This dish pairs perfectly with our 2021 Pinot Gris
- 2 cups white wine
- 2 tablespoons minced shallots
- 1-pound fresh, skinned salmon fillet cut into 1-inch pieces
- 3 ounces smoked salmon diced
- 2 tablespoons thinly sliced chives
- 6 tablespoons mayonnaise
- 2 to 3 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
- Toasted baguette slices for serving
- Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes.
- Add the salmon pieces and poach until they are just barely opaque, about 2 to 3 minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a paper towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
- Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and the mayonnaise and lemon juice in a stainless-steel bowl. There should be just enough mayonnaise and lemon juice to moisten the mixture.
- Gently stir the mixture until thoroughly combined; the salmon will break up a little–do not over-mix or mix too hard or it will become a paste. Season with salt and pepper. Serve cold with toasted baguette slices.
- Can be made 1 day in advance and covered and chilled until needed.