Fresh And Smoked Salmon Spread

Recipe from "Le Bernardin Cookbook: Four Star Simplicity"

Adapted by Florence Fabricant

Published September 8, 1998

Total Time
2 hours
Rating
4(36)
Comments
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This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime. —Florence Fabricant

Featured in: BY THE BOOK; A Tale Out of Brittany

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Ingredients

Yield:4 cups, 8 to 12 servings

  • 1 bottle dry white wine

  • 2 tablespoons chopped shallots

  • 1 teaspoon fine sea salt, plus more to taste

  • 2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes

  • 6 ounces smoked salmon, fat trimmed, cut into tiny dice

  • 2 tablespoons thinly sliced fresh chives

  • ¼ cup fresh lemon juice

  • 1 cup mayonnaise, homemade or prepared

  • ¼ teaspoon freshly ground white pepper

  • Toasted baguette slices, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

3 grams carbs; 63 milligrams cholesterol; 435 calories; 8 grams monosaturated fat; 14 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 500 milligrams sodium; 22 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 ½ hours. Discard the poaching liquid.

  2. Step 2

    Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.

  3. Step 3

    Refrigerate up to 6 hours, then serve with toasted baguettes.

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Ratings

4 out of 5
36 user ratings
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Comments

leah

This is so good. Have made this many times. A sophisticated and delicious appetizer. I do think the poaching should be longer than 40 seconds. Salmon should be rare but not raw.

Melissa

This is delicious, also very festive. And my kids adore it.

Mary

I had 1.5 lbs fresh salmon & 6 oz smoked salmon. To conserve wine, I cooked 1/2 the cubes in the poaching liquid, and then the other half; I used only 1/2 a bottle. I subbed in 2 oz of cream cheese for some of the mayo. This was for a party of “heavy hors d’œuvres; it was popular.

Linda S

Is it absolutely necessary to use a bottle of wine for poaching a salmon? I’m a skeptic everyday of the week - but a bottle - that is used for 40 seconds?

KinseyH

Excellent recipe, but cold-smoked or hot-smoked salmon (different taste and texture)? 3 other, similar NYT recipes (minor deviations) by Shulman, Fabricant and Reed have the same defect. Careful reading (“trimmed”, “small dice”) suggest cold-smoked. Done it both ways, either works; result is different, cold-smoked is better. Ripert’s website, aveceric.com, updates this recipe, 1/2 size with small but significant changes in ingredient ratios and technique. Smoked salmon trim lowers cost.

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Credits

Adapted from "Le Bernardin Cookbook: Four Star Simplicity"

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