Special Equipment: Scale, Pot, Chef Knife, Bowl, Microplane
Serves: 4-6
Ingredients
Salad Mix
- 2 Cup | 460 g White Wine, dry
- 2 Cup | 460 g Water
- 1 Tablespoon | 15 g Shallots, minced
- 3 Cloves | 15 g Garlic, minced
- 8 Oz | 238 g Smoked Whitefish
- 1/4 Cup | 60 g Sour Cream
- 1/4 Cup | 60 g Mayonnaise
- 1 1/2 Tablespoons | 45 g Lemon Juice
- 1/2 Each | 4 g Lemon Zest
- 1/2 Teaspoon | 1 g White Pepper, ground (you can use Black Pepper too)
- 1 Tablespoon | 3 g Chives, sliced thin
- 1 Tablespoon | 3 g Parsley, chopped
- 1/2 Tablespoon | 1.5 g Tarragon, chopped
- 1 Teaspoon | 4 g Salt, Kosher
- 3 Oz | 85 g Smoked Salmon, small diced
This recipe is inspired by the Salmon Rillette I learned while working for Chef Ripert and Mademoiselle LeCoz at the famed Le Bernardin. It was made fresh every day and served as a complimentary canape to signify the start of our guest’s meal. Mademoiselle loved the Rillette so much she started every morning with it. I hope you love this Whitefish Salad as much as she loves the Rillette.
Method
Cooking The Fish
- Bring wine, water, shallot, & garlic to a boil in a saucepan over high heat
- Reduce to a simmer & cook for 3 minutes
- Add flaked smoked fish & turn off the heat. Let poach for 2-3 minutes
- Remove the fish, garlic & shallot from the poaching liquid & place onto a towel & chill
Tips: If you’re big into smoking do the following. Take a 2 Lb of whitefish loins & season with salt & pepper. Cold smoke for about 10-15 minutes. Once smoked, add to poaching liquid & simmer low until fish is firm & opaque. Continue recipe from “Remove the fish from the poaching liquid…”
Salad Mix
- In a bowl, add sour cream, mayonnaise, chive, parsley, tarragon, lemon juice & smoked salmon. Whisk to incorporate
- Add chilled smoked-poached fish, garlic & shallot to the sauce mix. Gently mix & break up the smoked fish
- Adjust seasoning & eat with a crusty bagel
