This salmon recipe is simple, healthy, and delicious. You can use the salmon as a dip for parties, or make it into an amazing sandwich! In the picture they are served on endives, but I like to serve them on toasted bread, topped with a little cream cheese, dill, and avocado. The original salmon recipe was created by Eric Ripert.
Yield: 10-12 servings
1 lb fresh high quality salmon, cut into small bite sized cubes
4 ounces of quality smoked salmon, roughly chopped (preferably not of the reddish variety or smoked with unusual flavors)
1 cup white wine (maybe more)
2 tbsp finely chopped shallots
1/4 cup good quality mayonnaise (or creme fraiche), plus more to taste
1 tbsp EVOO
1 avocado, sliced thinly
2 tablespoons fresh dill
1/4 whipped cream cheese
3 tbsp chopped chives
3 tbsp fresh lemon juice
1 tbsp Italian parsley, finely chopped (depending on taste)
1/4 cup microgreens (optional)
Salt and white pepper
1 whole baguette of good quality or Belgian Endives for serving
In a skillet, bring wine to a boil and add the shallots to cook for about 2 or 3 minutes. Gently place the salmon in the skillet and poach about a minute and a half to 2 minutes per side. Don’t overcook. [*Note: this is where you may need more or less wine. The wine should come halfway up the salmon when cooking.] Remove salmon and drain on a cookie sheet or paper towels. Discard wine making sure to reserve the cooked shallots.
In a bowl, combine the cooked salmon and cooked shallots, along with the remaining ingredients including the rest of the uncooked shallots. Mix gently with a fork to combine ingredients being mindful not to over mix. The consistency should be fairly rough so that you can see and taste the salmon chunks.
Cut bread into individual slices and toast them well. On each slice of bread (or endive if you choose this delivery method), spread a thin layer of cream cheese, followed by some dill, the avocado slice, about 2 tablespoons of the salmon, a drizzle of EVOO, then the micro greens. Serve and enjoy.