If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius, and I came across this recipe for his famous salmon rillettes, which are served before every meal. Rich, creamy and surprisingly simple, they’re essentially an elegant salmon spread served with crisp toast. I took the recipe down exactly, so credit where credit’s due.

This is a perfect use for your Easy Poached Salmon Recipe

And a very easy salmon recipe, Glazed Salmon with Butter and Honey

And Julia Child’s favorite fish dish, Classic French Sole Meunière: Julia Child’s Favorite

Another classic from a famous NYC restaurant, Nobu’s Famous Miso Black Cod

And simple seared scallops, Perfectly Seared Scallops: A Very Simple Recipe

And here’s a wonderful seafood dish from another famous restaurant, Simple Norfolk Seafood Recipe Inspired by O’Donnell’s

Ingredients:

2 cups dry White Wine

1 Tbsp. minced Shallots

1 lb. fresh boneless, skinless Salmon fillet, cut into 1-inch pieces

3 oz. Smoked Salmon, diced

2 Tbsp. fresh Chives, chopped

½ cup Mayonnaise, this would be a good place to make your own.

3 Tbsp. fresh Lemon Juice

Sea Salt, Black Pepper

Toasted Baguette slices, lightly buttered prior to toasting

Preparation:

Combine white wine and shallots in a saucepan and bring to a boil. Simmer over medium heat for 2 minutes until shallots are tender. Add the salmon pieces and poach for just 4-5 minutes until they are barley opaque.

Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with a towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into refrigerator to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together.

Use lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. Stir until just mixed, but do not over mix. Season with salt and pepper. It will need salt, in spite of the smoked salmon.

Serve cold with the toasted baguette slices.

Note: If you have leftover poached salmon, you can use it here and skip the first step.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School