Smoked Salmon Dip with Chives

Right now we’re all hunkered down alone at home, but one day there’ll be parties again and this is the spread you’ll need.  On the other hand, hunkering at home with a big bowl of salmon spread and a big bag of baguette slices doesn’t sound like a bad idea… who needs parties?

Ingredients: 

• 2 cups dry white wine
• 1 Tbsp finely chopped shallot
• 1 lb. skinless salmon fillet, cut into 1” pieces
• 3 oz smoked salmon, flaked
• 1/3 cup mayonnaise
• 3 tbsp fresh lemon juice
• 2 tbsp thinly sliced chives
• ¾ tsp kosher salt
• ¼ tsp ground white pepper
• Toasted baguette slices, for serving

Preparation:

1. Combine wine and shallot in a large saucepan, and bring to a boil over medium high. Reduce heat to medium low, and simmer until shallots are tender, about 2 minutes
2. Add salmon fillet pieces, and cook until just barely opaque, 2-3 minutes. Pour through a fine-mesh strainer, reserving salmon and shallot; discard poaching liquid.
3. Line a baking sheet with a kitchen towel or a paper towel; spread salmon-and-shallot mixture over towel. Place baking sheet in refrigerator, and cool completely, about 20 minutes.
4. Gently stir together poached-salmon mixture, smoked salmon, mayonnaise, lemon juice, chives, salt and pepper in a medium bowel. (Be careful not to overmix.) Serve with toasted baguette slices.

Total time: 40 min, Cook: 15 min, Serves 8

Original recipe from Eric Ripert in People