This simple yet tasty dish adds great color and flavor to any party.
Preparation Time: 0:30
Cooking Time: 1:00
- 8 ounces fresh salmon
- 6 ounces Biltmore Smoked Salmon - minced
- 1 large shallot - minced
- 3 tablespoons chives - minced
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- 2 cups white wine
- Baguette for serving
- In a small pot, add the fresh salmon and shallot, and cover with the white wine. Over medium heat, bring just to a simmer; do not boil. Allow to cook for 3-4 minutes or until the middle becomes opaque. Remove the salmon and shallot from the pot and cool in refrigerator for 1 hour or until completely cold. Wine can be discarded.
- Place the cooked salmon and shallot in a large bowl. Flake the cooked salmon into bite-sized pieces. Add the smoked salmon, chives, and 1 tablespoon of the mayonnaise. Mix gently until completely incorporated, add additional mayonnaise if needed. Season with salt and pepper. Serve with toasted or grilled baguette.
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