Fresh And Smoked Salmon Spread

• 1 bottle dry white wine
• 2 tablespoons chopped shallots
• 1 teaspoon fine sea salt, plus more to taste
• 2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes
• 6 ounces smoked salmon, fat trimmed, cut into tiny dice
• 2 tablespoons thinly sliced fresh chives
• 1/4 cup fresh lemon juice
• 1 cup mayonnaise, homemade or prepared
• 1/4 teaspoon freshly ground white pepper
• Toasted baguette slices, for serving

1. Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil.
2. Add the fresh salmon and poach for 40 seconds.
3. Drain in a sieve and run cold water over the fish just to stop the cooking.
4. Drain well and refrigerate until cold, at least 1 1/2 hours.
5. Discard the poaching liquid.
6. Place smoked salmon in a large bowl and stir in the chives.
7. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix.
8. Stir in the lemon juice, mayonnaise and pepper.
9. Add sea salt to taste.
10. Refrigerate up to 6 hours, then serve with toasted baguettes.

white wine, shallots, salt, fresh salmon fillet, salmon, chives, lemon juice, mayonnaise, freshly ground white pepper, baguette slices

Taken from cooking.nytimes.com/recipes/8727 (may not work)