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Yield
Serves : 10

How to Make It

Step 1    

In a large, deep skillet, bring the water and wine to a simmer. Add the salmon fillet, return to a simmer and poach over low heat until slightly rare in the center, about 20 minutes. Transfer to a platter to cool. Flake the fish with a fork.

Step 2    

In a large bowl, combine the mayonnaise, onion, capers, parsley, garlic, lemon juice and mustard. Gently fold in the poached and smoked salmon and season with salt and pepper. Spoon the salmon into 10 small ramekins or a bowl and serve with the Fennel Crackers.

Make Ahead

The chopped salmon can be refrigerated overnight.

Suggested Pairing

The rich salmon is a perfect showcase for a mouth-filling and robust Sémillon.

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