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I served this at a few parties recently and it was always enthusiastically received. I placed three crostinis on a plate, lining them up evenly. I topped one with the Inspired Salmon Salad, another with the avocado topping and on the third I piled a simple mix of finely chopped tomatoes, some chopped, fresh basil, olive oil and salt and pepper. Neat, simple and refreshing. But what I really love about this recipe is its versatility. Sure, it’s great for parties. But it’s also a dream folded into an omelettes, served on a bagel with cream cheese or just scooped with veggies and crackers for an elegant, light lunch. It’s delicious every time.
2 cups Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon shallot, minced
1 pound (1/2 kilogram) skinless salmon fillet, cut into 1-inch pieces
3 ounces (85 grams) smoked salmon, cut into 1-inch pieces
1 cup (or more) Gefen Mayonnaise (or homemade)
2 tablespoons fresh chives, thinly sliced
2 tablespoons capers, drained
1 tablespoon (or more) freshly squeezed lemon juice
freshly ground white pepper
Bring the wine and shallot to a boil in a small saucepan set over high heat.
Reduce the heat to low; add the salmon fillet. Gently poach for five minutes or until the center of the salmon is barely opaque. Using a slotted spoon, remove the shallot from the poaching liquid. Remove the salmon and discard the poaching liquid.
Transfer both the salmon and shallot to a large bowl. Cover and refrigerate until completely cooled.
Add the smoked salmon, mayonnaise, chives, capers and lemon juice to the salmon and shallot.
The salmon mixture can be refrigerated for up to one day. Serve cold with toasted slices of baguette.
Photography: Daniel Lailah Styling: Amit Farber
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