In a saucepan, bring wine to a boil. Add salmon. Season with salt and pepper. Bring again to a boil. Reduce heat, cover, and simmer about 5 minutes or until salmon is cooked. Keep 30 mL (2 tbsp.) of cooking liquid. Drain salmon and refrigerate until cold, about 30 minutes.
Step 2
In a skillet, melt butter over medium heat. Add red onion and cook 10 minutes or until tender. Add reserved cooking liquid and continue cooking until evaporated. Transfer to a bowl and refrigerate until completely cold.
Step 3
Flake chilled fish with a fork. Add red onion mix and remaining ingredients and mix to combine. Adjust seasoning as needed.
Step 4
Line a 1 L (4 cup) round pan with plastic wrap. If using, cover edges with smoked salmon slices. Add salmon mixture and press down with a spoon to flatten. Cover and refrigerate at least 4 hours, then turn ring over onto a serving dish.
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