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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Salmon Rillette

Heritance Winery


Ingredients

8 oz. smoked salmon, small dice
2 Tbs. mayonnaise
1 Tbs. mascarpone cheese
1 lemon, juiced
1 ½ lemon, zested
¼ cup capers, minced
1 tsp. caper juice
2 Tbs. shallots, finely minced
¼ cup fresh chives, minced
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground

Salmon Poaching Ingredients:
3 ribs celery
½ onion, medium-julienne cut
2 carrots, cut in half lengthwise
1 ¼ lb. salmon filet, skinless (3 filets)
1 tsp. kosher salt
¼ tsp. black pepper, freshly ground
3 Tbs. butter, room temperature (place 1 Tbs. atop each salmon filet after seasoning with salt & pepper)
3 lemon slices, ¼” thickness
1 cup Heritance Sauvignon Blanc
½ cup water


Instructions

Preheat oven to 400 degrees. Place a large baking dish atop the stove. Line the bottom of the dish with celery, onions and carrot. Place the seasoned salmon filets on top of the vegetables; spread the butter evenly on top of each salmon filet. Place the lemon slice in the center of the salmon filet. Add the wine and water to the baking dish, turn heat to high, and bring the liquid to a simmer. Once at a simmer, cover with lid or aluminum foil and place in oven to poach. Cook to med-rare, about 6-8 min.

Immediately remove from the oven, remove cover and allow the salmon to cool to touch. Remove the salmon from the baking dish; strain the poaching liquid into a small saucepot. Reduce this liquid by 50%. Once the cooking liquid is reduced, remove from heat and cool to room temp. and reserve for final assembly. (Discard the poaching vegetables)

Remove any pin bones from the salmon and break the fish up into medium-size chunks into a large mixing bowl. Add the smoked salmon and fold together. Then fold in the mayonnaise, mascarpone cheese, lemon juice, lemon zest, capers with juice, shallots, chives, and the reserved poaching liquid. Mix gently to ensure the poached salmon chunks are not turned into mush; season with salt & pepper. Once all ingredients are incorporated, taste and adjust seasonings if necessary. Refrigerate immediately.



    Suggested Pairings

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