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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Barking Dog 2008 Merlot Brut
Barking Dog2008 Merlot
Brut
90 - Beverage Testing Insti

$20.00

Last Call
Gold
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
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*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.



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