Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 8 to 10 (3 cups)Total Time45 mins

How to Make It

Step 1
1

Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.

Step 2
2

Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.

Step 3
3

Top Wine Picks:

Step 4
4

Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.

Step 5
5

Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.

Step 6
6

Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.

Ingredients

 1/2 cup dry white wine
 2 teaspoons salt, divided
 1 pound rinsed wild sockeye salmon fillet
 1 tablespoon vegetable oil
 1 cup chopped shallots
 1 tablespoon chopped garlic
 1 tablespoon chopped ginger
 1/2 teaspoon Thai red curry paste
 1/3 cup coconut milk
 1/4 cup cream cheese
 1/4 cup lime juice
 1 1/2 teaspoons sugar
  Fresh chives, chopped

Directions

Step 1
1

Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.

Step 2
2

Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.

Step 3
3

Top Wine Picks:

Step 4
4

Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.

Step 5
5

Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.

Step 6
6

Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.

Curried Salmon Mousse