Salmon Rillettes
Ingredients
Serves 4 to 6
1 tbsp (15 ml) sunflower oil
1 shallot, minced
1 to 2 cups (250 to 500 ml) dry white wine, for poaching
8 oz (250 g) salmon fillet, cut into 1-in (2.5 cm) cubes, about 1½ cups (375 ml)
3 oz (90 g) smoked salmon, diced, about ¼ cup (60 ml)
2 tsp (10 ml) butter, melted
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) minced chives
1 pinch white pepper
salt, to taste
2 cups (500 ml) watercress
1 tsp (5 ml) lemon juice
1 tsp (5 ml) olive oil
1 baguette, sliced and toasted
½ cup (125 ml) cornichons (small pickles)
¼ cup (60 ml) sliced almonds, toasted
Instructions
- Heat oil in a small saucepan over medium heat. Sauté shallot until translucent. Add enough wine to cover salmon and bring to a gentle simmer. Add cubed salmon and cook for a few minutes, until opaque and just cooked through. Strain salmon and shallot, discarding wine, and transfer to a medium bowl. Refrigerate until cooled.
- Once cooled, gently flake salmon with a fork and mix in smoked salmon, butter, mayonnaise and chives. Season with white pepper and a pinch of salt, or to taste. Refrigerate rillettes until ready to serve.
- To serve, dress watercress with lemon juice and olive oil. Top toasted baguette slices with salmon rillettes and serve watercress and cornichons alongside or on top, garnishing with almonds, as desired.
Drink Pairings
Tuna Poke on Wontons
Ingredients
Serves 6
2 cups (500 ml) sunflower oil
12 wonton wrappers
1 x 4 oz (125 g) good quality tuna steak, cubed
1 avocado, cubed
2 tsp (10 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) Sriracha
1 green onion
1 tsp (5 ml) sesame seeds, toasted
Instructions
- In a large cast iron pan, over medium heat, heat oil. Fry wontons in small batches until golden brown, about 3 minutes each side. Allow to rest on a paper towel while preparing tuna.
- In a small bowl, combine remaining ingredients and place mixture over wontons to serve.
Drink Pairings
Lobster Noodles
Ingredients
Serves 4 to 6
2 x 2 lb (1 kg) whole live lobsters (Alternately, have your fishmonger cook the lobster for you and begin at step 2)
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) minced ginger, plus fried julienned ginger, for garnish
2 tbsp (30 ml) minced garlic
1 x 10 oz (300 g) package yee-mein (longevity) noodles, boiled per package instructions, then drained
¼ cup (60 ml) black bean sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
2 tbsp (30 ml) Shaoxing cooking wine
4 green onions, thinly sliced on the bias
Instructions
- If cooking lobster yourself, bring a large pot of salted water to a boil. Add lobsters and cook over high heat for 14 minutes (2 minutes per pound). Remove lobsters from water and immediately place in an ice bath until completely chilled. Once lobsters have chilled, twist off heads and save for another use.
- Cut tails into 1-in (2.5 cm) slices and set aside. Remove meat from claws and chop meat into small chunks, then set aside.
- Heat a wok over medium-high heat. Add vegetable oil, then ginger and garlic, and stir-fry until fragrant, about 30 seconds.
- Add yee-mein noodles, black bean sauce, soy sauce, sugar and cooking wine. Stir-fry until noodles are hot and evenly mixed with sauce. Add chopped lobster claw meat and mix until combined.
- Transfer noodles to a warm serving platter.
- Return wok to heat and add sliced lobster tail. Add 2 tbsp (30 ml) water to wok and cover with a lid. Heat lobster slices just until warmed through, then toss with any remaining liquid in the wok. Arrange lobster slices over noodles and garnish with green onions and crispy ginger.
Drink Pairings
SERRANO-TOPPED SCALLOPS WITH GREMOLATA BREAD CRUMBS
Ingredients
Serves 24
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, finely minced
¼ cup (60 ml) panko crumbs
3 tbsp (45 ml) finely chopped Italian parsley
½ cup (125 ml) aioli (garlic mayonnaise)
2 tbsp (30 ml) canned or jarred puréed roasted tomatoes
24 large scallops, thoroughly patted dry
3 tbsp (45 ml) vegetable oil
salt and pepper, to taste
1 package sliced serrano ham, or 24 thin slices from deli
Instructions
- In a frying pan over medium heat, heat olive oil. Add garlic and let cook just until fragrant, about 30 seconds. Add panko and mix thoroughly. Continue cooking, stirring constantly, until panko is golden brown and evenly toasted. Season lightly with salt and pepper. Transfer to a bowl and let cool. Once cool, add parsley and mix until combined.
- Mix aioli and puréed tomatoes, and season lightly with salt and pepper. Set aside.
- Toss scallops with 1 tsp (5 ml) vegetable oil and season lightly with salt and pepper.
- Heat a frying pan over medium-high heat and add half the remaining vegetable oil. Add half the scallops and sear for 2 minutes on each side, or just until they are cooked through. Wipe out pan and cook remaining scallops in remaining oil.
- To assemble, place 1 tsp (5 ml) tomato aioli on each scallop. Top with a piece of serrano ham and sprinkle with panko mixture.
Drink Pairings
BEET-CURED SALMON PLATTER
Ingredients
Serves 10 to 12
1 cup (250 ml) kosher or sea salt
1 cup (250 ml) sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) ground coriander
2 tbsp (30 ml) black pepper
2 lbs (1 kg) wild sockeye salmon
1 beet, peeled and grated
1 bunch fresh dill, roughly chopped
4 baby cucumbers, sliced, to serve
2 carrots, sliced thinly on a mandolin, to serve
6 radishes, cut into wedges, to serve
1 lemon, cut into wedges, to serve
1 handful caper berries, to serve
½ bunch fresh dill, to serve
1 shallot, sliced, to serve
1 cup (250 ml) crème fraîche, to serve
1 package crostini, to serve
Instructions
- Mix together salt, sugar, lemon zest, ground coriander and pepper and set aside.
- Lay 2 sheets of plastic wrap on a rimmed baking sheet, making sure they overlap. Place half of salt mixture on plastic wrap and spread it to size of salmon. Lay salmon, skin-side down, on salt mixture, then cover with remaining salt. Mix beet and dill together, then pack it on top of salt mixture on salmon. Wrap with plastic wrap and weigh it down with another baking sheet and a couple of cans. Let salmon cure in refrigerator for 48 hours.
- After 48 hours, remove salmon from refrigerator and unwrap it. Thoroughly wipe off salt and beets with a paper towel. Thinly slice salmon and arrange on platter with remaining ingredients, to serve. You can use what we’ve suggested here, or come up with your own accompaniments.
Drink Pairings
WONTON SOUP
Ingredients
Serves 6
½ lb (250 g) ground pork
½ lb (250 g) sustainable prawns, peeled and roughly chopped
2 tsp (10 ml) chopped ginger
1 tsp (5 ml) chopped garlic
¼ cup (60 ml) finely sliced green onions, divided
2 tbsp (30 ml) cornstarch
3 tbsp (45 ml) soy sauce, divided
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
2 tsp (10 ml) oyster sauce
2 tsp (10 ml) Chinese cooking wine
1 × 1 lb (454 g) package wonton wrappers
8 cups (2 L) chicken stock
2 slices fresh ginger
6 shiitake mushrooms, stems removed and sliced
1 package honshimeji mushrooms, trimmed (can substitute for mushrooms of choice)
salt, to taste
6 pieces baby bok choy
1 × 1 lb (454 g) package wonton noodles
fresh chilis, for garnish (optional)
chili oil (optional)
Instructions
- To make filling, in a large mixing bowl, add pork, prawns, chopped ginger, garlic, 2 tbsp (30 ml) green onions, cornstarch, 2 tbsp (30 ml) soy sauce, sesame oil, sugar, pepper, oyster sauce and Chinese cooking wine and mix thoroughly.
- To make simple wontons, put 1 to 2 tsp (5 to 10 ml) filling in middle of a wonton wrapper, wet edges of wrapper with finger and fold edges diagonally together to enclose dumpling. Continue with remainder of filling and wrappers. Wontons can be frozen at this point. Freeze in a single layer on a baking tray, then place in an airtight container or bag. Can keep up to 3 months in freezer.
- To make soup, bring chicken stock to a simmer along with 2 slices of ginger and remaining 1 tbsp (15 ml) soy sauce. Add mushrooms and simmer for 15 minutes, taste and add salt, if needed. Add bok choy to soup 3 minutes before ready to serve.
- Meanwhile, bring a large saucepan of salted water to a boil and cook noodles according to package directions. Drain, reserving water, and set noodles aside while cooking wontons.
- Bring reserved water back to a boil and drop wontons in 1 at a time, stirring so that they don’t stick to the bottom. Bring water back to a boil and cook for about 5 to 8 minutes, until wontons float and are cooked all the way through and no longer pink inside.
- Divide noodles between 6 bowls, top with cooked wontons. Then ladle soup, bok choy and mushrooms over it. Garnish with remaining sliced green onions, fresh chilis and chili oil, if using.
Drink Pairings
GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS
Ingredients
Serves 4 to 6
1 large red onion, peeled and very thinly sliced
¼ tsp (1 ml) black peppercorns
¼ tsp (1 ml) cumin
½ tsp (2 ml) Mexican oregano or substitute oregano
2 garlic cloves, crushed
1 bay leaf
½ tsp (2.5 ml) salt
¾ cup (175 ml) apple cider vinegar
1 lemon, zested and juiced
6 medium-sized tomatillos, husks removed and rinsed
2 garlic cloves, whole
1 whole jalapeño or serrano chili
½ medium white onion, coarsely chopped
handful cilantro sprigs, coarsely chopped
1 lime, juice only
1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleaned
Corn tortillas, to serve
Instructions
- To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.
- To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.
- Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.
Drink Pairings
SMOKED SALMON AND CAPERS SANDWICH LOAF
Ingredients
Serves 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
Instructions
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.
Drink Pairings
COD EN PAPILLOTE
Ingredients
Serves 2
1 tbsp (15 ml) miso paste
2 tbsp (30 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) ginger, grated
2 x 3 oz (90 g) cod fillets
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, mix together miso, butter, honey and ginger. Set aside.
- Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely.
- Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.
Drink Pairings
SEAFOOD BOIL
Ingredients
Serves 6
1½ lbs (750 g) new potatoes, scrubbed
4 lemons, divided
2 garlic heads, cut in half lengthwise
1 onion, cut in half
¼ cup (60 ml) Old Bay, seafood or Cajun seasoning
1 lb (500 g) garlic, Mennonite or kielbasa sausage, cut into 1-in (2.5 cm) chunks
3 ears of corn, shucked and cut into thirds
2 crabs, have fish monger clean crabs, only using legs
1 lb (500 g) mussels, scrubbed and beards removed
1 lb (500 g) clams, scrubbed
1 lb (500 g) prawns, peeled and deveined
1 lb (500 g) butter, melted
¼ cup (60 ml) chopped parsley
Instructions
- Fill a large stock pot with 12 cups (4 L) water, add potatoes, 2 lemons cut in half, garlic, onion and seasoning. Cover and bring to a boil over high heat, then reduce heat to medium. Taste and adjust seasoning. Water should taste like sea water. Boil until potatoes are almost tender, about 15 minutes. Add sausage, corn and crab legs. Cover and turn heat up to high and bring back to a boil, then reduce heat to medium and boil for 8 minutes.
- Turn heat back to high and add mussels, clams and prawns. Cover and let cook for an additional 5 to 8 minutes. Mussels and clams should be opened and prawns pink and opaque. Drain seafood and discard lemons, onions, garlic and any mussels and clams that haven’t opened. Place on prepared table or platters and serve with remaining lemons cut into wedges, melted butter and bread. Sprinkle parsley over everything.