Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Smoked Salmon & Cucumber Salad with Sriracha Aioli
Ingredients
Serves 3 to 4
Sriracha Aioli, make ahead, recipe follows
4 oz (125 ml) cream cheese, softened
2 garlic cloves, chopped
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
salt and pepper, to taste
2 English cucumbers, thinly sliced lengthwise into strips
7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips
½ cup (125 ml) Pickled Onions, make ahead, recipe follows
½ cup (125 ml) lukewarm water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) table salt
½ cup (125 ml) apple cider vinegar
1 red onion, thinly sliced
1 to 2 tbsp (15 to 30 ml) capers, to taste
¼ cup (60 ml) fresh dill leaves
½ cup (125 ml) curly endive leaves
Instructions
- TO MAKE SRIRACHA AIOLI: Using a hand blender or food processor, blend all ingredients until smooth. Use immediately or store in an airtight container and refrigerate for up to 3 days. Makes about ¾ cup (175 ml)
- Spoon 2 tbsp (30 ml) Sriracha Aioli onto each serving plate. Roll cucumber into curls and arrange over aioli.
- Make smoked salmon rosettes by stacking roughly 3 to 4 smoked salmon strips on top of each other, about ½-in (1.25 cm) askew. Roll from one end to the other. Using a sharp knife, carefully cut rolled salmon in half. Placing cut edge on plate, lightly flare out top edges of rolled salmon halves into rosettes. Place as desired around cucumber curls.
- Top with Pickled Onions and capers to taste, then garnish with dill and curly endive as desired.
- TO MAKE PICKLED ONIONS: In a large non-reactive bowl, stir together water, sugar, salt and vinegar until sugar is dissolved. Add onion and mix well. Cover and refrigerate for at least 1 hour before serving. Will keep in refrigerator in an airtight non-reactive container for up to 1 week. Makes about 1 cup (250 ml)
- Using a piping bag or squeeze bottle, pipe remaining Sriracha Aioli around salad to decorate.
Drink Pairings
Tuna Sushi Cones
Ingredients
Serves Serves 2
1 cup (250 ml) uncooked sushi rice
1¼ cups (310 ml) water
2 tbsp (30 ml) rice vinegar
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) salt
10 oz (284 g) raw sushi-grade tuna, diced
2 green onions, trimmed and diced
1 tbsp (15 ml) mayonnaise
½ tbsp (7 ml) Sriracha, or to taste
½ tsp (2.5 ml) sesame oil
5 full sheets soy paper*, cut in half
1 cup (250 ml) sliced cucumber
1 avocado, sliced
1 medium carrot, thinly sliced
1 cup (250 ml) pea shoots
soy sauce, to serve
wasabi, to serve
Instructions
- In a fine mesh strainer, rinse uncooked rice under cold water until water runs clear. Transfer to a medium saucepan and add 1¼ cups (310 ml) water. Bring to a boil, then reduce heat to low, cover and cook for 20 minutes. Rice should be tender and have absorbed all the water. Leave lid on for 10 minutes after water is absorbed to steam rice. Transfer to a non-reactive dish and let cool until cool enough to handle.
- In a heatproof bowl, combine vinegar, sugar and salt. Microwave on high for 30 seconds, or until sugar and salt have completely dissolved. Pour over rice and gently mix to incorporate. Set aside.
- In a medium bowl, mix together tuna, green onions, mayonnaise, Sriracha and sesame oil. Set aside.
- Place half a soy paper sheet on a dry, flat surface with the long side parallel to you. Wet hands and spoon about 2 tbsp (30 ml) rice into one hand. Pat rice down evenly on left half of soy paper; it should make about a 2-in (5 cm) square.
- Place 1 tbsp (15 ml) tuna mixture on top of rice with some cucumber, avocado, carrot and a few pea shoots. Fold the bottom left corner over towards the centre of the top edge of the sheet, to form a triangle. Take the triangle and roll it in the same direction of the first fold, rolling it up to form a cone. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.
- * Can substitute 5 full sheets nori, cut in half, if desired. Toast nori before using. Preheat oven to 400 F (200 C), and place nori on a baking sheet. Transfer to oven for 1 minute, then remove and let cool.
Drink Pairings
Bánh Xèo served with Nuóc Chấm
Ingredients
Serves 6
7 oz (200 g) Bánh Xèo pancake flour*
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) table salt
1 x 400 ml (14 oz) can coconut milk
1 cup (250 ml) warm water
2 green onions, trimmed and thinly sliced
8 oz (250 g) pork belly, cut into ½-in (1.25 cm) thick strips
¾ tsp (4 ml) table salt
1 cup (250 ml) raw shrimp, peeled and deveined
1 large onion, thinly sliced
1 tbsp (15 ml) chopped garlic (optional)
4 tbsp (60 ml) vegetable oil, divided
1½ cups (375 ml) bean sprouts, divided
6 tbsp (90 ml) cooked mung beans, divided (optional)
1 head green leaf or Boston lettuce, whole leaves separated, washed and dried
1 bunch mint, washed and dried
1 bunch cilantro, washed and dried
1 bunch Vietnamese perilla (optional), washed and dried
* Available at Asian grocery stores. If you can’t find it, combine 1/3 cup (75 ml) rice flour, ¼ cup (60 ml) all-purpose flour and 3 tbsp (45 ml) cornstarch. All flours must be spooned to measure; total weight should be 7 oz (200 g).
Nuóc Châ´m, make ahead, recipe follows, to serve
3 tbsp (45 ml) sugar
⅔ cup (150 ml) lukewarm water
¼ cup (60 ml) freshly squeezed lime juice
¼ cup (60 ml) fish sauce
1 garlic clove, finely chopped (optional)
1 small red Thai chili, thinly sliced
Instructions
- In a large bowl, mix together Bánh Xèo flour, turmeric and salt. Add coconut milk and warm water and whisk until batter is smooth and there are no lumps. Stir in green onion. Cover and let rest for 1 hour, if possible.
- Season pork belly with salt. In a large skillet over high heat, fry pork until edges are brown, about 3 to 5 minutes. Remove from heat and transfer to a plate, reserving skillet with rendered fat for next step. Set aside.
- In same skillet, fry prawns in rendered pork fat for about 1 minute per side. Transfer prawns to a separate plate and set aside, again reserving skillet for next step.
- In same skillet, fry onions and garlic, if using, over medium-high heat until translucent. Remove from heat and add to cooked pork.
- Give batter a quick stir to integrate ingredients. In a 10-in (25 cm) non-stick skillet or crêpe pan, heat 2 tsp (10 ml) oil over medium-high heat. Using a ladle, pour ½ cup (125 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface.
- Spread 1/6 of pork and onion mixture onto ½ of crêpe. Add 1/6 of prawns over top. Sprinkle over 1 tbsp (15 ml) mung beans, if using, and about ¼ cup (60 ml) bean sprouts over filling. Cover skillet, reduce heat to medium and cook for 5 minutes. Remove lid, increase heat to medium-high and continue cooking for another 3 to 5 minutes to allow bottom of crêpe to crisp up slightly. Fold crêpe in half over filling and transfer to serving plate. Repeat with remaining ingredients.
- Serve with whole lettuce leaves, mint, cilantro and perilla, if using, alongside. To eat, tear or cut pieces of crêpe, wrap up with lettuce and herbs and dip in Nuóc Châ´m.
- To prepare Nuóc Châ´m, In a small bowl, combine sugar and water and stir until dissolved. Add lime juice, fish sauce, garlic, if using, and chili and stir to combine. Makes 1¼ cups (310 ml)
Drink Pairings
Crispy Salmon Bites
Ingredients
Serves 4 to 6 as an appetizer
6 tbsp (90 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
2 tsp (10 ml) grated ginger
2 to 3 tsp (10 to 15 ml) chili oil, or to taste
1½ lbs (750 g) salmon, skin and pin bones removed, cut into 8 cubes*
salt and pepper, to taste
2 tbsp (30 ml) vegetable oil, divided
1 jalapeño or serrano chili, thinly sliced
8 standard round sheets rice paper
1 green onion, trimmed and thinly sliced
1 tsp (5 ml) toasted sesame seeds
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, ginger and chili oil.
- Place salmon in a medium bowl. Season to taste with salt and pepper, then add 2 tbsp (30 ml) of soy sauce-vinegar mixture. Reserve remaining mixture for dipping. Let salmon marinate at room temperature for 10 minutes.
- Heat a medium non-stick pan over high heat and add 1 tbsp (15 ml) oil. Sear salmon for 1 to 2 minutes per side, or just until golden brown; it does not need to be cooked all the way through at this point. Set salmon aside and wipe out pan.
- To assemble, arrange salmon, jalapeño or serrano chili, rice paper and a bowl filled with warm water on your work surface.
- Dip rice paper in water to wet it all over. Lay rice paper on a cutting board or counter and let it soften. Place 1 piece of salmon and 1 piece of jalapeño or serrano chili in centre of paper and fold left and right sides in toward the centre, then roll up twice. Trim off any excess paper. Repeat with remaining ingredients.
- Heat non-stick pan over medium-high heat and add remaining 1 tbsp (15 ml) oil to pan. Fry salmon bites for about 1 to 2 minutes per side, until crisp and golden brown. Cut one open to check for doneness.
- Transfer to a serving platter and garnish with green onion and sesame seeds. Serve with reserved dipping sauce.
Drink Pairings
Red Curry Salmon with Oyster Mushrooms
Ingredients
Serves Serves 4
½ cup (125 ml) canned coconut cream*
½ cup (125 ml) Thai red curry paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) oyster sauce
2 limes, divided
2 lbs (1 kg) salmon fillet, skin and pin bones removed
3 cups (750 ml) oyster mushrooms, trimmed and torn in half
2 tbsp (30 ml) vegetable oil
salt and pepper, to taste
handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
1 handful crispy shallots, for garnish
chili oil, to taste
cooked rice, to serve
* If you cannot find coconut cream, skim off cream from a can of full-fat coconut milk.
Instructions
- In a medium bowl, mix together coconut cream, curry paste, sugar, fish sauce, oyster sauce and zest and juice of 1 lime.
- Spread curry marinade over salmon fillet. Cover and marinate in refrigerator for at least 1 hour and up to overnight. Any extra marinade can be kept in refrigerator for up to 3 days, or frozen for up to 1 month.
- Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C).
- Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for next step.
- Reduce heat to 325 F (170 C). Place salmon on lined baking sheet and bake for 20 to 25 minutes, or until cooked through.
- Cut remaining lime into wedges. Once salmon is cooked, transfer to a serving platter and garnish with roasted mushrooms, cilantro, green onion, crispy shallots and chili oil. Serve with rice.
Drink Pairings
Prawn Balls
Ingredients
Serves 12 to 15 prawn balls
¾ lb (340 g) peeled, deveined prawns
1 tbsp (15 ml) finely minced ginger
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 egg white
¼ tsp (1 ml) toasted sesame oil
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 1 day ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized balls and transfer to a serving plate. Refrigerate until ready to use.
Drink Pairings
Cranberry-Glazed Steelhead Trout served with Garlic & Spinach Quinoa
Ingredients
Serves 4
⅓ cup (75 ml) liquid honey
⅓ cup (75 ml) low-sodium soy sauce
¼ cup (60 ml) cranberry juice
2 tbsp (30 ml) rye whiskey
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
3 garlic cloves, minced, divided
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) steelhead trout fillets
1 tbsp (15 ml) unsalted butter
1 small yellow onion, finely chopped
½ tsp (2.5 ml) yellow mustard seed
¼ tsp (1 ml) turmeric (optional)
1 cup (250 ml) quinoa, well rinsed and drained
1¼ cups (310 ml) water
5 cups (1.25 L) packed baby spinach
1 lemon, zest only
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) toasted pine nuts, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, whisk together honey, soy sauce, cranberry juice, whiskey, cumin, paprika, 2 minced garlic cloves and a good pinch of salt. Place trout in a large zip-top bag and add about half the marinade, reserving the other half for step 5. Seal bag and lightly shake to coat fish in marinade. Refrigerate for at least 15 minutes and up to 2 hours.
- Meanwhile, make Garlic & Spinach Quinoa. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add remaining minced garlic clove, mustard seed and turmeric, if using. Cook, stirring constantly, until mustard seeds start to pop, about 1 minute. Add quinoa and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Reduce heat to medium-low, cover and let simmer until water is fully absorbed, about 16 to 20 minutes. Remove saucepan from heat and immediately stir in spinach and lemon zest. Season to taste with additional salt. Set aside and keep warm.
- Remove trout from marinade and place in a single layer on prepared baking sheet. Season lightly with salt and pepper. Discard marinade from bag. Transfer to oven and roast until cooked to your liking, about 10 to 12 minutes.
- Meanwhile, make Cranberry Glaze. In a small saucepan, combine reserved marinade with cranberries. Bring to a strong simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring often, until cranberries have all popped and mixture has reduced to a glaze consistency, about 5 to 8 minutes.
- To serve, divide Garlic & Spinach Quinoa between serving plates. Top with trout fillets and drizzle some glaze over each. Garnish with toasted pine nuts, if using, and enjoy.
Drink Pairings
Pernod Butter Lobster Tails served with Baked Saffron Rice & Butter Lettuce Hearts with Lemon Cream
Ingredients
Serves 4
½ cup (125 ml) unsalted butter
2 large garlic cloves, minced
3 tbsp (45 ml) white wine or champagne vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
¼ cup (60 ml) Pernod
1 tbsp (15 ml) fennel seeds, coarsely crushed
sea salt and freshly ground black pepper, to taste
4 whole Atlantic lobster tails, about 6 oz (170 g) each
lemon wedges, to serve
FOR SAFFRON RICE:
3 tbsp (45 ml) unsalted butter
1 medium onion, minced
2 bay leaves
4 to 5 large pinches saffron filaments, or to taste
2 cups (500 ml) white basmati rice
½ cup (125 ml) dry white wine
3 cups (750 ml) chicken stock
sea salt and freshly ground black pepper, to taste
FOR BUTTER LETTUCE HEARTS WITH LEMON CREAM:
1 medium garlic clove, finely grated
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) whipping cream
3 tbsp (45 ml) light olive oil
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) red wine vinegar
sea salt and freshly ground black pepper, to taste
tender hearts of 2 heads hot house butter lettuce, washed, dried and chilled
small handful fresh mint leaves, roughly torn
Instructions
- To prepare the lobster, in a small pot over medium heat, combine butter and garlic. Cook until butter is melted and garlic has softened but not browned, about 4 minutes. Add vinegar, lemon juice, Pernod, fennel and salt and pepper to taste. Cook for another few minutes. Divide mixture into 2 bowls: ⅓ for basting and remaining ⅔ for serving. Set aside.
- Meanwhile, butterfly lobster tails. Using kitchen shears, cut down center of each shell lengthwise, starting from the end opposite the tail fin, continuing down until you reach the tail, but do not cut through the tail. Use your thumbs and fingers to spread open the shell on top, being careful of sharp edges. Gently pull lobster meat upward, separating it away from bottom shell, leaving the end attached to the tail fin. Re-form empty shell underneath and arrange the row of meat on top. Generously brush lobster meat with reserved basting butter and season with salt and pepper. Transfer lobster tails to a small heavy baking sheet or heavy‑duty heatproof baking dish and refrigerate for at least 1 hour and up to 3 hours.
- Preheat broiler to high and remove baking sheet or dish from refrigerator. Place lobster tails under broiler and cook until meat is opaque and lightly browned, about 7 to 10 minutes.
- To serve, warm reserved Pernod Butter. Transfer lobster tails to a serving platter and serve with Pernod Butter, lemon wedges and Baked Saffron Rice. There will be enough butter to serve with the rice as well.
- To prepare the saffron rice, preheat oven to 375 F (190 C). In a large ovenproof saucepan, melt butter over medium heat. Add onion and bay leaves and sauté, stirring, until onion is softened but not browned, 5 to 7 minutes. Add saffron and cook until fragrant, about 2 minutes. Add rice and cook, stirring, until translucent, about 3 minutes. Add wine and simmer over moderate heat until nearly absorbed, about 2 minutes. Stir in stock and season with salt and pepper. Bring to a boil, then immediately remove from heat. Cover with a tight‑fitting lid and transfer to oven. Bake for 15 to 20 minutes, or until all the liquid is absorbed and rice is tender. Remove from oven and let stand, covered, until ready to serve. Remove and discard bay leaves before serving.
- To prepare the Butter Lettuce Hearts with Lemon Cream, in a small glass jar with a tight-fitting lid, combine garlic, lemon zest, cream, olive oil, 2 tbsp (30 ml) lemon juice and red wine vinegar. Season with salt and pepper to taste. Cover tightly and shake vigorously to thicken cream slightly. Refrigerate for at least 1 hour.
- Place lettuce in a large bowl. Toss lettuce and mint with remaining 1 tbsp (15 ml) lemon juice and season with salt and pepper. Add a few spoonfuls of Lemon Cream and gently toss to coat. Transfer to a serving platter and drizzle a little more Lemon Cream over to taste, and season with salt and pepper. Serve immediately. Any leftover dressing will keep for up to 3 to 4 days in refrigerator.
Drink Pairings
Paprika Prawns with Beurre Blanc
Ingredients
Serves 24 servings
24 prawns, tail on, deveined, washed and dried
1 tbsp (15 ml) paprika, divided
¼ cup (60 ml) vegetable oil, divided
¼ tsp (1 ml) chili flakes (optional)
salt and pepper, to taste
3 tbsp (45 ml) white vinegar, divided
3 tbsp (45 ml) finely chopped shallots
3 tbsp (45 ml) white wine vinegar
¼ cup (60 ml) dry white wine
3 tbsp (45 ml) heavy cream
1 cup (250 ml) butter, cut into 1½ x ¾-in (3.75 x 2 cm) cubes, chilled
1 pinch white pepper (optional)
thyme sprigs, parsley or microgreens, for garnish (optional)
Instructions
- Spread prawns on a baking sheet lined with paper towel. Sprinkle ½ tbsp (7.5 ml) paprika over prawns.
- In a large frying pan, heat 2 tbsp (30 ml) oil over high heat. Evenly spread out 12 prawns (they should not be touching) in pan and fry for about 1 to 2 minutes, until surface is barely translucent. Add half the chili flakes, if using. Sprinkle ¼ tbsp (3.75 ml) paprika over prawns and flip. Fry for 30 seconds to 1 minute. Season with salt and pepper, turn off heat and immediately add 1½ tbsp (22 ml) white vinegar carefully, as it can sputter and steam. Lightly toss prawns in pan and transfer to shallow bowl. Carefully wipe out pan with a clean, damp cloth and repeat.
- To make Beurre Blanc, in a small saucepan over medium heat, bring shallot, white wine vinegar and white wine to a gentle boil and reduce to approximately ⅓ of volume, about 3 to 5 minutes. Add cream and whisk lightly until incorporated. Add 2 cubes chilled butter and whisk until melted. Repeat, whisking 2 cubes at a time, until butter is fully incorporated. Remove from heat and season with white pepper, if using.
- Using a chinois or fine mesh sieve, strain Beurre Blanc to remove shallots, and discard shallots. Keep warm until ready to serve.
- To serve, pour desired amount of warm Beurre Blanc into 24 small serving glasses. Skewer prawns on serving picks. Place a prawn into each glass and garnish with thyme, parsley or microgreens, as desired.