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
Radish Tea Sandwiches
Ingredients
Serves 8 sandwiches
¼ cup (60 ml) unsalted butter, room temperature
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) Maldon sea salt flakes
8 red radishes
8 slices white sandwich bread
½ cup (125 ml) flat-leaf parsley leaves
Instructions
- In a small bowl, stir together butter, lemon zest and salt until well combined. Set aside.
- Slice radishes paper thin with a mandoline. You will need about 60 slices total. Place on a paper towel-lined plate and blot dry.
- Using a 1½ or 2-in (3.75 or 5 cm) round cookie cutter, cut 2 rounds out of each slice of bread, avoiding crust.
- To assemble, lightly butter half the bread rounds with a thin swipe of lemon butter. Top with a radish and a leaf or two of parsley. Lightly butter one side of another bread round, then place butter side down on top of parsley. Repeat with remaining bread rounds. Generously butter top of sandwich with more lemon butter; this is where radish rose will be placed. Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so pieces are staggered a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Take 4 more radish half circles and fan out slightly. Place them around one side of the center of the radish rose. Take the last 4 half circles and place them around the other side. Repeat with remaining radish slices.
- Transfer to a serving plate and serve immediately, or cover sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
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
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
Savoury Coeur a la creme served with Red Pepper Relish
Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed oil
⅓ cup (75 ml) minced shallots
1 large garlic clove, minced
6 oz (170 g) cream cheese, room temperature
½ cup (125 ml) whipping cream
1 tbsp (15 ml) white wine or lemon juice
1 tsp (5 ml) kosher salt, divided
⅛ tsp (0.5 ml) ground black pepper
2 red bell peppers, seeded and finely chopped
1 small white onion, finely chopped
1 cup (250 ml) granulated sugar
1 cup (250 ml) apple cider vinegar
1 tsp (5 ml) crushed pink peppercorns
assorted crackers and fruit, to serve
Instructions
- Line 4 small coeur à la crème moulds each with a double layer of cheesecloth large enough to leave a 2-in (5 cm) overhang once cheesecloth has been placed in mould. Place moulds on plate or small rimmed baking sheet and set aside. Alternatively, line a 6-in (15 cm) fine mesh sieve with at least a double layer of cheesecloth large enough to extend beyond rim of sieve by at least 2-in (5 cm). Set sieve in a bowl and set aside.
- In a small frying pan, warm oil over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute more. Transfer mixture to a bowl and set aside to cool.
- Place cream cheese in bowl of a stand mixer fitted with whisk attachment. Whip on medium speed until thick and fluffy, about 3 minutes. Reduce mixer speed to low and slowly pour in whipping cream, mixing until cream is fully incorporated. Add wine or lemon juice, cooled shallot mixture, ½ tsp (2.5 ml) salt and pepper. Increase mixer speed to medium-high and whip until mixture is thick, creamy and fully incorporated, about 1 minute
- Spoon cream cheese mixture into prepared moulds or sieve and smooth top(s) with a spatula. Fold cheesecloth overhang over top of cream cheese mixture. Cover with plastic wrap and place in refrigerator for at least 12 hours and up to 24 hours.
- Meanwhile, make Red Pepper Relish. In a medium saucepan over medium heat, stir together red pepper, onion, sugar, vinegar and remaining ½ tsp (2.5 ml) salt. Bring to a simmer, stirring constantly, then reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and consistency resembles a sticky jam, about 20 to 30 minutes. Remove from heat, stir in pink peppercorns and let cool to room temperature. If making ahead, transfer to an airtight container; it will keep, refrigerated, for up to 2 weeks.
- When ready to serve, generously spread relish in a circle a little bigger than your Coeur à la crème onto serving plates or a platter. Peel back cheesecloth and invert Coeur à la crème onto relish. Garnish with additional relish, if desired, and serve with a selection of crackers and fruit.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Burrata with Warm Tomato & Garlic Confit
Ingredients
Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)
Instructions
- Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
- Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.
Drink Pairings
Cranberry Flatbread with Honey & Goat’s Cheese
Ingredients
Serves 4-6
16 oz (500 g) pre-made pizza dough
15 to 20 roasted garlic cloves
1 shallot, sliced
1 cup (250 ml) crumbled goat’s cheese
½ cup (125 ml) raw walnut pieces
½ cup (125 ml) canned cranberry sauce
5 sprigs thyme, leaves only
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Place pizza dough on a clean, floured surface. Using a rolling pin, roll out dough in any shape you desire to a ¼-in (0.5 cm) thickness. Transfer to lined baking sheet and bake for 5 to 8 minutes, or until cooked but not browned.
- Arrange garlic, shallot, goat’s cheese and walnuts evenly over entire surface of flatbread. Dollop 1 tsp (5 ml) spoonfuls of cranberry sauce over surface. Bake for another 10 minutes, or until golden brown and bubbling. Sprinkle with thyme, olive oil and honey. Season with salt and pepper, slice and serve immediately.
Drink Pairings
Antipasti Toasties
Ingredients
Serves 24 toasties
½ cup (125 ml) butter, divided
1 baguette, sliced into 24 x ½-in (1.25 cm) slices
48 thin, round slices salami of your choice
½ cup (125 ml) sundried tomato pesto
8 oz (250 g) roasted red peppers
8 oz (250 g) Burrata
½ cup (125 ml) sliced black olives
24 roasted garlic cloves
1 bunch fresh basil leaves
3 tbsp (45 ml) olive oil
salt and pepper, to taste
Instructions
- In a large frying pan over medium heat, melt ¼ cup (60 ml) butter. Swirl pan to distribute melted butter evenly over surface. Add 12 slices baguette and fry until crisp and golden brown on edges, approximately 2 minutes, making sure not to burn them. Flip and continue frying for another 30 seconds to 1 minute. Remove from pan to a wire rack to cool. Wipe out pan with a clean, damp cloth and repeat with remaining butter and bread.
- To make salami roses, stack 4 salami slices on top of each other, offsetting each by ½-in (1.25 cm) from the edge of the slice underneath. Starting from bottom slice, roll up all 4 slices into a roll. Cut roll in half crosswise to make 2 salami roses. Pierce each with a toothpick and set aside on a plate. Refrigerate until ready to use.
- Evenly spread tomato pesto over cooled baguette slices. Remove toothpick from salami roses and place 1 in centre of each baguette slice. Place about 2 tsp (10 ml) roasted red peppers and 2 tsp (10 ml) Burrata on either side of salami rose to hold its shape. Add 1 to 2 olive slices, 1 roasted garlic clove and some basil leaves to each baguette slice.
- Drizzle with olive oil and sprinkle over salt and pepper to taste before serving.
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.