Pulled Pork Sandwiches

This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half

Instructions

  1. Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
  2. Preheat oven to 275 F (135 C).
  3. In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
  4. When ready to serve, preheat barbecue grill to medium.
  5. In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
  6. In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
  7. Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.
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Drink Pairings

Black Bean Veggie Burger

Subtler food flavours tend to work well with more subtle beers. That said, don’t mistake subtlety for less flavour overall. This black bean-based veggie burger is both flavourful and lighter summer fare. Similarly, Tofino Brewing’s straw coloured Blonde Ale is lighter bodied and crisp and calls out for summer enjoyment. With light malty notes and a lick of bitterness to finish, it makes for easy pairing or pair with your favourite mezcal.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) vegetable oil, plus more for oiling grill
4 button mushrooms, washed and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) seasoning salt
1 bay leaf
3 tbsp (45 ml) ketchup, divided
3 tsp (15 ml) Worcestershire sauce, divided
2 × 14 oz (398 ml) cans black beans, drained and rinsed
½ cup (125 ml) bread crumbs
2 eggs
8 pickles, divided
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
¼ tsp (1 ml) garlic powder
¼ tsp (1 ml) paprika
6 slices cheddar
6 hamburger buns, sliced in half
2 medium tomatoes, sliced
½ white onion, medium diced
6 leaves green leaf lettuce

Instructions

  1. In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes.
  2. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature.
  3. In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour.
  4. In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside.
  5. Preheat barbecue grill to medium-high and oil with vegetable oil.
  6. To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped.
  7. Grill cut side of each burger bun until golden brown and toasted, about 2 minutes.
  8. Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce).
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Drink Pairings

Oyster Mushroom 'Schnitzel' served with Herb Citrus Salad

Look no further for a delicious vegan schnitzel recipe! Use larger oyster mushrooms as available to get that schnitzel-sized effect or smaller pieces to offer a bite-sized crunch. Serve along side a fresh green salad or any side dish of your choosing. Great for easy lunches!
Ingredients Instructions

Ingredients

Serves 2
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe)
¼ cup (60 ml) water (if needed)
3 cups (750 ml) neutral-flavoured oil, for frying
1 cup (250 ml) bread crumbs
⅓ to ½ lb (150 to 225 g) oyster mushrooms
salt and pepper, to taste
1 tbsp (15 ml) capers, chopped
1 clove garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) freshly squeezed orange juice
2 tbsp (30 ml) extra-virgin olive oil
2 oranges, segmented
4 cups (1 L) mixed greens
¼ cup (60 ml) sliced red onions
¼ cup (60 ml) chopped fresh dill
¼ cup (60 ml) chopped fresh flat-leaf parsley

Instructions

  1. In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water.
  2. In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C).
  3. Place bread crumbs in a separate bowl.
  4. Separate oyster mushrooms into medium-sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
  5. In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper.
  6. To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each.
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Drink Pairings

Vegan Jackfruit Bao Buns

Make bao buns vegan with this simple bao recipe! Substitute meat for hearty jackfruit and you will be golden! These baos are great for lunches. Make a batch of buns and freeze for future use. Use traditional toppings or mix it up with your favourite veggies!
Ingredients Instructions

Ingredients

Serves 8 baos
1 cup + 2 tbsp (280 ml) water, divided
½ cup (125 ml) coconut milk
1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh)
3 tbsp (45 ml) granulated sugar, divided
3 tbsp + ¼ cup (105 ml) vegetable oil, divided
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
1¼ tsp (6 ml) salt, divided
⅔ cup (160 ml) red wine vinegar
2 cups (500 ml) thinly sliced red cabbage
½ cup (125 ml) sliced red onions
2 × 14 oz (398 ml) cans young jackfruit, strained
1 tbsp (15 ml) grapeseed oil
3 cloves garlic, minced
1 tbsp (15 ml) ginger paste
½ cup (125 ml) hoisin sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) chopped roasted peanuts

Instructions

  1. In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.)
  2. In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy.
  3. Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours.
  4. In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use.
  6. Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit.
  7. In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture.
  8. In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned.
  9. In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside.
  10. Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes.
  11. Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked.
  12. To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts.
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Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
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Drink Pairings

Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada

Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!
Ingredients Instructions

Ingredients

Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
  3. Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
  4. In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
  5. Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
  6. To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
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Drink Pairings

Spring Risotto

Life can be hard, making dinner shouldn’t be! These are very simple spring meals.
Ingredients Instructions

Ingredients

Serves 4
1 handful spinach, blanched
3 to 4 cups (750 ml to 1 L) chicken or vegetable stock
2 leeks, white parts only
4 bunches maitake* mushroom, bottoms trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) butter, divided
2 cups (500 ml) Arborio rice
¼ cup (60 ml) white wine
1 x 7 oz (200 ml) jar pesto
4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish

Instructions

  1. Blend spinach with just enough stock to make a smooth purée. Set aside for later.
  2. In a medium saucepan, bring stock to a boil. Reduce heat to low and keep warm.
  3. To clean leeks, slice in half lengthwise. Run under tap, spreading layers out to clean between. Cut into 1-in (2.5 cm) slices.
  4. Preheat oven to 375 F (190 C). Place mushroom bunches on parchment-lined baking sheet. Drizzle with 2 tbsp (30 ml) oil and season with salt and pepper. Roast in oven until golden brown and cooked through, about 15 minutes.
  5. In a large shallow saucepan, add 2 tbsp (30 ml) oil and 1 tbsp (15 ml) butter over medium heat. Reduce heat to low and add leeks. Season to taste with salt and pepper and cover with lid. Slowly cook for 15 minutes, stirring occasionally, or until leeks are soft. Remove lid and turn up heat to medium-high. Cook, stirring constantly, until all liquid has evaporated, taking care not to brown leeks.
  6. Add rice and stir until all rice is coated with fat. Add white wine and cook until completely absorbed.
  7. Reduce heat to medium-low, add a ladle of hot stock and stir to combine. Stir frequently. Once stock has absorbed, add another ladle of stock and continue cooking, stirring frequently. Repeat this until rice is just cooked; it should be tender but not soggy. If more liquid is needed, use hot water.
  8. Turn off stove. Mix in pesto, butter and cheese. Add reserved spinach purée and stir until combined. Add more stock or water if needed, to loosen risotto.
  9. Divide between 4 bowls. Place a mushroom on each serving and garnish with more cheese.
  10. *Substitute maitake mushroom for oyster mushroom as desired.
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Drink Pairings

Chicken & Asparagus Bake

Life can be hard, making dinner shouldn’t be! These are very simple spring meals.
Ingredients Instructions

Ingredients

Serves 3 to 4
3 garlic cloves, roughly chopped
2 tsp (10 ml) chicken bouillon paste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 sprigs thyme, leaves only
2 sprigs oregano, leaves only
2 lemons
3 to 4 boneless, skinless chicken breasts
2 tbsp (30 ml) butter, melted
salt and pepper, to taste
¼ cup dry white wine
2 bunches asparagus, trimmed
1½ oz (45 g) Garlic & Fine Herbs Boursin, room temperature

Instructions

  1. In a medium-sized bowl, mix garlic, bouillon paste, 1 tbsp (15 ml) olive oil, thyme, oregano and zest and juice of 1 lemon. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
  2. Preheat oven to 375 F (190 C). Coat an oven-safe baking dish with remaining olive oil and add chicken breasts. Drizzle with melted butter, season with salt and pepper. Pour wine into bottom of dish. Bake chicken for 15 minutes.
  3. Cut remaining lemon in half. Set half aside for later and slice other half into thin slices. After 15 minutes, add asparagus to dish and toss to coat in cooking juice. Season asparagus with salt and pepper. Spread Boursin over chicken breasts. Add sliced lemon throughout dish and bake for another 10 minutes or until chicken has reached an internal temperature of 165 F (73 C).
  4. Squeeze remaining lemon juice over chicken before serving.
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Drink Pairings

Pea Pesto Pasta

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.
Ingredients Instructions

Ingredients

Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish

Instructions

  1. Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
  2. Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
  3. Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
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Drink Pairings

Irish Oat & Potato Cakes with Whiskey-Cured Salmon & Herbed Crème Fraîche

Impress your brunch guests with these Whiskey-Cured Salmon, Irish Oat, and Potato Pancakes. Enhanced by a jalapeño-herbed crème fraîche, this hearty meal is guaranteed to receive much praise. For the salmon curing, opt for Proper No. Twelve Irish Whiskey and pair the meal with Veuve Du Vernay Brut Rosé for a truly delightful experience.
Ingredients Instructions

Ingredients

Serves 6
INGREDIENTS FOR WHISKEY-CURED SALMON:
1½ lbs (750 g) skin-on salmon fillet, rinsed under cold water, patted dry, pin bones removed
1 cup (250 ml) kosher salt
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) black peppercorns
2 tbsp (30 ml) juniper berries
1 bunch fresh dill
1 bunch fresh thyme
½ cup (125 ml) Irish whiskey
INGREDIENTS FOR HERBED CREME FRAICHE:
½ cup (125 ml) packed fresh dill
1 cup (250 ml) packed fresh parsley leaves and tender stems
1 tbsp (15 ml) capers, rinsed
¼ cup (60 ml) extra-virgin olive oil
½ jalapeño pepper, seeded and chopped
1 tbsp (15 ml) fresh lemon juice
¾ cup (175 ml) crème fraîche or sour cream
INGREDIENTS FOR OAT & POTATO CAKES:
3 medium baking potatoes, peeled
2 green onions, trimmed and finely sliced
¾ cup (175 ml) rolled oats
3 large eggs, lightly beaten
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) lemon zest
6 tbsp (90 ml) each unsalted butter and grapeseed oil, for cooking

Instructions

  1. To make Whiskey-Cured Salmon, line a baking dish large enough to hold salmon with plastic wrap and set aside.
  2. In a small bowl, whisk together salt, sugar, peppercorns and juniper berries.
  3. Sprinkle half the salt mixture over bottom of prepared baking dish and spread half the dill and thyme on top. Lay salmon, skin-side down, on herbs and drizzle with whiskey. Cover with remaining dill and thyme and top with remaining salt mixture.
  4. Tightly wrap salmon with plastic wrap and weigh down with several tin cans. Refrigerate salmon for 24 hours. Turn salmon over, continue to weigh down with cans and refrigerate a further 24 hours.
  5. When ready to serve, remove salmon from plastic wrap and using back of a knife or a spoon, scrape curing mixture off fish. Place salmon, skin-side down, on cutting board. Thinly slice salmon into diagonal strips, leaving skin behind. Cured salmon may be made ahead and refrigerated, uncut, for 5 days.
  6. To make Herbed Crème Fraîche, place dill, parsley, capers, olive oil, jalapeño (seeded if you don’t want sauce to be spicy) and lemon juice into a food processor. Blend, scraping down sides of bowl as needed, until you are left with a slightly chunky sauce. Add crème fraîche to a medium bowl and ripple half green mixture throughout. Spoon remaining sauce into a bowl.
  7. To make Oat & Potato Cakes, shred potatoes using large holes of a box grater. Then place potatoes on a large tea towel and squeeze out as much liquid as possible.
  8. Place drained potatoes in a large bowl along with green onions, oats, eggs, salt, pepper and lemon zest. Stir with a wooden spoon until well combined and set aside for 10 minutes.
  9. In a 5-in (12 cm) frying pan, heat 1 tbsp (15 ml) of both oil and butter over medium heat. Add potato mixture and spread evenly. Cook until bottom is nicely browned, about 8 to 10 minutes. Invert potato cake onto a plate and then slide it back into pan. Continue to cook until again nicely browned on bottom, about another 8 to 10 minutes*. Repeat this step 6 times for 6 cakes, keeping cakes warm in a 200 F (95 C) oven. *You can also make one large oat and potato cake, following the directions, in a non-stick, 12-in (30 cm) frying pan. When ready to serve, slice into wedges and serve as described.
  10. To serve, divide Oat & Potato Cakes among warm serving plates. Top with a good dollop of Herbed Crème Fraîche and thin slices of Whiskey-Cured Salmon. If desired, garnish with additional green onions, lemon zest, capers and thinly sliced red onion.
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Drink Pairings

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