CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
RAINBOW WARRIOR
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
ice cubes
1½ oz (45 ml) Pride-supported vodka (e.g. Crystal Head or Absolut)
2 oz (60 ml) pineapple juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Bols Blue Curaçao*
½ oz (15 ml) water
pineapple and other fruit, for garnish
Instructions
- Pour grenadine into bottom of a tall goblet and fill ⅔ full with crushed ice. In a cocktail shaker, combine ice cubes, vodka, pineapple and lemon juice. Shake vigorously and strain into glass. Fill glass completely with crushed ice. In an empty shaker tin, combine blue curaçao with water and slowly pour over crushed ice to create final layer. Garnish with pineapple and assorted fresh fruit, as desired.
Featuring
BC Crab Rolls with Lemon Nori Spread
Ingredients
Serves 4
2 sheets nori
½ cup (125 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
kosher salt, to taste
½ lb to ¾ lb (250 g to 340 g) Dungeness crab meat
2 stalks celery, diced
8 sourdough or brioche rolls
3 tbsp (45 ml) unsalted butter, softened
8 large leaves butter lettuce
Instructions
- In a large, dry frying pan over high heat, toast nori sheets, 1 at a time, until crisp, about 30 seconds. Place on a clean work surface and let cool to room temperature. Repeat with remaining nori. Once all nori has been toasted and cooled, take 1 sheet and chop into 2- to 3-in (5 to 8 cm) long strips and set aside.
- To make lemon-nori spread, start by tearing up remaining nori sheet. Using a spice grinder or blender, finely grind nori. Add nori to a small bowl along with mayonnaise, lemon zest and juice. Stir until well combined. Season to taste with salt. Spread may be kept in an airtight container in refrigerator for up to 5 days.
- In a medium bowl, gently fold together crab meat, celery and ¼ cup (60 ml) lemon-nori spread. Taste and season with salt or add some more lemon-nori spread, if desired. Crab salad mixture may be refrigerated in an airtight container overnight.
- When ready to serve, prepare rolls. Trim a piece lengthwise from both sides of rolls, to provide a flat surface on each side. Cut a slit down the middle of the top of each roll, not cutting all the way through. Generously butter the outside cut surfaces of rolls. In a large frying pan, over medium heat, toast outside of rolls, 1 at a time, until golden brown, about 1 to 2 minutes per side. Transfer rolls to a serving platter and repeat buttering and browning with remaining rolls.
- To serve, open up rolls and line each centre-line cut with a leaf of butter lettuce. Fill with crab salad and top with reserved nori strips.
Drink Pairings
BC Salmon Ceviche
Ingredients
Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons
Instructions
- To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
- Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
Drink Pairings
BC Prawn Skewers with Corn, Sausage & Potatoes
Ingredients
Serves 6
1 cup (250 ml) unsalted butter, melted
4 tsp (20 ml) Old Bay seasoning, divided
1 lb (500 g) baby potatoes
4 corn cobs, each cut into 6 rounds
1 lb (500 g) unpeeled BC prawns, heads removed
1 lb (500 g) smoked beer sausage, sliced
kosher salt and pepper, to taste
3 lemons, halved
¼ cup (60 ml) chopped flat-leaf parsley leaves, for garnish
6 metal or wooden skewers
Instructions
- In a small saucepan, melt butter over medium heat. Stir in 2 tsp (10 ml) Old Bay seasoning and continue to heat for another minute. Remove from heat and set aside.
- In a large stockpot, place potatoes and remaining 2 tsp (10 ml) Old Bay seasoning and add enough water to cover by 2-in (5 cm). Bring to a boil over high heat. Reduce heat to medium-high and cook for 5 more minutes. Add corn to pot and continue to cook until potatoes are just fork-tender, about another 2 to 3 minutes. Drain potatoes and corn and set aside.
- Preheat barbecue to medium-high. Brush grills with oil. If using wooden skewers, soak in water for 30 minutes.
- To assemble skewers, arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer. Brush contents of each skewer generously with seasoned butter and a sprinkle of salt and pepper. Working in batches, grill skewers, turning often, until grill-marked and warmed through, about 5 to 8 minutes total. While skewers are grilling, place lemons cut-side down on grill and cook until grill-marked. Transfer skewers and lemons to a platter. Garnish with chopped parsley and serve immediately with remaining seasoned butter alongside.
Drink Pairings
Peach Tea Punch
Ingredients
Serves 16 (3L)
8 peach tea bags
50 oz (1.5 L) boiled water
16 sprigs fresh mint (plus more for garnish)
25 oz (750 ml) Forty Creek Barrel Select Canadian Whisky
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
Instructions
- Steep 8 peach tea bags with mint leaves (stems removed) in 50 oz (1.5 L) boiled water for 5 minutes. Remove tea bags and let tea cool. In a large pitcher, combine whisky (if using), prepared peach-mint tea, lemon juice and Simple Syrup. Stir to combine and top with ice cubes. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a collins glass and garnish with mint and lemon wheels.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 41/2 oz (135 ml) into a glass, add 11/2 oz (45 ml) of whisky then fill glass with ice.
Featuring
Sunshine Punch
Ingredients
Serves 16 (2.7L)
25 oz (750 ml) G&W Distilling Tempo Renovo Dry Gin
32 oz (1 L) pineapple juice
12½ oz (375 ml) Allspice Syrup*
12½ oz (375 ml) fresh lime juice
soda water, to serve
fresh pineapple and/or pineapple fronds, for garnish
lime wheels, for garnish
Instructions
- In a large dispenser or bowl, combine gin (if using), pineapple juice, Allspice Syrup and lime juice, then stir to mix. If using a dispenser, add ice and stir to chill. If using a bowl, transfer to clean resealable bottles, seal and chill. To serve, in an old-fashioned double glass, combine 4.5 oz (135 ml)** of pre-mixed cocktail with 2 oz (60 ml) of soda water. Add cubed ice to glass, then garnish with pineapple and lime wheels, as desired.
- * To make Allspice Syrup, in a small saucepan, combine 2 cups (500 ml) of water with 2 tbsp (30 ml) lightly crushed whole allspice. Boil until liquid is reduced to 1 cup (250 ml). Fine strain allspice water, then transfer back to saucepan and combine with 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean container. Once cooled, seal and store in refrigerator for up to 1 week.
- ** If starting with a non-alcoholic mix, measure 31/2 oz (105 ml) into a Collins glass and add 11/2 oz (45 ml) of gin, top with 2 oz (60 ml) soda then fill glass with ice.
Featuring
Spicy Watermelon Punch
Ingredients
Serves 16 (3L)
50 oz (1.5 L) watermelon juice (need about ¾ medium-sized watermelon, peeled and cubed) plus extra for garnish
2 to 4 jalapeños, sliced (or to taste)
25 oz (750 ml) Iceberg Vodka
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
jalapeño slices and watermelon cubes, for garnish
Instructions
- Use a juicer or blender to juice or purée fresh, peeled and cubed watermelon along with jalapeño slices. Add juice to a large vessel and combine with vodka (if using), lemon juice and Simple Syrup. Fine strain batched cocktail into a large pitcher with ice. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a glass then garnish with jalapeño slices and cubed watermelon.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 4 1/2 oz (135 ml) into glass, add 1 1/2 oz (45 ml) of vodka, then fill glass with ice.
Featuring
Mezcal Sour
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Montenegro Amaro
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- Place a coupe glass in freezer. In a cocktail shaker, combine egg white, mezcal, amaro, lime juice and Simple Syrup. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled coupe and garnish with a lime twist.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Anjeo Old Fashioned
Ingredients
Serves 1
½ tsp (2.5 ml) Demerara sugar
2 dashes Angostura bitters
2 dashes chocolate bitter
1 tsp (5 ml) wate
2 oz (60 ml) Gran Centenario Añejo Tequila
2 strips orange zest (save 1 for garnish)
Instructions
- Place an old-fashioned glass in freezer. In a mixing glass, combine sugar, bitters and water, then stir to dissolve. Add tequila, then express oils of 1 orange zest into mixing glass. Add cubed ice and stir until well chilled and diluted. Strain over new ice into chilled old-fashioned glass and garnish with orange zest.