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

Lemon Mascarpone Tart

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 8 to 10
2½ cups (625 ml) flour
1 cup (250 ml) icing sugar
1 tsp (5 ml) salt
1 cup (250 ml) + ⅔ cup (160 ml) cold butter, cubed, divided
2 eggs
1 to 2 tsp (5 ml to 10 ml) water, if needed
8 egg yolks
1 cup (250 ml) white sugar
6 lemons, juice and zest (about 1 cup (250 ml) juice)
16 oz (473 g) whipping cream
9.5 oz (275 g) mascarpone
1 tsp (5 ml) vanilla
4 tbsp (60 ml) honey, divided
2 tbsp (30 ml) chopped pistachios, unsalted, roasted

Instructions

  1. Line a 12-in (30 cm) tart pan with parchment paper and spray sides with non-stick cooking spray.
  2. In a food processor, add flour, icing sugar and salt. Pulse for 10 seconds to combine. Add 1 cup (250 ml) cold butter cubes. Pulse on high until it forms a dry grainy texture. Add 2 eggs and pulse to combine. Pinch dough between your fingers—if it holds together, it’s ready, if not add 1 to 2 tsp (5 ml to 10 ml) of cold water, until dough holds together. Pour dough mixture onto clean, floured surface and form into a round, flat disc. Wrap in plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 350 F (180 C).
  4. Remove plastic wrap and place chilled dough on clean, dry, floured surface. Using a rolling pin, roll dough into a large circle about ¼‑in (0.5 cm) thick. Place dough over tart pan and press down to fill. Using a fork, poke about 10 to 15 holes all over base of tart. Bake until cooked through, about 12 to 15 minutes. Allow to cool completely.
  5. In a small mixing bowl, mix egg yolks, sugar, lemon juice and zest.
  6. In a small saucepan, heat egg yolk mixture over medium-low heat. Using a whisk, stir constantly and add the remaining butter. Whisk till butter has melted and mixture is thick enough to coat the back of a spoon. Pour mixture into cooled tart shell and refrigerate overnight or for a minimum of 5 hours.
  7. In a large mixing bowl, using an electric hand mixer, whip cream to form stiff peaks. Add mascarpone, vanilla and 2 tbsp (30 ml) honey, whip to combine for 1 minute.
  8. To serve, spread whipped cream mixture evenly onto tart, leaving 1-in (2.5 cm) of lemon curd showing around edges. Garnish with pistachios and drizzle with remaining 2 tbsp (30 ml) of honey.
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Drink Pairings

Roasted Asparagus with Sourdough Crumble

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 4
2 bunches asparagus, bases trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 slices sourdough bread, roughly chopped, about 2 cups (500 ml)
1 lemon, zest only
1 tbsp (15 ml) chopped parsley, leaves only

Instructions

  1. Preheat oven to 400 F (200 C).
  2. On a parchment-lined baking sheet, arrange trimmed asparagus evenly in a single layer. Drizzle 2 tbsp (30 ml) olive oil and season with salt and pepper. Place in oven for 10 to 15 minutes*, or until fork-tender. (Depending on width of asparagus, baking time may vary.)
  3. In a large skillet, heat butter and remaining 2 tbsp (30 ml) olive oil on medium-high heat. Add garlic and sauté for 1 minute. Add breadcrumbs. Gently stir until golden brown and fragrant, about 5 minutes. Set aside.
  4. To serve, arrange asparagus on a platter and top with toasted breadcrumbs, lemon zest and parsley.
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Drink Pairings

Crispy Potatoes with Garlic Sage Butter

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 4
4 large russet potatoes, peeled and cut into 1-in (2.5 cm) cubes
¼ cup (60 ml) olive oil
salt and pepper, to taste
¼ cup (60 ml) butter
2 garlic cloves, minced
5 sage leaves

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Bring a large saucepan filled with enough water to cover potatoes, to a boil.
  3. Cook potatoes in boiling water until slightly soft but not fully cooked through, about 10 to 12 minutes. Strain potatoes and return to saucepan. Cover saucepan with lid and shake vigorously until potatoes get shaggy sides, about 30 seconds.
  4. Pour olive oil into an unlined baking pan and heat in oven for 5 minutes. Remove pan and add potatoes to hot oil. Do not overcrowd pan; use 2 baking pans if needed. Season with salt and pepper to taste and return to oven. Bake for 10 minutes and remove to give potatoes a stir. Bake for further 10 to 15 minutes, until golden brown, crispy and cooked through.
  5. In a small saucepan, melt butter over medium heat. Add garlic and sage leaves and allow to sizzle for 2 to 3 minutes. Be careful not to burn garlic.
  6. Pour garlic butter over potatoes and serve warm.
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Drink Pairings

Carrot Ribbon Salad

Light and Fresh Easter.
Ingredients Instructions

Ingredients

Serves 4
3 large carrots, peeled into ribbons
¼ red onion, thinly sliced
1 tsp (5 ml) salt, plus more to taste
1 garlic clove, minced
½ tbsp (7.5 ml) maple syrup
½ tbsp (7.5 ml) red wine vinegar
½ tbsp (7.5 ml) Dijon mustard
½ lemon, juice only
¼ cup (60 ml) olive oil
3 cups (750 ml) cooked couscous
1 cup (250 ml) chopped parsley, leaves only
2 cup (500 ml) arugula
½ cup (125 ml) crumbled goat’s cheese
½ cup (125 ml) chopped hazelnuts, toasted

Instructions

  1. In a large mixing bowl, add carrots, red onion and 1 tsp (5 ml) salt. Mix and set aside for 15 minutes. Rinse under cold water to remove salt and place on a paper towel. Set aside to dry.
  2. Clean out mixing bowl, then add garlic, maple syrup, red wine vinegar, Dijon, lemon juice and olive oil. Mix to combine. Add carrots and onion back into bowl. Add couscous, parsley, arugula, goat’s cheese and hazelnuts. Toss to coat in dressing and season with salt and pepper to taste.
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Drink Pairings

Steelhead Trout served with Caper Olive Tapenade

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) chopped Castelvetrano* olives
1 tsp (5 ml) caper liquid
¼ cup (60 ml) chopped capers
½ cup (125 ml) chopped parsley
½ cup (125 ml) chopped cilantro
1 lemon, zest only
1 garlic clove, minced
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) + ¼ cup (60 ml) olive oil, divided
1 tsp (5 ml) honey
salt and pepper, to taste
1.5 lbs to 2 lbs (750 g to 1 kg) whole steelhead trout fillet
seasonal vegetables, for garnish

Instructions

  1. To make caper olive tapenade, in a small mixing bowl, add olives, caper liquid, capers, parsley, lemon zest, garlic, red wine vinegar, 3 tbsp (45 ml) olive oil and honey. Season with salt and pepper to taste. Mix to combine and set tapenade aside.
  2. Preheat oven to 300 F (150 C).
  3. On a parchment-lined baking sheet, place trout skin-side down. Coat with remaining ¼ cup (60 ml) olive oil and season with salt and pepper. Cook for 30 to 40 minutes, or until internal temperature of 120 F to 125 F (49 C to 52 C) for medium rare and 130 F (54 C) for well done.
  4. Serve on a platter with seasonal vegetables, for garnish and olive tapenade alongside.
  5. * Substitute with Manzanilla olives or other, as desired.
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Drink Pairings

Steamed Clams in White Wine Sauce

Life can be hard, making dinner shouldn't be! This Steamed Clam recipe in White Wine Sauce doesn't get any easier and makes for a great dressed up weeknight meal. Abruzzo Pinot Grigio Mare Di Sirena or Chablis William Fevre Champs Royaux 2020 make great wine pairings for this meal.
Ingredients Instructions

Ingredients

Serves 4
3 tbsp (45 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 fresh chili, finely chopped
1 cup (125 ml) dry white wine
2 cups (250 ml) whipping cream
4 lbs (2 kg) clams, cleaned*
1 bunch dill, chopped
½ bunch flat leaf parsley, chopped
salt and pepper, to taste
3 lemons, halved
loaf of fresh bread, to serve

Instructions

  1. In a large heavy-bottomed saucepan, melt 1 tbsp (15 ml) butter with olive oil over medium heat. Add garlic, shallots and chili and cook until fragrant, about 1 to 2 minutes.
  2. Add white wine and reduce by half.
  3. Add cream and clams and cover with lid. Cook until clams have opened, about 5 to 6 minutes. Discard any clams that have not opened.
  4. Add dill, parsley, remaining butter, juice of half a lemon and salt and pepper, to taste. Stir to combine. Check seasoning of broth and adjust as desired. Serve with sliced or torn bread and remaining lemons.
  5. * To clean clams, fill a large bowl with 4 cups (1 L) cold water, add 1 heaping tablespoon salt and mix until dissolved. Add clams and let sit undisturbed for 20 minutes to 1 hour to purge clams of any sand in them. Remove clams from water and transfer to a sink. Do not just pour clams out, as you would be covering them in sand you just removed. Scrub clams with a stiff-bristled brush under cold running water to remove any dirt or barnacles on shells. Discard any open clams that do not close when you clean them, this means they are dead.
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Drink Pairings

Cauliflower Shawarma served with Tahini Yogurt Sauce

Light Middle Eastern Fair
Ingredients Instructions

Ingredients

Serves 2 to 4
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ red onion, sliced
1 cup (250 ml) full fat plain Greek yogurt
2 garlic cloves, minced
½ cup (125 ml) grated cucumber
½ lemon, juice only
¼ cup (60 ml) tahini
½ cup (125 ml) crumbled Macedonian feta
salt and pepper, to taste
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cumin
1 tsp (5 ml) paprika
½ tsp (2.5) coriander
½ tsp (2.5) turmeric
¼ tsp (1 ml) cinnamon
2 tbsp (30 ml) olive oil
1 large head cauliflower, cut into florets
2 to 4 pita wraps
¼ cup (60 ml) golden raisins
2 tbsp (30 ml) pine nuts, toasted
½ cup (125 ml) cilantro, leaves only

Instructions

  1. In a small saucepan, heat red wine vinegar and water over medium-high heat. Add 1 tsp (5 ml) salt and sugar and cook until dissolved. Pour into a heatproof container and add sliced red onions. Set aside for at least 1 hour to pickle.
  2. To make a tahini yogurt sauce, in a small mixing bowl, place yogurt, garlic, cucumber, lemon juice, tahini and feta. Mix to combine and season with salt and pepper to taste. Thin with water as desired for consistency. Refrigerate until ready to serve.
  3. Preheat oven to 400 F (200 C).
  4. In a large mixing bowl, combine garlic powder, cumin, paprika, coriander, turmeric, cinnamon and olive oil. Add cauliflower florets and toss to coat in spice mixture. Place on a baking tray and bake until golden brown and crispy, 15 to 20 minutes.
  5. To serve, place warm cauliflower on pita and garnish with golden raisins, pine nuts and cilantro. Top with pickled red onions and tahini yogurt sauce.
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Drink Pairings

Chicken Kebabs with Tabbouleh & Garlic Toum

Light Middle Eastern Fair
Ingredients Instructions

Ingredients

Serves 3 to 4
1 cup (250 ml) peeled garlic cloves
¼ cup (60 ml) lemon juice
3 cups (750 ml) sunflower oil
salt, to taste
6 chicken thighs, cut in half lengthwise
1 tsp (5 ml) cumin
2 cups (500 ml) chicken or vegetable stock
1 cup (250 ml) fine bulgur wheat
2 cups (500 ml) diced cucumber
2 cups (500 ml) diced cherry tomatoes*
1 large bunch curly parsley, chopped
1 bunch of mint, leaves only, chopped
5 green onions, finely chopped
½ cup (125 ml) pitted, chopped Kalamata olives
1 lemon, juice only
3 tbsp (45 ml) olive oil
salt and pepper, to taste
6 wooden barbecue skewers, soaked in water for at least 30 minutes

Instructions

  1. To make garlic toum sauce, blend garlic in a food processor on high until finely minced. Using a spatula, scrape down sides of bowl and add 1 tbsp (15 ml) lemon juice. With food processor on medium speed, slowly stream in about 1 cup (250 ml) oil. Continue to alternate between lemon juice and oil until all is incorporated and mixture has a fluffy, mayonnaise-like consistency. Season to taste with salt and refrigerate**.
  2. In a small bowl, marinate chicken thighs with 1 tbsp (15 ml) garlic toum and cumin. Refrigerate for 1 hour or until ready to cook. Once ready, thread 2 halves of chicken thigh onto a skewer. Repeat with remaining chicken.
  3. Preheat a barbecue grill to medium-high. Grill chicken skewers for 10 minutes or until internal temperature of 165 F (75 C) is reached.
  4. In a saucepan, over medium-high heat, bring stock to a boil. Add bulgur and gently stir. Cover with a lid and allow to cook for about 5 minutes, or until all liquid is absorbed. Remove from heat, but keep lid on for 10 more minutes. Using a fork, fluff bulgur mixture and set aside to cool.
  5. To make tabbouleh, in a large salad bowl, place cucumbers, tomatoes, parsley, mint, green onions and olives. Add cooled bulgur and dress with lemon juice, olive oil and salt and pepper, to taste.
  6. Serve tabbouleh alongside chicken skewers with a dollop of garlic toum sauce.
  7. * Salt to remove liquid, rinse and allow to dry
  8. ** It will keep for up to 1 week refrigerated.
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Drink Pairings

Loaded Fattoush Salad with Prawns

Light Middle Eastern Fair
Ingredients Instructions

Ingredients

Serves 2 to 3
1 large pita bread, torn into pieces
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) salt
1 tbsp (15 ml) olive oil
4 cups (1 L) chopped romaine lettuce
1 cucumber, diced
1 cup (250 ml) cherry tomatoes, halved
1 red pepper, seeded and diced
½ red onion, diced
1 x 19 oz (540ml) can chickpeas, rinsed
½ cup (125 ml) Macedonian feta, crumbled
1 cup (250 ml) mint leaves
1 cup (250 ml) parsley leaves
1 tbsp (15 ml) butter
1 garlic clove, minced
15 prawns, deshelled
Salad Dressing, recipe follows
1 lemon, juice only
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) za’atar spice
1 tsp (5 ml) honey (sweetener)
2 garlic cloves, minced
1 tbsp (15 ml) Dijon mustard
4 tbsp (60 ml) olive oil

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool.
  3. In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.
  4. In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside.
  5. To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top.
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Drink Pairings

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