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and sugar mixture evenly over flesh. Top with grated beet, horseradish, drizzle<br />
vodka and add dill. Cover with plastic wrap and weigh down by putting cans or<br />
plate over salmon (make sure plastic completely covers and salmon not exposed<br />
to air. After 72 hrs wipe off salmon and discard mixture and liquid. (you may<br />
want to wear disposable gloves) mix lemon juice with crème fraîche. Slice salmon,<br />
starting from large end, into thin slices. Place salmon on bite-sized pieces of rye<br />
bread. Top with crème fraîche and lemon zest and small piece of dill. Salmon can<br />
be tightly wrapped in plastic wrap and stored in fridge for up to 10 days.<br />
PAIRS wITH<br />
gAnTOn & LARSen PROSPeCT WIneRy BIRCH CAnOe PInOT BLAnC<br />
<strong>BC</strong> VQA $12.99 100925<br />
mIRASSOU CenTRAL COAST PInOT nOIR<br />
USA $14.99 366880<br />
WOLF BLASS yeLLOW LABeL CHARDOnnAy<br />
Australia $14.99 226860<br />
SPRIng SALmOn SALAD nIçOISe<br />
Serves 6<br />
1 cup (250 ml) green beans, trimmed<br />
2 ears of corn, or 1 cup (250 ml) frozen corn<br />
12 new potatoes<br />
3 free range eggs, boiled, halved<br />
1 filet spring salmon<br />
2 tbsp (30 ml) extra-virgin olive oil<br />
salt and pepper to taste<br />
1 lemon, juiced<br />
3 heads butter lettuce, rinsed and dried<br />
¼ cup (50 ml) niçoise olives<br />
½ cup (125 ml) cherry tomatoes, halved<br />
6 radishes, thinly sliced<br />
¼ cup (50 ml) Dijon Vinaigrette (recipe follows)<br />
Bring large pot of salted water to boil and add green beans. get bowl of ice water<br />
ready. Cook beans for 4 to 5 minutes then remove to ice water. Add corn to pot<br />
and cook 5 to 6 minutes. Take out, cool and cut from cob. Add potatoes to pot<br />
and cook 15 minutes until cooked through and remove.<br />
While potatoes are cooking, boil eggs for 7 to 8 minutes for soft yolk or 10<br />
minutes for hard boiled. Cool eggs.<br />
While boiling eggs, cut salmon into 3 or 4 even sized pieces and rub with 1 tbsp<br />
(15 ml) olive oil. Season with salt and pepper. Add additional olive oil to non-stick<br />
pan and cook salmon on medium heat for 5 to 6 minutes per side until desired<br />
doneness (salmon should pull apart when poked with a fork). Squeeze lemon<br />
juice over salmon and set aside to cool. When cool, cut into chunks.<br />
To serve, lay lettuce on plates and arrange eggs, vegetables and salmon on top.<br />
Drizzle with Dijon Vinaigrette and serve.<br />
DIJON VINAIGRETTE<br />
2 tbsp (30 ml) red wine vinegar<br />
2 tbsp (30 ml) Dijon mustard<br />
1 shallot, finely chopped (optional)<br />
pinch salt and pepper<br />
1¼ cups (300 ml) extra-virgin olive oil<br />
3 tbsp (45 ml) water, tepid<br />
In large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.<br />
TASTE145
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