OYSTERS
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BACON-WRAPPED OYSTERS
24 shucked oysters
8 slices of bacon
2 tbsp. (25 mL) chopped fresh parsley
1/2 tsp. (2 mL) salt
Dash paprika and pepper
Drain oysters. Precook bacon until edges are transparent; drain. Cut bacon strip into thirds and place an oyster on each piece Season and sprinkle with parsley. Wrap bacon around oyster and secure with a toothpick. Arrange oysters on a baking sheet and place under broiler rack four inches (10 cm) from heat source. Broil for 8-10 minutes, turning once, or until bacon is crisp.
*Makes two dozen appetizers.*
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OYSTER SHOOTERS
1 cup (250 mL) cocktail sauce
1 cup (250 mL) Bloody Mary mix or Ceasar cocktail mix
16 shucked oysters
In a bowl, mix cocktail sauce and Bloody Mary mix. Place oysters in shot glasses with two tablespoons (30 mL) of sauce. Serve with lemon wedges. Drink as you would any shooter!
*Makes 16 shooters.*
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NOVA SCOTIA OYSTER ROCKEFELLER
Serves 4
12 Nova Scotia oysters, shucked
1/3 cup tomato, diced
1/4 white breadcrumbs or panko
3 tbsp fresh parsley, finely chopped
1 tsp garlic, minced
1 tsp apple cider vinegar
pinch of salt and pepper
1/3 cup old cheddar, finely grated
Turn oven on low broil with top rack 1/3 from the top. To make the oyster topping, combine tomato, breadcrumb, parsley, garlic, vinegar, salt, and pepper in a small bowl. Set the grated cheese aside. Shuck the twelve oysters, and place them on a baking sheet in their bottom half shell. Place a heaping teaspoon of the mixture on each oyster, then sprinkle with cheese. Bake for 15 minutes, or until cheese and mixture starts to get golden. Serve immediately. *Recipe Provided by Taste of NS*
SALMON
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SMOKED SALMON SALAD
6 Tbsp. (90 mL) extra virgin olive oil
3 Tbsp. (45 mL) balsamic vinegar
1 tsp. (5 mL) Dijon mustard
Salt and freshly ground pepper
6 cups (1.5 L) mixed salad greens
8 oz. (250 g) smoked salmon
4 1/2 tsp (22 mL) capers
32 cherry tomatoes
1 small red onion, peeled and thinly sliced
Whisk the oil, vinegar, and mustard in a bowl until the dressing is emulsified. Season with salt and freshly ground pepper.
Wash the greens; spin or roll dry in a tea towel. Toss with enough of the dressing to coat. Divide among 4 plates. Place equal amounts of the salmon on each plate. Sprinkle more dressing and the capers on top. Finally, garnish with cherry tomatoes and red onions.
*Makes 4 servings.*
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SPICY MAPLE-BROILED SALMON
1/3 cup pure maple syrup
1/2 cup water
4 tsp. ginger root, peeled and minced
2 cloves garlic, minced
1/4 tsp salt
4 salmon fillets
salt and pepper
In a small saucepan over medium heat, combine maple syrup, water, ginger root, garlic, and salt and heat until mixture reaches a gentle boil, stirring occasionally. Reduce heat to low and simmer until sauce is reduced to approximately 1/2 cup. Let cool.
Place salmon fillets on the broiler pan and season with salt and pepper. Broil under preheated broiler about 4 inches (10 cm) from heat source for 4 minutes. Remove from broiler, brush with sauce, and broil again until the salmon flakes easily, about 6 more minutes. (The general rule of thumb for cooking fish is 10 minutes per inch of thickness.)
*Makes 4 servings.*
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SALMON CAKES WITH CUCUMBER SAUCE
1 lb. (500g) fresh cooked salmon
2 eggs
2 Tbsp. lemon juice
2 green onions, finely chopped
1 Tbsp. parsley, minced
1 1/2 cups soft bread crumbs (approximately three slices)
Salt and pepper
In a food processor fitted with a metal blade, process the salmon, eggs, lemon juice, green onions, parsley and bread crumbs until well combined. Season with salt and pepper to taste. Using 1/4 cup as a measure, form into cakes. Sauté in hot oil until golden brown on both sides and heated through. Divide and place on warmed plates. Serve with Cucumber sauce.
*Makes 4 servings*
Cucumber Sauce
2 eggs, hard-boiled
1 small cucumber, peeled, seeded, and chopped
1 small onion, chopped
1 Tbsp. fresh dill, chopped
1 Tbsp. pernod (optional)
3 Tbsp. vegtable oil
1/4 cup red wine vinegar
In a food processor fitted with a metal blade, process eggs, cucumber, onion and dill until finely chopped. Add the pernod (optional), oil, and vinegar, and process until well combined. Chill.
*Makes 2 cups.*
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SMOKED SALMON PASTA
8 oz. (250 g) dry fettuccini
1 Tbsp. vegetable oil
2 Tbsp. butter
1 green pepper, diced
1 red pepper, diced
2 green onions, sliced in 1/2 inch (1 cm) pieces
1/2 cup (125 mL) whipping cream
12 fresh chive stems, chopped
2 tomatoes, peeled and diced
8 oz (250 g) smoked salmon, diced
salt and pepper
Cook pasta in 2 quarts (2 L) of boiling water with salt and oil until tender but still firm. In a large skillet over medium heat, melt the butter and sauté the green and red peppers and green onions. Add the cream, chives, tomatoes, and smoked salmon; season to taste with salt and pepper; stir until heated. Add drained pasta to smoked salmon and vegtables and sauté lightly; check seasonings.
Serve in a warmed deep plate and garnish with fresh tomato slices and fresh basil leaves.
*Makes 4 servings*
