Nova Scotia Local Recipes

OYSTERS

……………………………………………………………

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.*

……………………………………………………………………….

 

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.*

…………………………………………………………………………

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

………………………………………………………………………….

 

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.*

…………………………………………………………………..

 

 

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.*

…………………………………………………………………………………………..

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.*

………………………………………………………………………..

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*

Keep up to date on the latest news and events