| 1. Smoked Arctic Char Pâté on Crispy Things
Place 4 oz. Cunningham's smoked char or trout, finely chopped,
into a small bowl with 8 oz. spreadable cream cheese, 1 t.
prepared horseradish and 1 T. capers, drained and minced.
Mix together well. Transfer to a ramekin and top with 1 T.
chives or dill, minced. Serve spread on toasted baguette and
rye bread slices, olive oil potato chips (thick enough to
hold up) and Flats (Calgary-made by Pure Indulgent Foods)
or Leslie Stowe Raincoast Crisps. Serves 4.
2. Smoked Arctic Char and Lemon Pasta
Cook 1 lb. chunky pasta, such as penne, orecchiette, macaroni
or bow ties, until al dente. Drain, return to saucepan and
keep warm. In a small bowl, whisk together the zest of 1 large
lemon, 1/4 c. lemon juice, 4 t. extra virgin olive oil and
salt and pepper to taste. Toss the lemon mixture with the
pasta until thoroughly combined. Add 1 bunch basil leaves,
coarsely torn, and 8 oz. Cunningham's smoked char or trout,
sliced, and toss again, gently, just to combine. Spoon into
bowls to serve, and top with grated parmesan cheese. Serves
4.
3. Smoked Trout and Fennel Salad
Trim the fronds from 2 fennel bulbs and slice them very thin
on a mandoline or with a very sharp knife. In a large bowl,
whisk together 2 t. Dijon mustard, 1 t. sugar, 1/4 c. olive
oil and 2 T. lemon juice. Add the sliced fennel, 8 oz. Cunningham's
smoked trout or char, sliced, 3 T. chives, snipped, and 1
T. dill or fennel fronds, chopped, if you like. Season with
salt and pepper and toss gently. Serve on top of salad greens
or arugula or a mixture of both. Serves 4.
4. Smoked Trout, Lemon and Crème Fraîche
Sarnies
- Adapted from Jamie
Oliver's Jamie's Dinners.
All you need is thinly sliced whole wheat or rye bread and
Cunningham's smoked trout or char. To make this perfect sarnie,
butter the bread, then squeeze lemon juice into crème
fraîche and add salt and freshly ground black pepper.
Place a layer of trout on the bread, smear it with the lemony
crème fraîche, then place another layer of sliced
trout over top and cap with another piece of bread. For an
extra twang, you can sprinkle the trout with very finely grated
lemon zest. The crème fraîche really finishes
it off and it explodes in your mouth. Lovely.
5. Smoked Arctic Char for Brunch
Preheat oven to 350 F. Slice half a basket of grape tomatoes
in half, lay them in a pie tin, drizzle them with olive oil,
sprinkle with salt and bake in the oven 10 minutes. Turn the
heat off and leave the tomatoes in the oven until it cools
down a bit and the tomatoes are shriveled. Remove. Put 4 large
eggs into a saucepan of cold water, Bring to a boil and boil
the eggs 5 minutes for soft-boiled eggs. Remove from the water.
Layer 4 slices of toast with warm tomato halves, fresh arugula
leaves and slices of Cunningham's smoked Arctic char or trout.
Break the softboiled eggs overtop, salt and pepper to taste,
and serve immediately. Serves 4.
6. Smoked Trout Aram Sandwiches
Perfect for kid or adult lunch boxes or
for pass-around appetizers.
Lay out fresh, pliable pita rounds, large or small,
smear them all over with cream cheese, then layer with butter
lettuce, arugula leaves, or other greens, slivers of English
cucumber, slivers of red onion, chopped capers and thin slices
of Cunningham's smoked trout or char. Roll the pitas jelly-roll-style,
wrap tightly in plastic wrap and refrigerate for several hours
or overnight. For the lunchbox, slice the sandwich rolls in
half on the diagonal; for appetizers, cut the aram rolls into
1l2-inch slices on the diagonal. These pretty, tasty pinwheels
of colour will delight your guests.
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