Poached Steelhead Trout with Lemon Risotto

During the World Women's Curling Championships here in Swift Current I was sourcing a lot of local food for the opening banquet.

One of the items we picked up for the banquet was steelhead trout from Lucky Lake. Wild West Steelhead has a wonderful farm on Lake Diefenbaker. Their fish is very good. Not only is it delicious and fresh they know how to farm fish and be kind to the environment. The fish food is government approved. The eggs are neutered so the fish cannot reproduce, if by chance any escape.

I was immediately impressed by the texture of the fish. It is firm and cooks to flake easily. I think I'll be making that two and a half hour trip over bad country roads at least once a year from now on.

For the banquet the fish was cured and made into gravlax, sliced thinly and added to the starter salad.

Poaching fish is highly under-rated. Poaching is especially convenient in the summer. The fish can be cooked ahead of time and chilled to be served cold or at room temperature. Serve with a homemade mayonnaise or aioli.

I have also included a very easy slow cooker poached version.

Poached Steelhead Fillets with Pimient d’Espelette Mayonnaise

Serve this with a simple green salad dressed in a tarragon vinaigrette, and lemon risotto. Pimient d’espelette is a spice from the Basque region of France and Spain in the Pyrenees near the village of Espelette. It is more delicate than cayenne.

1/3 c. water 75 mL

1/3 c. dry white wine 75 mL

1 shallot, thinly sliced

4 fresh parsley sprigs

1 fresh thyme sprig

2 full fillets of steelhead trout, skin on

Combine 1/3 cup (75 mL) water, wine, shallot, parsley and thyme in large skillet. Place steelhead fillets skin side down in a large pan like a small roaster. Season with salt and pepper. Cover tightly and heat to just under a simmer over medium-low heat until fish is barely opaque in center, about 10 minutes. The liquid should not break into a boil. Remove from heat. Let stand, covered, 5 minutes. Transfer steelhead to a platter. Discard liquid or reserve it to use as fish stock. Cover fish with plastic wrap and chill until cold, at least 4 hours.

Serve steelhead on a platter. Garnish with slices of lemon and serve with pimiento d’espelette mayonnaise. 

Pimient d’Espelette Mayonnaise

1 large egg yolk, at room temperature 30 minutes

1/2 tsp. Dijon mustard 2 mL

1 c. olive or vegetable oil (or a combination), divided

2 tsp. sherry wine vinegar 10 mL

1 1/2 tsp. fresh lemon juice 7 mL

1 tsp. pimient d’espelette 5 mL

2 tbsp. shallots, finely chopped 30 mL

coarse sea salt and freshly ground black pepper, to taste

Whisk together yolk, mustard, and 1/4 teaspoon (1 mL) salt until combined well. Add about 1/4 cup (60 mL) oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup (125 mL) oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt, black pepper and pimient d’esplette. Chill, covered, until ready to use. This can also be made in a blender and stream the oil in slowly.

The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. Mayonnaise keeps, covered and chilled, up to 7 days.

Simple Poached Steelhead Trout

This method of poaching fish is foolproof. However, it only works for single serving portions rather than a whole side of fish.

1 c. water 250 mL

1/2 c. dry white wine 125 mL

1 yellow onion slice

1 lemon slice

1 sprig dill

1/2 tsp. salt 2 mL

slice 2 steelhead fillets into 6 - single serving portions, without using the thinner tail portions

Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt and salmon. Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.  (Adapted from The Gourmet Slow Cooker by Lynn Alley)

Lemon Risotto

2 tbsp. shallots, finely chopped 30 mL

2 tbsp. olive oil 30 mL

1 c. Arborio rice 250 mL

1/3 c. dry white wine 75 mL

2 c. chicken stock, approx. 500 mL

1 tsp. lemon zest 5 mL

juice of 1/2 lemon

1/4 c. parmesan cheese, grated 60 mL

Saute shallots in olive oil until clear. Add rice and toss until coated in oil. Add wine and cook until reduced by half. Add warm chicken stock a ladle at a time until the rice is cooked to al dente. Stir often. The rice should be cooked but still firm. Remove from heat and add parmesan cheese. Serve immediately.

Candied Steelhead Trout Salad with Romaine and Spicy Pepitas

A couple of weeks ago three of us made a trip to Wild West Steelhead trout farm. It was so interesting to see the facility and chat with Twyla, the person who sells the products. None of us could resist buying a package of candied trout.

Of course candied or gingered nuts would be wonderful but in the spirit of honouring my budget I am using seeds a lot more this year. They are crunchy and nutritious and a whole lot cheaper. A pet peeve is undressed greens. None of this drizzling vinaigrette over greens. That is okay if you are serving 400 people but in a home kitchen or fine restaurant the greens should be dressed and then laid out on the plate.

Candied Steelhead Trout Salad

1/4 cup pumpkin seeds
1/2 teaspoon of your favourite chiles, ground

2 tablespoons canola oil
1 tablespoon rice wine vinegar
1/2 teaspoon honey
juice of half an orange
sea salt & freshly ground black pepper
1 teaspoon Dijon mustard
2 cups romaine, coarsely ripped
2 tablespoons goat cheese
1/4 cup candied steelhead trout, chopped in bite sized pieces

Wash romaine and dry. Rip into large bite size pieces. Wrap in a tea towel and put in the refrigerator until ready to use.

Toss pumpkin seeds with a little olive oil and toast in a pan over medium heat. As soon as they are beginning to brown turn onto a paper towel to soak up extra oil. Sprinkle with ground chiles. Set aside.

Place ingredients 3 through 7 in a jar with a lid. Shake vigorously to mix. Toss romaine with vinaigrette in a large bowl. Arrange on your plate. Top with torn pieces of steelhead trout and chevre. Garnish with toasted pumpkin seeds. Serve.

Wollaston Lake Pickerel

I grew up a stubble jumper in southeastern Saskatchewan. My father and his brothers loved fishing. In fact my uncle Wib, short for Wilbert, and also called Doc, because he was the only dentist for a hundred mile radius was the epitome of a fisherman.

I don't know for a fact but I can imagine he was in the boat daily from ice break up to freeze up. Every day, except for those days he drove the 800 km one way trip every second week all summer long for the pure joy of fishing in the crystal clear lakes of northern Saskatchewan.

A couple of days ago I did the drive but only two hours to pick up Diefenbaker Lake steelhead trout. It is a two drive over secondary highways from Swift Current to the shore of Diefenbaker Lake near a village by the name of Lucky Lake. There must be a story in that name.

Twyla at Wild West Steelhead Trout farm welcomed us with opened arms and a hearty laugh. One can feel her passion for fish. How else could I say that? I mean raising fish, harvesting fish and selling fish is her life. And she is good at it.

In addition to her full time job at the steelhead farm she helped a group get their fishing business off the ground at Wollaston Lake. I know that lake from the numerous fishing trips of my father and uncle. It is in the pristine boreal forest of the Canadian Shield. Pickerel is the premium white fleshed catch. Sweet and mild. Begging to be bathed in butter and slowly sauteed in a cast iron pan. Twyla just happened to have a few fresh five and ten pound boxes of pickerel fillets.

Simply seasoned with sea salt and freshly ground black pepper. And that is exactly how I prepared it tonight.

Lake Diefenbaker Steelhead Trout baked on a Plank

Last week I prepared a meal for 35 people. To say I was feeling a bit of pressure is to state the obvious. Guest of honour was dee Hobsbawn-Smith. I have followed dee since we both lived in Calgary. I clipped her columns from the Calgary Herald. And I enjoyed food at her restaurant Foodsmith back in the early 1990's.

Today she lives west of Saskatoon on the family farm and I live in Swift Current, SK. Pure coincidence that we both moved back around the same time. The only difference is that dee didn't know me from a hole in the ground. Meanwhile, I am stalking her and knowing she moved to the province I didn't exactly know where.

She is an artist, an artist with words and food, and it fitted that she may have chosen Eastend. I also checked out that ranching area.

Fast forward and serendipity has brought us together. Dee is the Saskatoon convivium leader for Slow Food. After inviting her to speak in my town about Slow Food I drove to Saskatoon and volunteered at their annual Slow Food fundraiser dining experience.

I would have thought I might have been nervous and shy but dee has a gentle and kind manner about her. She makes one feel comfortable and is genuinely interested in you.

So back to the dinner for 35. On the Wednesday before her Sunday reading here in town we had only four people signed up. I considered cancelling or at least moving it to my dining room table. Within two days 35 people signed up for a locavore Slow Food style meal.

This steelhead is one of the dishes I made for that dinner. Lucky me, my Community Supported Foraging box had just arrived from northern Saskatchewan and I had some splendid wild foraged ingredients.

Planked Steelhead Trout

spruce tips
camelina oil
baby rhubarb
sea salt
spruce tip syrup
cedar or alder plank
side of steelhead trout, skin on

Make a simple syrup by boiling one cup of water with one cup of sugar. Add 1/4 cup of spruce tips and continue to simmer until the syrup thickens. Cool and strain.

Finely chop a tablespoon of young spruce tips. Finely chop red baby rhubarb. Add both to the syrup.

Preheat plank in a 475 F oven until you can smell the wood. Rub with oil. Lay a side of trout on the hot board, skin side down. Rub the fish with oil and the syrup mixture. Place in the hot oven and bake for about ten minutes, or done.

Oven Baked Salmon with Black Bean Salad

Healthy food is often not satisfying. It leaves one feeling the need to snack. I am trying to make meals that overcome this. My meal tonight left me satiated. It wasn't a large meal but hearty.

Generously season half a salmon with sea salt and freshly ground black pepper. Drizzle with olive oi and place in a preheated 425 F oven. Bake until done.

Meanwhile mix up the black bean salad.

Black Bean Salad

2 c. cooked black beans
1 c. finely chopped pineapple
1 c. coarsely chopped tomato
1 bunch green onions, chopped
olive oil
tarragon wine vinegar
sea salt

Mix first four ingredients. Drizzle with olive oil and vinegar. Season with salt. Serve.

Northern Pike Fish Cakes

When I was growing up on the prairies northern pike was irreverently called jackfish. It was not the fish anyone wanted to catch and often they were thrown back. This fish grows to large sizes and if a trophy is your goal then this was the one to snag. They live in shallower waters and swampy areas which some say is reflected in the flavour.

But it seems that times are changing and they are now considered more favourably.

The picture above shows a dollop of roe atop the fish cake.

During the Christmas season one of my nephews enjoyed a bit of ice fishing during his university break. He generously shared two nice sized northern pikes with me. He left them whole, still in their slime, and tripled bagged them. Almost two months later these fish were as fresh as the day they were caught. I have never frozen them using that method but it was very effective.

Filleting was also just like fresh. This is a very bony fish. To fillet it without getting bones results in wasting a lot of the flesh.

As I filleted the first fish I found it was full of roe. What a bonus. I like little treasures like this to push my culinary comfort level. Second fish was also full of roe. Double bonus. My first and only thought was to brine them and use raw.

I had never thought to flour and fry the sac in butter. Turns out two of my respondents on Facebook suggested that. One was my aunt whose husband, Doc, was a legendary fisherman. She preferred them floured and fried in butter to the fillet itself.

I used a recipe from Hunter Angler Gardener Cook to attempt a brine cure of the roe. My experimentation was a good learning experience. The sac enclosing the roe is much stronger than I expected. The roe are tightly attached and there are quite a few lost while trying to remove the membrane. It doesn't take very long to cure them in the brine. Shelf life is short, only a week. Pike roe are very tiny and don't have the dramatic effect of a larger roe and have very little flavour. I will try the pan fried method next time.

Northern Pike Fish Cakes

2 lbs. cooked, flaked fish

1/2 c. mayonnaise
2 eggs
1 tbsp. Dijon mustard
2 tbsp. lemon juice
salt
pepper
1/2 tsp. dried chile flakes
2 1/2 c. mashed potatoes
1 c. cooked wild rice
1/2 c. finely diced onion
cornmeal
butter, oil or your favourite fat for frying

Combine the fish, ptatoes and wild rice in a large bowl. Mix the remainder of the ingredients in another bowl. Add the sauce to the fish mixture and mix with hands until well combined.

Form into patties. Roll in cornmeal. At this point the patties can be placed on a baking sheet and frozen. Package in a freezer bag and use as needed. Fry in hot oil until the outside is crispy and the inside is hot. Serve with a green salad and an herbed aioli.

Easy Salads for Nutritious Meals

Salads are not only for warm weather. Even green salads.

My simple dinner this evening is crisp iceberg lettuce and tomatoes. Drizzle with tarragon vinegar and olive oil. Add a dash of sea salt and freshly ground black pepper. Butter fry fish, cod in my case. OceanWise cod. Seasoned simply with same sea salt and freshly ground black pepper. After topping greens with sauteed cod drizzle with the brown butter from the pan.

Guilt-free dinners are nice once in awhile.

Smoked Salmon Spread Appetizer with Cucumber Saketini Cocktail

Another January and another Christmas. My Christmas was very quiet, just the way I like it. In fact my New Year's Eve was also a quiet one. When this month's Cooking Light Supper Club theme was tapas it was perfect for my quiet evening at home. Both of my recipes are adapted from Cooking Light. I am intrigued by all these choices. All right up my alley!

Check out the rest of our menu. Pass your curser each recipe over and you will find the link.

Jerry at A Life Lived   Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce with a Satsuma Vodka-tini

Valerie at More Than Burnt Toast has made these amazing Kibbeh Meatballs with Spiced Yogurt Sauce paired with a Pomegranate Gin Sling

Shelby at Grumpy's Honeybunch made this yummy Roasted Tomato Soup Shooters and serving with sauvignon blanc.

Sandi at Whistlestop Cafe shares a sweet with Gingered Crème Brulée. This sounds absolutely delicious. I can see enjoying an ice wine or sauternes with this.

Smoked Salmon Spread

1 lb. cold or hot smoked salmon, divided

3/4 c. reduced-fat sour cream

1 tsp. finely grated lemon rind

1 tbsp. fresh lemon juice

1/4 tsp. ground cardamom

1/4 tsp. freshly ground black pepper

1/4 c. chopped fresh chives

Chopped fresh chives (optional) 

Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Cucumber Saketini

3 oz. gin

1/2 oz. sake

5 thin slices of cucumber 

3 fresh basil leaves, plus sprig for garnish 
 

In a shaker with ice, mix together the gin and sake. Strain into a martini glass and garnish with the cucumber. Add the basil to the shaker before straining. Garnish with a small basil sprig, if desired. Makes 1 serving.

Oven Roasted Rainbow Trout

There is something about whole fish that impresses dinner guests. Usually I like to grill over wood charcoal but sometimes, in the winter, I want to stay cozy in my kitchen.

Any whole fish can be used. Arctic char or salmon work well. Quickly grilling the orange slices in a dry hot pan before garnishing adds more interest to their appearance and caramelizes the sugars for a more complex flavour.

I make my wild rice pilaf with mostly wild rice and some white basmati rice. In a cast iron pan saute finely chopped shallots, wild mushrooms, dried cranberries and pumpkin seeds before adding the rices. Lay the fish over and serve right in the cast iron pan.

This would be great on Christmas Eve for the feast of the seven fishes.

Roasted Rainbow Trout with Orange and Thyme

1 2-lb. whole rainbow trout, scaled, gutted, and cleaned

Kosher salt and freshly ground black pepper, to taste

3 sprigs thyme

2 sprigs flat-leaf parsley

1/2 orange, sliced into thin rounds

1/4 c. extra-virgin olive oil

2 tbsp. fresh orange juice

Heat oven to 450 F. Season the trout cavity with salt and pepper, and stuff it with thyme, parsley and orange slices. Using kitchen twine, tie the trout crosswise spacing two inches apart. Rub trout with one tablespoon of oil, and then transfer it to an aluminum foil lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.

Meanwhile, whisk the remaining oil with the juice in a small bowl and season with salt and pepper. Remove twine from the trout and garnish with more orange slices. Drizzle with sauce before serving.

Poached Cod with Pernod Saffron Broth

This picture perfect dish was my lunch today. I must confess that I am not the chef. Friends Meredith and Gary invited me to their Sooke acreage for lunch. The drive from Victoria is intoxicating as it winds through rocky mixed coniferous and deciduous forests and eventually exposing peek-a-boo views of harbours and inlets along the Strait of Juan de Fuca.

I always feel recharged when I visit. Their quaint home lies in a cozy clearing surrounded by forest and gardens providing complete privacy.  The Sooke River is the back boundary of their plot. Water is a calming feature and a reminder of life, Mother Nature and the seasons. Growing up on the farm one of my favourite summer vacation diversions was to bicycle to the creek about three miles down the road. By the end of harvest it was barely a trickle in contrast to the overflowing banks in spring.

I am envious of the bay tree and fresh plucked leaves anytime they are called for. Meredith and Gary have lived here for a very long time and together have created this respite from the world. Meredith asked for a bay leaf and Gary came back from the garden with fresh thyme. I was perplexed. After pulling the leaves from the stems and adding them to the poaching liquid Meredith added bay leaves. I pondered this throughout the leisurely meal and after until I realized that after many years of marriage, raising a family and lovingly maintaining their home, perhaps they sometimes work together as one. Obviously Gary knew she had bay leaves already but no thyme so, of course he picked thyme. Either that or I completely missed something.

Meredith carefully followed the recipe from the folded magazine and checked from time to time when I would have thrown it all together. The result was perfection. I had to find this recipe and save it. Although the fresh fish and seafood are not always available where I live I think that frozen cod would be acceptable. The clams not so much so but the dish would still be lovely even without clams.

An added bonus for me was to be able to take pictures with a fully set table. I rarely have that opportunity. It makes for an interesting photograph and allows for different shooting angles with background interest.

As an aside, if you are dreaming of visiting Vancouver Island this is a beautiful spot to spend a week. Gary and Meredith have a private totally equipped cottage on their property that they rent out. So if you would be romanced by a quaint cottage in the woods backing onto a river within a five minute drive to the beaches on the Strait of Juan de Fuca and 40 minutes to the city, make a note of this.

Poached Cod with Pernod Saffron Broth       adapted from Fine Cooking

4 5-oz. cod fillets (preferably 1 inch thick) 

Kosher salt and freshly ground black pepper  

3 tbsp. extra-virgin olive oil 

1 small fennel bulb (about 3/4 lb.), trimmed (leave core intact) and cut into 1/2-inch wedges, plus 1 tbsp. chopped fronds  

2 large cloves garlic, finely chopped 

1 medium-large shallot, chopped  

2 8-oz. bottles clam juice 

8 oz. small baby red or fingerling potatoes, scrubbed and sliced into 1/8-inch-thick coins, ends discarded (about 6 potatoes)  

1 large tomato, cut into small dice (12 oz., about 1-1/2 cups) 

2 tbsp. anisette liqueur, such as Pernod or Sambuca  

1 bay leaf 

1 large sprig fresh thyme  

1/4 tsp. roughly chopped or coarsely ground fennel seed 

A generous pinch of saffron, crumbled (about 25 threads)  

12 littleneck clams, scrubbed 

1-1/2 tbsp. chopped fresh flat-leaf parsley leaves

 

Position a rack in the center of the oven and heat the oven to 325 F. Season the cod with salt and pepper. Let it sit at room temperature while you prepare the braising mixture.

Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the fennel, sprinkle with a pinch of salt and pepper and brown on both sides, about 5 minutes total. Remove the pan from the heat and transfer the fennel to a plate. Put the pan over low heat and add the garlic, shallot, 1/2 tsp. salt, and 1/4 teaspoon pepper. Cook, stirring, until just softened, 1 to 2 minutes.

Add the clam juice, potatoes, tomato, liqueur, bay leaf, thyme, fennel seed, and saffron to the skillet. Raise the heat to medium and bring to a simmer. Simmer for 3 minutes to start the potatoes cooking. Nestle the cod pieces and clams into the sauce, piling the fennel on top of the fish and making sure all of the potatoes are submerged. Tightly cover the pan with a lid or aluminum foil and poach in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the cod to 4 shallow bowls. Bring the braising liquid, clams, and vegetables to a brisk simmer on top of the stove, cover the pan, and cook until the clams are opened and the vegetables are tender, 3 to 6 minutes more. Divide the opened clams (discard any unopened ones) and vegetables among the bowls. Add the fennel fronds and parsley to the braising liquid in the pan. Bring to a simmer and pour over the fish and vegetables.

Crusty garlic bread served alongside is perfect for soaking up the flavorful sauce.

Baked Potato with Smoked Salmon Sour Cream

Baked potatoes are generally reserved for the hot days of summer, not these icy winter days. But I have found a way to bring the simple baked potato into the season. This smoked salmon cream cheese baked potato can be lunch, brunch or dinner. I would ever consider it for breakfast. So simple and tasty.

Oven bake foil wrapped potatoes and served with a healthy spoonful of this sour cream mixture.

Smoked Salmon with Sour Cream

1 pound hot-smoked boneless salmon, divided

3/4 cup sour cream

1 teaspoon finely grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh chives

Place half of salmon, sour cream, rind, juice and pepper in a food processor. Process until smooth. Transfer mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Salmon Potato Pie

Last year I visited Osoyoos in British Columbia for the Slow Food Canada conference. Osoyoos is on the southern end of Okanagan Lake and just minutes from the U. S. border. It is also at the northern tip of the Sonoran Desert. Mental images of desert are a reality when you visit in the summer. The temperatures are high and rainfall low. The lake is rimmed with mountains and benches. I cannot imagine a more beautiful setting for vineyards and orchards.

It was at this conference that I learned about the Okanagan sockeye. Over the past century hydropower dams have been built downstream making it impossible for the salmon to return to the Lake. It has been so long since there have been salmon in the lake that someone like myself, not a local, didn't even realize they ever were there. Now a joint US/Canada effort of building fish ladders have allowed the salmon to come upstream and spawn. The levels of salmon in the lake now allow for sport and commercial fishing. You can read all about the return of the sockeye salmon in Canadian Geographic here.

I bought a can of this salmon to bring home. I have been saving it for a special occasion but I think I am a food hoarder. Today I am making it as a treat for myself.

As a child on the farm in Saskatchewan we always had hired hands. My father particularly liked the hardworking young men from a neighbouring farm. They had a large family and easily could allow one to work outside the home and they were good workers. We always had fish on Friday. Although we were not Catholic, they were and we made the meal to respect their beliefs. Tinned salmon made more than one appearance on our prairie dinner-time table.

Apparently this tradition of tinned salmon was also popular in New Brunswick. Browsing through the cookbook A Collage of Canadian Cooking, I found this recipe. Here is my traditional meatless Friday meal using my Okanagan sockeye salmon with a recipe from New Brunswick.

Pate aux Patates et au Saumon   (Salmon Potato Pie)

pastry for double pie shell
3 cups mashed potatoes (mashed with milk)  750 mL
1 can (419 g) salmon, drained and flaked
2 tablespoons butter                                          30 mL
2 tablespoons chopped onion                            30 mL
1 tablespoon each celery & carrot, chopped     15 mL
1/2 teaspoon Chesapeake Bay Style seasoning    2 mL
salt and pepper
milk to brush the crust

Line 9-inch pie plate with pastry.

Fold potatoes and flaked salmon together lightly.

Melt butter in small saucepan. Add onion and saute until tender, but not brown. Fold into potato-salmon mixture. Season with savory, salt and pepper.

Fill pastry-lined pie plate with potato mixture. Place top pastry over filling. Seal and crimp edges. Cut slashes in top.

Bake in preheated 425F oven 40-45 minutes until crust is golden.

This is my entry this month for The Canadian Food Experience. Click on this link after the 15th and you will see all the entries from across this grand country of ours.

Steelhead Trout Tart with Einkorn Crust

Please note update to the recipe below.

I have quite a stash of organic whole grain flours. During the summer market there is no time for experimentation. What better for a cold winter day than cooking something new. At the moment I am working with my einkorn flour.

Einkorn is an ancient variety of wheat. It is an original. It has not been hybridized. The gluten level is low. The flavour is nutty and rich.

The Healthy Home Economist summarizes beautifully

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

"Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass.

While extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.

As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten."

Steelhead Trout Tart with a Savory Einkorn Herbed Crust

In this recipe I have used my housemade steelhead trout gravlax. A purchased smoked salmon would work equally well.

 

For the Crust:

• 1 1/2 cups  einkorn flour
• 1/2 tsp. sea salt
• 2 tbsp. fresh green onions, finely chopped
• 1/2 tsp. dried thyme
• 6 tbsp. unsalted butter, plus more to grease pan
• 4 tbsp. ice water, plus more if necessary

For the Filling:

• 1 tbsp. extra-virgin olive oil
• 1 medium leek, pale green and white parts only, rinsed and thinly-sliced
• 1 clove garlic, minced
• 1 c. whole milk
• 3 large eggs
• 3 tbsp. capers, rinsed
• sea salt, to taste
• few grinds freshly-ground black pepper
• oz.4  steelhead trout gravlax, pulled apart into small pieces

1. Butter a 10 inch tart pan with a removable bottom.

   

   A few years ago I was visiting a friend in Atlanta. Upon opening her refrigerator I saw butter wrappers had been saved. This reminds me of my growing up. Now I save my butter wrappers to grease pans.

2.  Preheat the oven to 375° F.
3.  Add the flour, salt, green onions and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
   
   
   
   
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.

   

   Roll as thinly as possible. This makes a very crispy pastry. I prefer to use parchment paper than flour on the counter top. The pastry is not so dry.

5.  Roll the dough between two sheets of parchment to 1/4 inch thick. Roll out into a 12-inch circle and fit gently into the pan. Let rest for 15 minutes. Trim away any excess and save the pastry to make crackers. There is no need to dock this pastry. It does not puff up and the holes only allow for leakage of the filling. There is some shrinkage upon baking.
6. RECIPE UPDATE: Because there is shrinkage during baking I have decided it would be better to not trim the pastry. Simply fold it back and trim with scissors and leave it at least 1 inch long all around. It can be trimmed after baking if necessary.
   

   

   Carefully press the pastry into the pan.

   
   

   

   Use the rolling pin to trim the pastry.

7.  Place pan on a small baking sheet. Bake until golden brown, 25 minutes. Set aside while you prepare the filling.
   
8.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
   
9. In a medium bowl, whisk together the milk, eggs, capers, salt and pepper.
   
   
10. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
11. Set oven at 350F and bake for 25-30 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.

Roll excess dough very thinly, cut into crackers, dock and top with fleur de sel. Bake 7-9 minutes.