Canada’s 150th birthday is a time to celebrate all things Canadian. Being Canadian brings on thoughts of salmon swimming upstream to spawn, peameal bacon sizzling in a pan, beavertails on Ottawa’s Rideau Canal, and tapping maple trees for fresh syrup when the cold winter starts to break.
Sifto is celebrating its 150th anniversary along with Canada’s milestone birthday. Sifto commissioned leading Canadian gastro chef Mike Shedden to create a perfect Canadian dish of salt-cured maple Canadian Atlantic salmon. This dish is best served cold on top of a dill crème fraiche with fried capers on French bread.
Sesquicentennial Salt Cured Maple Salmon
Serves: 25 1-oz slices
• 1 kg Atlantic salmon, skin on
• 1 kg Sifto table salt
• 1/2 kg granulated sugar
• 2 oranges, zested
• 250 g cracked and roasted black pepper
• 1/4 cup smoked paprika
• 3/4 cup real maple syrup
1. Mix all dry ingredients together in a mixing bowl until completely combined.
2. Coat salmon in cure, and reserve 40 per cent of mixture.
3. Lay salmon skin side down on a baking sheet with half of remaining cure underneath.
4. Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.
5. Wrap tightly in cellophane and leave in refrigerator for three days.
6. Flip salmon once every 24 hours for best results.
7. Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.