Rustic elegance in
The Wickaninnish cuisine

Since opening in 1996, the kitchen has been led by some of Canada’s most talented chefs. The recipes inside this cookbook speak to the Inn’s longstanding commitment to farm-and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.

Rustic elegance in|The Wickaninnish cuisine

Since opening in 1996, the kitchen has been led by some of Canada’s most talented chefs. The recipes inside this cookbook speak to the Inn’s longstanding commitment to farm-and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.

Picture British Columbia’s west coast and thoughts of salmon won’t be far behind. Executive Chef Warren Barr’s recipe for a simple but flavourful gravlax makes the most of the bountiful and sustainable wild fish. Perfect for canapés or as part of a seafood charcuterie platter, this is one party dish you will make again and again.
 

Wickaninnish Inn SALMON GRAVLAX 
 

  • In a small non-reactive bowl, combine all the ingredients, except the salmon, and mix well.
    This is the cure.
     
  • Remove the pin bones from the salmon. Rub the cure onto both sides of the salmon,
    making sure the flesh is completely covered. (You may not use all of the cure mixture.)
    Wrap the salmon tightly in plastic wrap and store on a tray in the fridge for 6 to 8 hours. 
     
  • Rinse off the cure, then put the salmon back on the tray and leave it uncovered
    in the fridge to air-dry overnight.
     
  • Slice the salmon thinly, being sure to leave the skin behind.
    Serve with crackers, bread, cream cheese, capers, red onions, and pickles. 

 

Recipe from the book:

"The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge"

The Wickaninnish Inn is a landmark Relais & Châteaux designated resort in Tofino, British Columbia, Canada, which has been honoured as a member of both Travel + Leisure's Hall of Fame and Condé Nast Traveler's Platinum Circle. Established in 1996, The Wickaninnish Inn is still family owned and operated, and the only resort on beautiful Chesterman Beach.

Designed with the Wick's rustic elegance in mind, the book features a textured hardcover case that mimics the hand-adzed cedar posts and beams used throughout the Inn, carved with traditional First Nations tools by master carver, Henry Nolla. Along with dramatic, full-colour photography, The Wickaninnish Cookbook showcases the region that inspired the over 100 unique dishes that grace its pages.

There are dishes to take you from breakfast to dinner, and from storm watching to beach picnics. From simple pleasures done perfectly, to elaborate seafood dishes meant to impress.

 

Book by Joanne Sasvari
Appetite by Random House publishing
290 pages

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