This recipe comes to us from Chef Shaun Edmonstone of Bruce Wine Bar in Thornbury, Ontario. He served is up at the Feast On Picnic in 2017 and we’ve been dreaming about it ever since.
Bruce Wine Bar has been Feast On Certified since 2014. Bruce is far from your average wine bar, and the Kitchen at Bruce is far from your average kitchen. Marrying a love of wine and a passion for food and sound spaces proves a winning combination for Jennifer and Steven Vipond. What started out as a small plates wine bar has now grown into a one-of-a-kind, 2-level wining and dining experience, and with Chef Shaun Edmonstone at the helm, that experience is not to be missed.
Whitefish and Navy Bean Salad
- 12 OZ SMOKED ONTARIO LAKE WHITEFISH FILET (or other smoked lakefish)
- 1 CUP COOKED ONTARIO NAVY BEANS
- 1 TBSP ONTARIO CHIVES, CHOPPED FINELY
- 1 TBSP ONTARIO SHALLOTS, CHOPPED
- ½ CUP PRISTINE GOURMET COLD-PRESSED CANOLA OIL
- ½ CUP ONTARIO APPLE CIDER VINEGAR
- 2 TBSP ONTARIO HONEY
- HALF A LEMON
- SALT AND PEPPER TO TASTE
In a blender, combine canola oil, apple cider vinegar, and honey. Blend until emulsified. Add in finely chopped shallots. Season with salt and pepper to taste. Set aside.
In a medium bowl, mix cooked white navy beans with half of the chives and vinaigrette to taste. Pile onto serving platter.
Using your hands, gently rip large-sized chunks of hot smoked whitefish from filet and arrange on top of bean mixture. Squeeze lemon over fish. Garnish with left over chives and serve family-style at room temperature.
