Taste Tested: Bruce Wine Bar’s Smoked Lake Fish + Navy Bean Salad

Happy Local Food Week Everyone! To celebrate, we�re sharing recipes from last week�s Feast On Picnic In The Square. Up next: smoked Ontario lakefish with a tangy bean salad (hello picnic weather!) from Bruce Wine Bar in Thornbury.

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2017-06-01 12.42.03 1

Smoked Lakefish & Ontario Navy Bean Salad
Serves 4
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Ingredients
  1. 12 OZ SMOKED ONTARIO LAKE WHITEFISH FILET
  2. 1 CUP COOKED ONTARIO NAVY BEANS
  3. 1 TBSP ONTARIO CHIVES, CHOPPED FINELY
  4. 1 TBSP ONTARIO SHALLOTS, CHOPPED
  5. ½ CUP PRISTINE GOURMET COLD-PRESSED CANOLA OIL
  6. ½ CUP ONTARIO APPLE CIDER VINEGAR
  7. 2 TBSP ONTARIO HONEY
  8. HALF A LEMON
  9. SALT AND PEPPER TO TASTE
Instructions
  1. 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.
  2. In a medium bowl, mix cooked white navy beans with half of the chives and vinaigrette to taste. Pile onto serving platter.
  3. 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.
Adapted from Bruce Wine Bar
Adapted from Bruce Wine Bar
Culinary Tourism Alliance https://ontarioculinary.com/
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