Variations on Cooking

6 to 8 oz. wild smoked salmon, about 12 slices 2 tablespoons of toasted sesame seeds Filling 8 oz. block of sheep cream cheese Handful of fresh chives, finely chopped Handful of fresh dill, finely chopped and stems removed 1 lime, juiced and zested 1 avocado, peeled and chopped Pinch of cayenne pepper Directions Place cream cheese an avocado in a bowl, using a fork blend together, leaving chunks of avocado. Now add the balance of the ingredients of the filling, mix to combine

I had come across the recipe about 18 months ago when I was looking into making my own salmon burgers. We used to get the Trident ones but we found them getting a bit too salty and they just did not taste as good for one we first started buying them. So, I was on the hunt for recipes to make my own. I had come across one with an Avocado Salsa topping and thought why not add the avocado directly into the burger. After a few tries I worked out the recipe – I hope you enjoy

Ingredients 1 cup Dashi* 1/2 cup Sake 1/4 cup Mirin 1/4 cup soy sauce 1 inch of fresh ginger, peeled and grated 1 tablespoon of raw sugar 4 5oz Silver Salmon fillets Directions In a small saucepan place all the ingredients with the exception of salmon. Bring to a boil and reduce, simmer for 5 minutes Place salmon in a large skillet over medium-low heat. Now pour the sauce over top. Gentle cook fish, spoon hot sauce over fish throughout cooking. Cook for 8 to 10 minutes unt

Ingredients 3/4 lb of fresh halibut 3/4 lb of fresh wild salmon 3/4 lb of fresh wild tuna 1/2 lb of fresh bay scallops 1 red onion quartered and thinly sliced 3/4 cup of thinly sliced and seeded cucumber 1/2 cup of diced avocado 1/2 cup seeded and diced tomatoes 1/4 cup of chopped cilantro, stems removed 2 jalapeno, seeded and minced 1/4 cup of fresh lime juice, zest the limes prior to juicing 2 tablespoons of fresh grapefruit juice, pink or red of course 1 teaspoon of pineap

You can do almost anything in a 'Deviled Egg" format. My Wasabi Deviled Eggs are one of my favorite Hors D'oeuvre and a recipe I usually do not share, but this one I recreated after trying them at a Cafe in Montreal. They used a cream cheese base, I thought it a bit sweet so cut it with olive oil mayo. Ingredients 12 hard-boiled eggs, shelled, cut in half and yolks saved. This the one time I do not use farm-fresh, it is better with supermarket eggs, they peel easier when the