Here is an old and adored recipe of mine that came about in the early 1990’s with a restaurant called Toody-Nigh Grill and Catering. I've used this recipe in many functions and have brought it out when working with Indigenous youth who want to learn catering.
Smoked Salmon on Bannock
- Baked bannock (use your favourite recipe)
- 1 lb. Smoked salmon chunks
- ¼ cup (50ml.) cream cheese
- ½ tsp. (2ml.) lemon juice
- Dash Worcestershire sauce
- Salt and pepper to taste
- Lemon slices and fresh parsley for garnish
- Cut bannock into ¼ inch (5mm.) slices
- In a food processor blend salmon, cream cheese, lemon juice, Worcestershire
- Add salt and pepper, and continue blending until smooth
- Using a piping bag, pipe salmon mousse onto bannock slices
- Garnish with lemon and parsley
Andrew George is an acclaimed chef dedicated to promoting healthy Indigenous food and its presence in mainstream cuisine. He has been a chef in top restaurants and resorts across the country and has mentored youth in many kitchens; most notably, at the 2010 Vancouver Olympic Games. Andrew is the co-author of "A Feast for All Seasons: Traditional Native People's Cuisine and Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine".