Smoked Sock­eye Salmon and Side-Stripe Shrimp with But­ter­milk Panna Cotta, Wild Rice and Mus­tard

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

When Canada grows up and de­vel­ops a dis­tinct culi­nary iden­tity, it will be our “in­gre­di­ents that de­fine us,” says James Walt, ex­ec­u­tive chef at Araxi. “We don’t have long tra­di­tions, but there are cer­tain things we grow that are the best in the world.”

What sort of in­gre­di­ents? Well, when Walt served as ex­ec­u­tive chef to the Cana­dian Em­bassy in Rome (in 2004), he al­ways kept his kitchen stocked with many of those show­cased in this light, highly tex­tured seafood feast: Smoked sock­eye and side-stripe shrimp (“Our su­per-cold wa­ters on the West Coast makes them such high qual­ity”); cooked and puffed wild rice (“I don’t know of any other coun­try in the world that grows it”); mus­tard in an ap­ple gel and maple vinai­grette (Canada is the world’s largest pro­ducer of mus­tard seed); and a de­li­ciously creamy, tangy but­ter­milk panna cotta.

Pair it with: Harper’s Trail Ries­ling Vi­brant and su­per-fresh, with notes of ap­ple.

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