ARAXI RESTAURANT & OYSTER BAR

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

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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