Okanagan potted salmon with spring pea puree and crème fraîche

From the Watermark Beach Resort in Osoyoos

Executive Chef Adair Scott

Makes approximately 4 servings (as long as jars are the same size)

Ingredients required:

For the Salmon:
4 shallots, minced
6 stalks of celery, minced
1lb unsalted butter
1 tsp fennel seeds
1 tsp dill seeds
1 tsp coriander seeds
1 tsp whole mustard seeds
2 whole cloves
½ tsp chili flakes
¼ cup Pinot Gris
4 cans of Okanagan Select Sockeye Salmon

1. Toast all spices and grind fine

2. Sweat shallots and celery in butter until soft (no colour)

3. Add spices to the butter

4. Add wine to the butter

5. In a large bowl, pour warm butter mixture over the salmon and mix together well

6. Portion into dishes and pack gently

7. Set in the refrigerator

For the Spring Pea Puree:
2 cups fresh peas
1 cup heavy cream (36%)
1 sheet gelatin
Salt and pepper to taste

1. Bring a small pot of water to a boil, add 1 tbsp of salt to water

2. Add peas to boiling water and cook for two minutes

3. Strain peas and cool under cold water

4. Place peas and cream into a blender and blend until smooth

5. Strain puree through a fine strainer, pushing through with the back of a small ladle or spoon

6. Bloom one sheet of gelatin in cold water until soft, take out of water and squeeze out any access water

7. In a small pot, warm the pea puree, then add gelatin and stir until completely dissolved

8. Pour the pea puree over prepared salmon and let cool in the refrigerator

For the Crème Fraîche:
1 cup heavy cream (36%)
Zest and juice from one lemon

1. Add the zest and juice from one lemon into the cream and stir it together

2. Cover and let sit out over night at room temperature

To Finish the Dish: When serving Potted Salmon, pull out of the fridge well ahead of time and serve at room temperature.