LCBO Food & Drink Travel 2026

Passport to Flavour from page 64

2. In another small bowl, place sugar, Dijon and remaining 4 tsp (20 mL) vinegar. Whisk until sugar is dissolved then slowly whisk in oil until emulsified. Whisk in thyme and set aside. 3. If fennel has a tough or damaged outer layer, remove and save for stock or discard. Cut bulb in half through core. Thinly slice crosswise on mandoline. Save cores for stock or discard. Place sliced fennel in a large mixing bowl. 4. Cut away opposite two sides of apple without going through core. Cut remaining two sides away from each core—you will be left with rectangular core. Discard core. Thinly slice apple on mandoline. Add to bowl with fennel along with parsley, salt and pepper. Pour dressing and shallots overtop and mix. Cover and refrigerate up to 4 hours. 5. For the sandwiches, mix grainy mustard and mayo in a small bowl until evenly combined. Set aside. Split buns and place, cut sides up, on a foil-lined heavy-duty baking sheet. 6. Remove bacon from package and place in a single layer on a paper towel–lined baking sheet—there should be 10 slices. Blot excess moisture with more paper towel. 7. Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-high heat. When hot, add half of bacon and cook until lightly browned in spots, 11/2 to 2 minutes per side. Stack on plate and repeat with remaining oil and bacon. 8. Set oven rack 4 inches (10 cm) from broiler and preheat broiler on high. Broil buns, watching carefully, until golden brown, 45 to 60 seconds. 9. Smear buns with mustard-mayo mixture, saving rest for another use. Divide bacon among bottom buns. Top generously with slaw, saving any leftovers for another use. (Slaw will keep, covered and refrigerated, for up to 2 days.) Top with other bun halves and serve immediately.

DANISH FISH CAKES WITH REMOULADE BY MICHELLE LUCAS LARVING A quintessential Danish dish, fiskefrikadeller can be found anywhere from bustling markets in Copenhagen to quaint fishmongers and smokehouses that dot the coastline. When making at home, if you’re finding the cakes still sticky once shaped, a small offset spatula can easily release them before frying. To keep the mix as firm as possible, make sure to use fresh fish, as frozen can be waterlogged. REMOULADE 3/4 cup (175 mL) mayonnaise 1/4 cup (60 mL) plain 3.5% yogurt 3 tbsp (45 mL) finely chopped piccalilli, such as Branston 1 tbsp (15 mL) finely chopped capers 1 tbsp (15 mL) finely chopped cornichons 1/2 tsp (2 mL) strained fresh lemon juice 1/4 tsp (1 mL) sugar 1/4 tsp (1 mL) curry powder 1/4 tsp (1 mL) turmeric FISH CAKES 11/2 lbs (680 g) fresh skinless whitefish fillets, such as cod or haddock, patted dry, roughly cubed 1 tsp (5 mL) salt 1/2 cup (125 mL) heavy cream 3 tbsp (45 mL) potato starch 1 tbsp (15 mL) finely chopped fresh dill 1 large egg, beaten 1 egg yolk Freshly ground pepper to taste 1/2 cup (125 mL) canola oil Flaky sea salt and lemon wedges to serve 1. For the remoulade, whisk all ingredients in a medium-size bowl until fully combined. Transfer to a serving bowl. Cover and refrigerate while preparing fish cakes. 2. For the fish cakes, place fish in a food processor. Evenly sprinkle with salt. Pulse until fish is finely chopped and clings together. Transfer mixture to a large bowl. Add cream, potato starch, dill, egg and yolk. Season with pepper. Stir well until mixture is smooth and uniform—it will be sticky. Cover and refrigerate for 20 minutes. 3. Working with roughly 2 tbsp (30 mL) of fish mixture at a time, roll into balls. Gently press tops to flatten into thick patties. Transfer to two dinner plates.

BACK BACON SANDWICH WITH FENNEL-APPLE SLAW

Made famous by Carousel Bakery, the back bacon sandwich is one of Toronto’s most iconic dishes. The original is a generous stack of peameal bacon on a kaiser with your choice of mustard. This version balances the salty meat with crunchy, tangy slaw and opts for a softer bun and a more modest portion of bacon (though our food stylist is clearly on Team Big Stack). Feel free to increase the amount of bacon in the recipe to your preference. Peameal bacon is brined pork loin rolled in cornmeal—Lou’s Kitchen is an excellent local brand. FENNEL-APPLE SLAW 1/2 medium-size shallot, thinly sliced 2 tbsp (30 mL) apple cider vinegar, divided 1 tsp (5 mL) sugar 1 tsp (5 mL) Dijon mustard 11/2 tbsp (22 mL) canola or sunflower oil 1/2 tsp (2 mL) chopped thyme 1 fennel bulb, trimmed 1 large Granny Smith apple 2 tbsp (30 mL) chopped flat-leaf parsley Salt and freshly ground pepper to taste SANDWICHES 1/4 cup (60 mL) grainy mustard 1/4 cup (60 mL) mayonnaise 4 hamburger buns, not too big 1 lb (455 g) sliced peameal bacon, divided 2 tbsp (30 mL) canola oil, divided 1. For the slaw, place shallot and 1/2 tbsp (7 mL) vinegar in a small bowl. Mix, cover and let stand while you prepare rest of slaw.

Serves 4

WHAT TO SERVE Lake of Bays Free Wheelin’ Wheat Beer LCBO 43111, 473 mL, $3.95 A cream ale is a classic choice for a peameal bacon sammy, but here the slaw calls for something special—a wheat beer’s coriander note will harmonize with the fennel and apple.

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———————— TRAVEL 2026