LCBO Food & Drink Holiday 2021

REMAINS OF THE DAY

LATKE & SMOKED SALMON CLUB SANDWICHWITH DILL AÏOLI

It’s the rare Hanukkah party where every last latke is eaten by the end of the night. Leftover latkes are never a bad thing, but to shake things up, follow this recipe and turn them into a triple-decker indulgence. AÏOLI ⁄ cup (125 mL) mayonnaise 1 tsp (5 mL) finely grated lemon zest 1 tbsp (15 mL) lemon juice 1 clove garlic, finely minced 1 tbsp (15 mL) finely chopped fresh dill

2 tsp (10 mL) capers, drained, finely chopped ⁄ tsp (2 mL) freshly ground black pepper 6 le over latkes, approximately 4 inches (10 cm) in diameter 6 oz (170 g) smoked salmon, thinly sliced

2 Preheat oven to 250 F (121 C). 3 Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes. 4 Spread a little aïoli over 4 lat- kes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.

WHAT TO SERVE Try this local Sauvignon Blanc. Its citrus and herbal notes comple- ment the sandwich’s flavours. The tart acidity balances out the richness of the fish and aïoli. Peninsula Ridge Sauvignon Blanc VQA LCBO 53678, $15.95

4 leaves bibb lettuce 4 slices ripe tomato

1 To make aïoli, combine mayon- naise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thor- oughly. Keep refrigerated until ready to use.

Makes 2 sandwiches

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HOLIDAY 2021 FOOD & DRINK