LCBO Food and Drink Spring 2016

SEASONAL  TOPPING IT OFF

LAYERED SALMON CRUMBLE WITH GRUYÈRE POTATOES

5 Toss home fries with cheese and half of parsley. 6 Over top of salmon, arrange roasted pep- pers; top with spinach “pancake.” Sprinkle with green onions. Pour over cream mixture. Top with home fries and cheese. 7 Bake 25 to 30 minutes or until just set. If a browner top is desired, briefly broil. Garnish with remaining parsley. Serves 4 to 6

2 large sweet red peppers, roasted, peeled and seeded 2 green onions, thinly sliced 1 Preheat oven to 425°F (220°C). Arrange rack above oven centre. 2 Cut each fillet lengthwise into 5 pieces. But- ter, or coat with nonstick spray, a deep-dish 9-inch (23-cm) pie plate or equivalent gratin dish; sprinkle with panko. Arrange salmon, lay- ing on sides evenly over bottom. 3 Place spinach mixture on a round dinner plate; cover. Microwave for 1 minute on high or until wilted. Remove cover; flip like a pan- cake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture. 4 Lightly whisk creamwith eggs, salt, mustard, chili flakes and pepper.

A layer of flavourful baby greens adds kick to this dish, which is also particularly nice for brunch. 14 to 16 oz (425 to 500 g) skinless, boneless salmon fillets Butter or nonstick spray 2 tbsp (30 mL) panko or other dry bread crumbs 1 box (142 g) baby spinach mixed with other greens such as arugula, kale and chard ½ cup (125 mL) 18% cream 2 eggs ¾ tsp (4 mL) salt ½ tsp (2 mL) each of Dijon mustard and chili flakes ¼ tsp (1 mL) freshly ground black pepper ½ pkg (325 g) frozen home fries, about 2 cups (500 mL) 2 oz (60 g) Gruyère or Emmenthal cheese, coarsely grated, about 1¼ cups (310 mL) 2 tbsp (30 mL) finely chopped fresh parsley, divided

WHAT TO SERVE Louis Jadot Chardonnay Bourgogne VINTAGES ESSENTIALS 933077, $21.95 Winzer Krems Gruner Veltliner 13 LCBO 375022, $12.95

34  FOOD & DRI NK SPRING 2016