Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
Served as a room temperature salad. Perfect for a spring weekend lunch.
Treat every day like it’s a feista with these yummy burritos.
Here is a vegetarian one-pot meal of golden saffron-scented basmati rice combined with spiced vegetables. Serve with a cooling banana mint raita (page 27) or a simple cucumber and mint salad to make a feast.
Make lunchtime more exciting with this delicious egg salad sandwich topped with broccoli sprouts and tomato slices.
I’ve paired this salad with smoked trout, but any fish will work. Brush any leftover vinaigrette on baguette slices and grill them.