Okanagan potted salmon with spring pea puree and crème fraiche

Chef Adair Scott's recipe that showcases the best of the Okanagan

Most of us know about the great restaurants in major Canadian city centres like Vancouver, Montreal and Toronto. We also know about some of the outstanding, up and coming cities and towns that are getting a lot of attention. So, how do we go about actually hammering out a plan of attack so we can experience the best of these places?

Based in Vancouver, B.C., Edible Canada offers tours and events that showcase the best of the country. On April 15, 2015, Edible Canada will host a four-course, farm-to-beach Guest Chef Market Dinner with chefs Adair Scott of Watermark Beach Resort and Derek Uhlemann of Covert Farms. Here's a taste of chef Adair Scott's food and culinary style: Okanagan potted salmon with spring pea puree and crème fraiche.


1 tsp fennel seeds
1 tsp dill seeds
1 tsp coriander seeds
1 tsp whole mustard seeds
2 whole cloves
1/2 tsp chili flakes
1 lb unsalted butter
4 shallots, minced
6 stalks celery, minced
1/4 cup pinot gris
4 cans Okanagan Select Sockeye Salmon

Toast all spices and finely grind.

In a pan over medium heat, add butter and sweat shallots and celery until soft (no colour). Add spices and wine to the pan.

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

Portion into dishes and pack gently.

Set in the refrigerator.


Spring pea puree

2 cups fresh peas
1 cup heavy cream
1 sheet gelatin
salt, to taste
pepper, to taste

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

Add peas to boiling water and cook for two minutes.

Strain peas and cool under cold water.

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

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

In a bowl, bloom gelatin in cold water until soft, take out of water and squeeze out any access water.

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

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


Crème fraiche

1 lemon, zested and juiced
1 cup heavy cream

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

Cover and let sit out over night at room temperature.


Serve potted salmon at room temperature with crème fraiche.