Chef Carey’s recipe was Cured Smoked Atlantic Salmon Belly on a Stone Fruit Cracker, a multi-day, complicated procedure. This is the cracker portion of that recipe, which you can serve with smoked salmon as you like.
Chef Thomas Carey of Pictou Lodge Beach Resort
“Houdinidesign Architects sent me drawings; their space was super minimalist, so it took me two weeks to come up with something. We like to have fun, so we went with the liquid nitrogen ice cream [for our dessert]. And smoked salmon is a long-time Nova Scotia tradition—we make our own.”
Recipe courtesy of Chef Thomas Carey of Pictou Lodge Beach Resort
- 2 cups (500 ml) flour
- 2 tsp (10 ml) baking soda
- 1/2 tsp (2 ml) salt
- 2 cups (500 ml) buttermilk
- 1/4 cup (60 ml) brown sugar
- 1/8 cup (30 ml) honey
- 1 cup (250 ml) dried fig
- 1/4 cup (60 ml) red wine
- 2 Tbsp (30 ml) balsamic vinegar
- 1/3 cup (75 ml) olive oil
- 1/2 cup (125 ml) pecans, finely chopped
- 1/2 cup (125 ml) dried apricots, finely chopped
- 1/4 cup (60 ml) sesame seeds
- 1/4 cup (60 ml) flax seeds
- 1 Tbsp (15 ml) rosemary
- In a large bowl combine dry ingredients, mix well together.
- Mix wet ingredients together, add to dry ingredients, along with nuts, seeds and herbs, to make a batter. Pour into 2 loaf pans dusted with flour.
- Bake in a pre-heated oven at 350°F (175°C) for 40 to 45 minutes or when a cake tester comes out clean.
- Cool at room temperature, then wrap in plastic, place in freezer.
- When frozen, slice thin slices, place on lined cookie sheet, bake again at 350°F (175°C) until golden brown, approximately 8 minutes. Let cool.