British Tradition with a Canadian Flavour
A guest post by Canadian food blogger Korena Vine.
As a member of the Commonwealth, Canadians have always had a link to the United Kingdom through government and cultural heritage. Victoria, British Columbia, is the capital city of the province that is home to SeaChange Seafoods. It was one of the first British colonies in Western Canada, before Canada was even a country. The British influence continues to this day: the city was named after Queen Victoria, double-decker buses travel through the streets daily, and one area of the city is even referred to as being ‘behind the Tweed Curtain’.
One of the favourite British traditions in Victoria is afternoon tea. Several establishments around the city offer afternoon tea, the most well known being at the Empress Hotel. Serving fragrant hot tea, light and fluffy scones with preserves and clotted cream, fancy tea sandwiches, savoury nibbles, and sweet pastries to finish, visitors to the city should not miss this delightful experience in the beautiful lobby of the hotel overlooking Victoria’s Inner Harbour.
While we may not observe all the traditions, a fun way to celebrate all things British is by having a tea party with your closest friends and family. And although your event may not offer as beautiful a view as the Empress Hotel, the food can be just as delectable.
Add an authentic Canadian seafood twist with these recipes for ribbon and pinwheel sandwiches using SeaChange Seafoods smoked salmon and pâtés. Enjoy your tea party!
Smoked Salmon, Cucumber & Cream Cheese Ribbon Sandwiches
Makes 4 tea sandwiches. Can be multiplied as needed.
2 tbsp spreadable cream cheese
1 tsp prepared horseradish
1/2 tsp Dijon mustard
1 tbsp fresh herbs, such as dill and chives
freshly ground black pepper
about one quarter of a 113 g/4 oz package of SeaChange Smoked Sockeye Salmon, drained and flaked
thinly sliced seedless English cucumber
2 slices of white bread
1 slice of brown bread
In a small bowl, mix together, the cream cheese, horseradish, mustard, herbs, and pepper. Spread three quarters of the mixture evenly over the two slices of white bread and the one slice of brown bread. Top one slice of white bread with the flaked smoked salmon and the other with the thinly sliced cucumber. Put the brown bread, cream cheese-side down, on top of the cucumber. Then spread the bare side of the brown bread with the remaining cream cheese. Place the salmon-topped white bread slice on top of the brown bread, salmon-side down. Wrap the sandwich loosely in plastic wrap and chill for about 30 minutes. Unwrap the sandwich, trim off the crusts, and gently cut it into 4 triangles with a serrated knife.
Pâté Pinwheel Sandwiches
Makes 4 tea sandwiches. Can be multiplied as needed.
1 tbsp butter, soft enough to spread
1/2 tsp grainy mustard
1 slice of bread, white or brown, sliced lengthwise
1 can SeaChange Smoked Salmon, Crab, or Lobster Pâté
1 spear of asparagus, lightly steamed and chilled (or a spear pickled asparagus, or gherkins)
In a small bowl, mix together the butter and grainy mustard. Trim the crust off the slice of bread and spread it with the butter, then with a thin layer of pâté (about a third to half of the can). Place the asparagus spear at one short end and roll the bread up around it. Wrap the roll loosely in plastic wrap and chill for about 30 minutes. Unwrap the roll, trim the ends of the asparagus, and slice it into 4 pinwheels with a serrated knife.
Enjoy this post? Enjoy more recipes by Korena Vine at Korena in the Kitchen!
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