Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3
Number of people: 2
Preparation time: 20 minutes
Cooking time: 15 minutes
ROASTED SALMON:
2 salmon fillets 6oz (180 g)
3 tbsps Archibald spices
15 ml of vegetable oil
Method:
Start the smoker with your wood chips 1 to 2 minutes before, so that it is ready to cook the fish.
Season the salmon fillets on the flesh only.
In a hot pan, pour the oil, place the salmon fillets on the skin and cook for 2 to 3 minutes to roast the skin.
Then, remove the salmon from the pan and place it in the smoker and finish cooking for about 15 minutes over medium heat with a camping burner.
SPICY MAYONNAISE:
¼ cup of mayonnaise
1 teaspoon of maple syrup
1 tbsp of Chipie beer
½ teaspoon of Dijon mustard
Method:
Mix all ingredients.
Put it in the fridge.
POTATOES:
½ lb of baby potatoes
⅓ cup of bacon slices
1 green shallot (chopped)
Sour cream
Method:
Cut the potatoes in half.
Bake at 400°F for 15 minutes.
Cut the bacon slices to 1 cm wide.
Cook the bacon to obtain a nice color.
Dressing:
On the plate of your choice, place the salmon fillet and potatoes. Then place the sour cream, bacon and green shallot pieces on the potatoes.
Add Archibald spices to the potatoes, if you wish.
Drizzle the mayonnaise over the salmon steak.
Enjoy your meal !
Food and beer pairings:
Enjoy this dish with a good and fresh Chipie!
Summary of ingredients needed:
