Smoked Salmon Candy
Jennifer Hess gave me this recipe many years ago. Hess worked at the Icy Waters Ltd. inland Arctic char farm near Whitehorse, and taught me a lot about smoking fish. She says, “There are hundreds of r...
Berwyn Larson and I invented this sauce for an event in Toronto several years ago. We used blended syrup, but it’s even better made with late season syrup. Try it with a bison or moose steak sliced thinly, tumbled in garlic, ginger, juniper berries, and a splash each of birch syrup, canola oil, and soy sauce, then stir-fried over high heat for 30 seconds.
Ingredients
- 2 tablespoons late season Yukon Birch
- Syrup
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- Pinch of cayenne pepper
Preparation
Whisk ingredients together and serve.
Related Stories & Recipes
Running into summer
As Spring progresses, So Too Does the Production—and Flavor—of Birch Syrup
