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Serves 4

Smoked Salmon Fillet:
- Remove the skin from 350 g of fresh salmon, cut into 4, season and pan-fry.
- Smoke 1 cup of maple shavings, covered.
- When the shavings begin to smoke, add the pieces of salmon on a vented sheet or pan and smoke for 10 minutes
- Remove and check doneness (salmon should be pink in the centre; finish in the oven if necessary).
- Chill immediately.

Citrus Bannock:
- 1 1/2 cup flour
- 1 tsp dry yeast
- 1/2 tsp salt
- 60 g unsalted butter, cold
- 125 ml cold water
- Zest of 2 oranges, 1 lemon, 1 lime
- 2 tbsp chopped dill

Mix all dry ingredients in a food processor; add water. Make a ball of dough and let it rest in the refrigerator for one hour. Roll out the dough as you would pie dough. Cut into 2-inch squares. Let rise for one hour. Bake at 375 degrees for approximately 10 minutes. Let cool.

Wild Rice Salad:
- 375 ml wild rice
- 2 chopped shallots
- 75 ml white wine
- 1.5 L water

Rinse rice in cold water. Sweat the chopped shallots, add and sweat the rice. Deglaze with white wine and reduce. Add water, salt, and cook, covered, until tender. Check tenderness by tasting (after approximately 1 hour and 10 minutes). Drain and chill. Make a salad by adding kernels of corn, chopped red onion, chopped pepper, green onion, chives, white wine vinegar, olive oil, salt and pepper.

Dill and lemon-flavoured cream:
- 200 ml 35% cream
- Juice of 1/2 a lemon
- Chopped dill
- Salt and Tabasco

Put all ingredients into a mixer and beat to soft peaks. Use this cream to accompany the bannock. Serve as an appetizer plate with a good bottle of chilled white wine.

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