I was also involved with Taste Of Nova Scotia, and spent Saturday and Sunday doing on stage demonstrations.  For both of my demonstrations I decided to make a simple salad with golden and candy cane beets, celery root, radishes, walnut oil and smoked mackerel from Willy Krauch. I felt that this recipe was a success. Not only was is super simple, but it was very crunchy and fresh!  I was lucky enough to have great interactive crowds on both days that were kind enough to chuckle at my horrendous jokes!

Beet and Smoked Mackerel Salad Recipe

So, a shout out to all those suppliers, organizers and volunteers that made Catch a great place to be..Merci!

Peeling some beets.

Zoe giving me a pep talk before my demo.

This is one of the salads from Catch.

I recently did some demonstrations at the Catch Seafood Festival on the Taste Of Nova Scotia Culinary Stage.  Here is an adaptation of that recipe witch includes golden, candy cane and bull’s blood beets.  Hope you “beet” it up!

Beet and Smoked Mackerel Salad

• 1 candy cane beet; peeled, quartered and thinly sliced
• 1 golden beet; peeled and julienned
• 1 bull’s blood beet; peeled, quartered and thinly sliced
• 1/4 of a celery root; peeled and thinly sliced
• 1 Jonagold apple; julienned
• 6 radishes; thinly sliced
• 1/4 cup basil; roughly chopped
• 2 lemons; zest & juice
• 1/4 cup walnut oil
• Salt & pepper
• 1 cup micro-greens
• 3 fillets of smoked mackerel; flaked

Thinly slice your beets and radishes on a mandolin if possible; I use a “Benriner” which is a Japanese mandolin.  Mix all your ingredients together in a bowl and serve.