Haida Wild Seafoods celebrates the flavours of British Columbia with our Wine Wednesday Series.
Crispy on the outside and filled with flavour on the inside, Chef Ben Lim’s recipe for Wonton Wrapped Haida Wild Salmon is a summer favourite! Our tip? Pair this mouthwatering dish with a beautifully balanced Oak Bay Reserve Northern Light from St Hubertus and Oak Bay Estate Winery – buy it online here.
Since 1984 the Gebert family’s use sustainable & Organic farming practices on their 80 acre vineyard to produce wines that reflect the terroir of the north Okanagan Valley under the St Hubertus & Oak Bay Label. The Gebert’s continued there commitment to quality, with a gentle, hands-on approach to making wine from 100% Estate Grown Wines. The Gebert’s believe in minimal intervention when creating there wines full of flavour and soft tannins to show off the complexity associated with the Old World, but with the clean fresh fruit flavours of the New World. Learn More.
St Hubertus & Oak Bay Estate Winery – Northern Light Gebert Family Reserve
Haida Wild Cold Smoked Salmon
Cold smoked salmon is a popular delicacy with rich complex layers of flavour, known for its refined subtle smokiness and buttery texture. Similar to lox, Haida Wild cold smoked salmon is cured in a special brine, it is then rinsed and smoked at a low temperature. The result is a silky textured lox with a light smoky flavour.
WINE WEDNESDAY FEATURE RECIPE
Wonton Wrapped Haida Wild Salmon with Yogurt and Cucumber
Experience the perfect “made in BC” pairing by trying this delicious Wonton Wrapped Haida Wild Salmon with Yogurt and Cucumber created by Chef Ben Lim.