Smoked Salmon Tepee and Corn Emulsion from Executive Chef Martin Gagné

Thirty minutes outside Quebec City in Wendake, we delighted to discover Hôtel-Musée Premières Nations. This peaceful, serene, contemporary, hotel embodies the spirit and history of the Wendat’s. The entire history is facilitating as well as their survival.

Since childhood, award winning, Executive Chef Martin Gagné has been passionate about food. While not pure Amerindian, as his roots are mixed Algonquin, Gagné’s aboriginal heritage attachment is manifested in his menu with every dish. He has managed to fuse his two driving interests, food and native traditions. This makes his menu memorable and unique. We were fortunate to meet Martin and he shared one his recipes for a cold entrée.

Smoked Salmon Tepee and Corn Emulsion

Ingredients:

75g (about 2.5 oz) smoked salmon per person

Corn Emulsion with Myrtle Seed

Ingredients:

1 whole egg

150 ml (about 5 oz + 1 tsp) corn cream (made by pushing cooked corn through a sieve)

125 ml (about 4.25 oz) half and half oil (have olive oil and half vegetable oil)

1 lemon confit

1 tsp Myrtle seed

Method:

Slice and brig to emulsion in a mixer.

Cigarette paste (yields 10-12 tepees)

Ingredients:

100g (about 7 tbsp) softened butter

100g (about 7 tbsp) egg white

100g (about 7 tbsp) sifted flour

100g (about 7 tbsp) suggag

Method:

Mix all the ingredients in a recipient to obtain a thin flat cake on the biscuit pan.

Bake in the oven for 7 to 8 minutes around 350F and after removal from the oven make a tepee with the warm flat cake. It will solidify on cooking.

Spread the smoked salmon over the tepee.

Decorate with watercress leaves.

Chef’s note:

For the Tepee: Take a tablespoonful of cigarette paste (tulip paste) and spread it uniformly over the biscuit pan.

HÔTEL-MUSÉE PREMIÈRES NATIONS
5, Place de la Rencontre « Ekionkiestha’ »
Wendake (Québec) G0A 4V0

Téléphone : 418 847-2222

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