Award-winning authors Elizabeth Baird and Rose Murray have set the standards on what we enjoy as true Canadian fare. These two culinary dynamos — and life-long friends — have authored or edited more than 40 cookbooks, and just recently collaborated on their latest project — Canada’s Favourite Recipes (Whitecap), a must for the holiday season.

Lobster Rolls

Lobster is a luxury food whether you live in Atlantic Canada or inland. These lobster rolls are easy to make and absolutely delicious.

Ingredients:

• 1/4 cup (60 ml) light mayonnaise
• 1 tsp. (5 ml) fresh lemon juice
• 1/4 tsp. (1 ml) Dijon mustard
• Pinch each salt and freshly ground black pepper
• Dash hot pepper sauce
• 2 cups (500 ml) bite-size lobster chunks (see note)
• 2 Tbsp. (30 ml) finely diced celery heart
• 2 Tbsp. (30 ml) finely diced sweet red pepper
• 2 tsp. (10 ml) thinly sliced chives or green onion
• 2 tsp. (10 ml) finely chopped fresh parsley, dill or basil
• 8 small rolls or sliders or mini pitas
• 4 tender leaves butterhead lettuce, such as Boston or Bibb

Directions:

In a medium bowl, mix together mayonnaise, lemon juice, mustard, salt, pepper and hot pepper sauce. Add lobster, celery, sweet pepper, chives and parsley. Toss gently but thoroughly to coat lobster and crisp ingredients. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Split the rolls in half horizontally; line each one with a piece of lettuce and fill with the lobster salad.

Yield: Makes 8 rolls.

NOTE: Lobster is available cooked, canned or frozen, depending on your supermarket or fishmonger. Frozen shelled lobster is the most convenient option; let thaw in the refrigerator and drain well in a sieve. Press to remove liquid.

Grilled Salmon with Tarragon Mayonnaise

Salmon has always been a favourite fish with Canadians from coast to coast.

Ingredients:

• 3 lb (1.5 kg) wild salmon fillet or fillets (with skin)
• 3 Tbsp. (45 ml) olive oil
• 2 Tbsp. (30 ml) each chopped fresh tarragon and parsley
• 1 tsp. (5 ml) grated lemon zest
• 1 Tbsp. (15 ml) fresh lemon juice
• Salt and freshly ground black pepper

Directions:

Divide skinless side of fillet into 8 portions by cutting down almost to skin, but not through it. Place fillet skin-side down in a shallow glass dish. In a small bowl, combine oil, tarragon, parsley, zest and lemon juice. Brush over salmon and let sit at room temperature for at least 5 minutes or up to 30 minutes.

Place fillet, skin-side down, on a greased grill over low heat and sprinkle with salt and pepper; close lid and grill until fish is opaque and flakes easily when tested with a fork, about 30 minutes. Insert a spatula between skin and each portion of fish, removing fish and leaving skin on grill. (When grill cools, it will come off easily.) Serve with Tarragon Mayonnaise.

Yield: Serves 8.

Tarragon Mayonnaise

Ingredients:

• 3/4 cup (175 ml) mayonnaise
• 2 Tbsp. (30 ml) sour cream
• 1 tsp. (5 ml) grated lemon zest
• 1 Tbsp. (15 ml) fresh lemon juice
• 2 Tbsp. (30 ml) chopped fresh tarragon
• 1 Tbsp. (15 ml) snipped fresh chives
• 1 clove garlic, minced
• 1/2 tsp. (2 ml) salt
• 1/4 tsp. (1 ml) freshly ground black pepper

Directions:

In a small bowl, whisk together the mayonnaise, sour cream, lemon zest and juice. Stir in the tarragon, chives, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Yield: Makes about 1 cup (250ml)