Chipotle Salmon Bites

To make the salmon salad:

• 1 can The Fishery Wild Sockeye Salmon
• 3-4 pieces La Molissana Sun-dried Tomato, finely diced
• 1 piece Italissima Roasted Red Pepper, finely diced
• 2tbsp Stonewall Kitchen Chipotle Aioli
• 2tbsp red onion, finely sliced
• Salt and pepper to taste.

Drain salmon (remove skin and bones if preferred). In a bowl, mix it together with the onions, roasted red peppers, sun dried tomatoes, and chipotle aioli. Add salt and pepper to taste.

To finish

• 100g Okanagan Chèvre 
• 1 pack Van der Moulin Rye Snacks

To serve, spread the chèvre onto the rye snacks and top with a dollop of salmon salad.

The Best Tuna Melt Ever

To make the tuna salad:

• 1 whole package (3 cans) Spanish Wild Caught Solid Light Flake Tuna in Olive Oil
• 3 Hayward’s Pickled Onions, thinly sliced and divided
• 1 stick celery, finely sliced
• 2 tbsp Stonewall Kitchen Roasted Garlic Aioli
• 1 tbsp Edmond Fallot Moutarde en Grains
• Salt and pepper to taste

Drain your tuna and mix it in a bowl with celery, half of the sliced pickled onions, roasted garlic aioli and mustard. Add salt and pepper to taste.

To serve:

• 1 baguette (baked fresh in store on Fridays or available by pre order)
• 100g Gruyere or Emmental, thinly sliced.

Preheat oven to 350 degrees.

Slice baguette into 4 equal parts and then open them up. Divide the tuna salad evenly between the pieces of baguette and top with sliced cheese. Place on a parchment lined baking sheet and bake for 5-7 mins or until the gruyere has melted. Garnish with remaining pickled onion slices and serve.