On this date, three traditional recipes stand out that highlight the flavor of salmon: the cancato, the ceviche and the smoked salmon pie.
Every 15 April, the Day of Chilean Cuisine is celebrated, a date that invites recognition and enjoyment of the country's gastronomic wealth. Among the most representative ingredients of national cuisine, salmon holds a special place, not only for its quality and taste, but also for its impact on the economy and culinary identity. Currently, salmon is the second most exported product of the country, as well as a source of development and sustainable growth for the southern regions of the south.
From the Chilean Association of Gastronomy (Achiga) Maximo Picallo, Executive Director highlights the importance of preserving and promoting the country's culinary identity. "National Chilean Cuisine Day is an opportunity to recognize the talent of our chefs and gastronomic entrepreneurs, along with highlighting products such as salmon, which reflect the diversity and richness of our larder," he says.
To commemorate this date, three traditional recipes are highlighted that emphasize the flavor of salmon: the cancato, the ceviche and the smoked salmon pie.
Salmon Cuts
This dish, from the south of Chile, is a true gastronomic jewel. Traditionally prepared with fish cooked on a grill or in the oven, the cancato includes ingredients such as cheese, tomato and longaniza, which provide an unparalleled smoky and juicy flavor.
Ingredients:
- 1 fillet of salmon
- 1 slice of tomato
- 100 g of mantecoso cheese
- 1 sliced longaniza
- Salt, pepper and oregano to taste
- Lemon and olive oil
Preparation:
- Preheat the oven to 180oC or prepare the grill.
- Season salmon with salt, pepper and oregano.
- Place tomato slices, cheese and longaniza on the fish.
- Cook for 20 minutes in the oven or over medium heat in the grill until the cheese melts and the longaniza is browned.
- Serve hot with golden potatoes or Chilean salad.
Smoked Salmon Empanada
The empanadas are a classic of Chilean cuisine, and this version with smoked salmon is a delicious option to innovate on the table.
Ingredients:
- 500 g flour
- 100 g butter
- 1 cup warm water with salt
- 250 g smoked salmon
- 1 fine chopped onion
- 1 tablespoon cream
- Salt, pepper and ciboulette to taste
Preparation:
- Mix the flour with butter and add the water with salt to form a homogeneous dough. Let stand.
- Sauté the onion until golden brown and mix with salmon, cream and seasonings.
- Stretch the dough, cut circles and fill with the salmon mixture.
- Close the empanadas, paint with beaten egg and bake at 180oC for 20 minutes or until golden browned.
Ceviche de Salmon
The ceviche is a fresh and flavorful dish, ideal for enjoying the versatility of salmon in cold preparations.
Ingredients:
- 300 g of fresh salmon in cubes
- 3 lemon juice
- 1 purple onion in pen
- 1 red paprika in small cubes
- 1 fine chopped green pepper (optional)
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
- Olive oil
Preparation:
- In a bowl, mix salmon with lemon juice and let marinate for 15-20 minutes.
- Add onion, paprika, chili and cilantro.
- Season with salt, pepper and a splash of olive oil.
- Serve cold accompanied by toast or corn chips.
Chilean Cooking Day is an instance to highlight the country's culinary traditions and value its most emblematic ingredients. Recipes such as cancato, smoked salmon empanada and ceviche are a sample of the contribution of gastronomy to Chile's cultural heritage.
