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Ten Mile Meal Recipes

Edmonton Food Columnist Tina Faiz has these recipes using local food products.

Carol Neuman launched 10 Mile Meal to celebrate the food cultures of Alberta's rural communities that grow our food. The inaugural dinner, held near Calmar and Thorsby, was a decidedly German affair. Here are two delicious recipes from the meal by chef Annand Ollivierre, for you to recreate at home. Details about future meals and tickets are available at 10MileMeal.

Carol Neuman is one of three panelists at TEDx Edmonton's Salon Series called "Food for Thought" on April 30. Tickets available at Eventbrite


10 Mile Meal Recipes

Smoked White Fish Remoulade recipe

Courtesy chef Annand Ollivierre

Serves 4 -6 people generously


1½ - 2 cups flaked smoked white fish (any other strongly smoked fish would work)

1/3 cup mayonnaise (homemade preferred)

½ cup chopped dill pickles

¼ cup chopped green onions

1 Tbsp Dijon mustard or horseradish

pinch salt and pepper


Pick through the whitefish to make sure there are no bones.

Combine all ingredients together well. Do not over mix, you want it to have a little texture and not turn into a fine paste, just enough to combine the flavours.

Once combined, allow the mixture to rest for 30 minutes-1 hour to allow the flavours to blend. After rest period it is ready to serve.

Place a heaping spoonful on a homemade potato chip. (There are many good recipes on the internet) or if in a pinch, plain chips from the grocery store will do.


The Lutheran cocktail recipe

Courtesy Carol Neuman

1 ounce Alberta Premium Dark Horse Rye Whiskey

1 ounce Apple cider

Ginger ale to taste


Mix all ingredients, garnish with a preserved spiced crab apple (recipe below), and enjoy!


Spiced Crab apples recipe

Courtesy Janice Neuman

Makes one-litre


3 cups water

1/4 Cup White vinegar

1 Cinnamon stick

6 whole cloves, black

1/8 cup Granulated sugar


Place 10-12 washed crab apples into clean, one-litre mason jar.

Create the brine by bringing all other ingredients to a slow boil for 10 minutes.

Add hot brine to jar, including whole spices.

Fasten lids and process using traditional canning method.

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