Today we're heading to Canada — a land of endless forests, icy lakes, and remarkably distinctive cuisine where French traditions meet British solidity and the ocean's bounty.
The legendary Montreal sandwich with a mountain of thinly sliced, impossibly tender beef brisket, marinated in aromatic spices and slowly smoked to a melt-in-your-mouth texture. Served on rye bread with yellow mustard — simple, brutally good, and incredibly delicious.
Ingredients:
• Beef brisket (breast section, flat cut) — 1.5 kg
• Coarse salt — 60 g
• Black peppercorns — 2 tbsp
• Coriander (seeds) — 2 tbsp
• Smoked paprika — 1 tbsp
• Dried garlic (granules) — 1 tbsp
• Brown sugar — 1 tbsp
• Bay leaves — 4 pcs
• Mustard seeds — 1 tbsp
• Ground ginger — 1 tsp
• Ground cloves — 0.5 tsp
• Prague powder #1 — 5 g (optional, for color)
• Rye bread — 8 slices
• Yellow mustard (Dijon or American) — to taste
• Pickles (cornichons) — for serving
Preparation:
Step 1. Preparing the marinade mixture.
Place the black peppercorns and coriander seeds in a dry pan and toast over medium heat for 2–3 minutes, constantly shaking, until a bright spicy aroma emerges. Transfer to a mortar and crush to a coarse crumb — not to powder, but a rough grind. Mix with salt, smoked paprika, dried garlic, brown sugar, mustard seeds, ground ginger, cloves, and Prague powder (if using). Crumble the bay leaves by hand into small fragments and add to the mixture.
Step 2. Marinating the brisket.
Rinse the beef brisket with cold water and pat dry with paper towels. Generously rub the meat with the prepared spice mixture on all sides, pressing the spices into the surface with your palms. Place the brisket in a large zip-lock bag or wrap tightly in several layers of plastic wrap. Place in a deep container and refrigerate for 5–7 days, turning the meat every day. Sign of readiness: the meat becomes noticeably firmer to the touch, and the surface takes on a dark burgundy hue.
Step 3. Soaking.
After marinating, remove the brisket and rinse off excess spices under cold water (but not too thoroughly — some of the spice crust should remain). Soak the meat in cold water for 1 hour to remove excess saltiness. Drain the water.
Step 4. Smoking or roasting.
The ideal option is hot smoking over wood chips (alder, cherry, or oak) at 110–120°C for 4–5 hours. If you don't have a smoker: preheat the oven to 135°C, wrap the brisket in two layers of foil, adding 100 ml of water and 1 tsp liquid smoke inside. Roast for 4–5 hours. Sign of readiness: internal temperature reaches 88–90°C, a fork enters the meat easily like butter, and the fibers begin to separate with light pressure.
Step 5. Steaming.
This is the key Montreal secret. Place the finished brisket on a rack over a pot of boiling water (or in a steamer), cover with a lid, and steam for 1.5–2 hours at a moderate boil. The meat will become incredibly tender and juicy while maintaining its shape. Sign of readiness: when you press with your finger, the meat yields easily but doesn't fall apart.
Step 6. Slicing.
Let the brisket rest for 10 minutes. Cut with a sharp knife across the grain into slices 3–4 mm thick. The slices should be thin enough to be tender, but thick enough to preserve texture. Each slice should bend easily without breaking.
Step 7. Assembling the sandwich.
Lightly toast the rye bread slices in a toaster or dry skillet — until lightly crispy on the outside but soft in the middle. Generously spread one slice with yellow mustard. Pile on a high mountain of sliced meat (at least 150 g per serving — in Montreal they don't skimp!). Cover with the second slice. Serve immediately with pickled cornichons on the side.
💡 Fact: The Montreal smoked meat sandwich was created by Jewish immigrants from Romania who brought the pastrami recipe to Canada in the early 20th century. The legendary Schwartz's Deli opened in 1928 and operates to this day, drawing lines of tourists from around the world. Canadians still have heated debates: Schwartz's or Main Deli — whose sandwich is better.
The iconic dish of Canada's Atlantic coast — succulent chunks of fresh lobster in a light creamy-lemon dressing, nestled in a warm toasted bun with crispy golden sides. The taste of the sea, butter, and summer in every bite.
Ingredients:
• Lobster tails (frozen or fresh) — 4 pcs (about 600 g meat total)
• Hot dog buns (top-split, New England style) — 4 pcs
• Quality mayonnaise — 3 tbsp
• Butter — 40 g
• Celery stalks — 1 stalk
• Green onion (scallion) — 2 stalks
• Lemon — 1 pc
• Sea salt — to taste
• Freshly ground black pepper — to taste
• Sweet paprika — pinch (for serving)
• Iceberg or Romaine lettuce leaves — 4 leaves
• Fresh dill — small bunch
Preparation:
Step 1. Cooking the lobster.
In a large pot, bring 4 liters of water to a boil, add 2 tablespoons of sea salt — the water should be salty like the sea. Drop the lobster tails into the rapidly boiling water. Cook exactly 1 minute for every 30 g of one tail's weight (for a 150 g tail — 5 minutes). Sign of readiness: the shell turned bright red, the meat is firm, white and opaque, easily separates from the shell. Immediately transfer the tails to a bowl of ice water (water + ice) and leave for 5 minutes — this stops the cooking and preserves the delicate texture.
Step 2. Extracting the meat.
Place the cooled tails on a cutting board. With kitchen scissors, cut the lower (soft) part of the shell lengthwise down the center. Open the shell and carefully extract the meat whole. Remove the dark intestinal vein (a thin dark strip along the back) by pulling it out with your fingers. The meat should be clean, white, with a slight pinkish tint.
Step 3. Cutting the meat.
Cut the lobster meat into large chunks about 2–2.5 cm. Don't chop it fine! Large pieces are essential: you should feel the lobster's texture in every bite. Leave a few pieces quite large for decorating the top of the roll.
Step 4. Preparing the dressing and mixing.
Dice the celery stalk finely, 3–4 mm cubes — it provides crunch. Slice the green onion into thin rings. Chop the dill finely. In a large bowl, combine mayonnaise, juice of half a lemon (about 1.5 tbsp), a pinch of salt, and freshly ground black pepper. Mix. Add the sliced lobster, celery, green onion, and half the dill. Gently fold with a spatula from bottom to top, trying not to break up the meat chunks. Taste and adjust salt and lemon juice. There shouldn't be too much dressing — the lobster should be the star, not the mayo.
Step 5. Preparing the buns.
Heat a skillet over medium heat. Melt the butter (30 g). Open the buns and place them on the skillet split-side down. Toast for 1.5–2 minutes, pressing lightly with a spatula. Sign of readiness: the sides of the bun acquired an even golden-amber color and light crunch, while the middle remains soft and fluffy. Brush the outer sides of the buns with the remaining butter (10 g) and lightly brown them too — 30 seconds per side.
Step 6. Assembling the lobster roll.
At the bottom of each bun, place a lettuce leaf, folding it to size — it creates a barrier and prevents the bun from getting soggy. Generously fill the bun with the lobster mixture — at least 150 g per serving, piling it high. On top, arrange several large chunks of meat for visual impact. Sprinkle with remaining dill and a light pinch of sweet paprika for color.
Step 7. Serving.
Serve immediately while the buns are warm and crispy and the filling is cool — this temperature contrast is the dish's signature. Place a lemon wedge alongside and, if desired, a handful of potato chips or a light cabbage slaw (coleslaw). The roll is eaten with your hands — it's a mandatory part of the ritual.
💡 Fact: Canada's Atlantic provinces — Nova Scotia, New Brunswick, and Prince Edward Island — are one of the world's largest lobster-fishing regions. Canada exports over 75,000 tons of lobster annually, and in coastal towns there are whole "lobster festivals" where the lobster roll is crowned king of street food. Interestingly, until the 19th century, lobster was considered "poor people's food" and was even used as fertilizer for fields!