TASTE OF SUMMER ALL YEAR ROUND
Luscious smoked salmon is synonymous with festive occasions but these recipes are applaudable whenever you indulge in them. Serve the Pōhutukawa smoked fillet resplendent on your party table like we have, or make salmon toast tartines piled high with the piquant fennel remoulade. Serve the little herby lemon mayo salmon potatoes as a side dish, or pass them around as tapas bites with chilled glasses of your favourite sparkle. Happy Holidays
AORAKI PŌHUTUKAWA HOT SMOKED SALMON FILLET WITH FENNEL REMOULADE & PINK PICKLED SHALLOTS
1 large fennel bulb & stems finely sliced, reserve fennel tips.
¼ cup Mayonnaise
2 tbsp Whole Seed Mustard
⅓ cup Crème Fraiche
1 tsp Runny Honey
1 tbsp Capers, roughly chopped Lemon Juice to taste
2 shallots sliced
¼ cup white wine vinegar
2 tbsp red wine vinegar
1 tsp caster sugar
Salt & Pepper
Place the shallots in a small bowl. Add the sugar, pour over the vinegars and microwave on high for 1 min. Set aside to cool. Combine all the other ingredients except the fennel until combined.
Add the sliced fennel and toss to coat.
Place the Aoraki fillet on a serving platter, place some of the fennel remoulade on the fillet and the rest in a bowl on the side. Garnish with torn fennel tips & some of the pickled shallots.
Serve with crusty bread to mop up the juices.
AORAKI COLD SMOKED SALMON SLICES ON CRISPY ROASTED POTATO SLICES WITH HERBY LEMON MAYO
2-3 Large Potatoes sliced
1 cm thick Olive oil
Salt & Pepper
HERBY LEMON MAYO
½ cup Greek yoghurt
½ cup light sour cream
½ cup mayonnaise
1 tbsp lemon juice, plus extra to serve & 1 tbsp zest
3 tbsp roughly chopped capers, plus a few to garnish
2 tbsp chopped Italian parsley
3 tbsp chopped fresh dill, plus extra to garnish
2 tbsp chopped fresh mint sea salt and freshly ground black pepper
Lay the potato slices on a baking tray, drizzle with olive oil & season.
Bake at 200c until tender and beginning to brown.
Mix together half the zest and all the ingredients for the mayo until combined.
Place spoonful on top of each potato slice & top with a slice of Aoraki Cold Smoked Salmon and sprinkle with zest, capers & extra dill.
Drizzle with a little lemon juice and serve.
Can be served warm or cold as a canape or 2 per person as an entree.