OUR RECIPES

Aoraki Smoked Salmon Antipasto

The warm months of summer call for hot climate flavours. Fortunately New Zealand grows some amazing Mediterranean style vegetables with intense flavours.
In this dish, slow roasting condenses these flavours and provides a perfect pairing for the sweet, smoky taste of Aoraki Smoked Salmon.

Appetiser for 4-6

Method.

  1. Preheat the oven to 175°C
  2. Toss the tomatoes, capsicum, onion, olives, eggplant & garlic in a tablespoon of olive oil. Season with sea salt and cracked pepper
  3. Spread out on a tray and place into the oven. Cook for approximately 45 minutes or until soft
  4. Choosing a long platter, place the mascarpone in the middle. Create a divot in it and fill with olive oil
  5. Arrange the roasted vegetables and Aoraki Smoked Salmon around the mascarpone and serve with crusty bread slices
  6. For the bread, squeeze the garlic out of each clove to create a creamy spread

Product used in this recipe.

Cold Smoked Slices 200g

Cold Smoked

Original Artisan Portion

Hot Smoked

Wholegrain Mustard
& Mānuka Honey Portion

Hot Smoked

Private: Cracked Pepper
& Vanilla Bean Portion

Hot Smoked

Shopping list.

2-3 packs of Aoraki Smoked Salmon

1 punnet cherry tomatoes

1 capsicum cut into 6

A dozen or so quality olives (pitts in)

1  small eggplant cut length wise

1 head of garlic, top 1cm cut off to expose the cloves

1 small onion, skin on, cut into quarters

Some Mediterranean herbs; basil, thyme etc

1/2 cup good quality olive oil

1 heaped tablespoon mascarpone cheese

Sea salt and cracked pepper

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