Persimmon, shaved fennel and cucumber create a clean crisp foil for the tangy sweetness of our mustard and Manuka honey hot smoked salmon. Heirloom carrots add a beautiful splash of colour and a sweet flavour link to the honey.
200 grams of Aoraki Wholegrain Mustard and Manuka Honey Hot Smoked Salmon.
2 Nashi cored and sliced thinly on a mandolin
1/2 a telegraph cucumber sliced thinly
1 Fennel bulb sliced thinly across the grain
1 large purple heirloom carrot sliced thinly into rings
1 tablespoon of diced persimmon or grapefruit if it’s out of season
1 tablespoon of avocado oil
Salt
