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Aoraki Pōhutukawa Hot Smoked Salmon with Nicoise Crudités

Serve the Aoraki Pōhutukawa  Hot Smoked Salmon with a deconstructed Niçoise salad assembled in the form of crudité. Find an umbrella, grab an ice cold hazy IPA and create your perfect summers day.

Feeds 4 as lunch salad

Method.

  1. Break your salmon up into large chunks
  2. Place all your nicoise items onto a plate along with the chunks of salmon
  3. Serve with your lunch a black garlic dipping sauce (recipe below) and enjoy!

 

Black garlic dipping sauce
  • 1 tablespoon of mayonnaise
  • 2 cloves of black galic

Crush the black garlic and add in the mayonnaise. Mix together well.

Product used in this recipe.

Private: Pohutukawa Hot Smoked Half Fillet

Hot Smoked

Shopping list.

300g Aoraki Pohutukawa Hot Smoked Salmon

Classic Nicoise items:

4 Boiled medium sized new potatoes

2 soft boiled eggs

12 oven roasted cherry tomatoes

12 blanched green beans

12 black olives

red onion rings

4 iceberg lettuce slabs

Also add:

fresh garden peas

cucumber

PHOTO STORY

Watch our chef do it

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