OUR RECIPES

Peter Timbs Pastrami meets Aoraki Hot Smoked Salmon

Both these deli favourites combine well with the malty flavours of a dense rye bread. For best results toast the bread well and butter liberally!

We’ve teamed up with our friends from Peter Timbs to bring you a series of recipes combining your favourite salmon & with high quality delicious deli meats.

You can find our more about Peter Timbs here

Method.

  1. Toast the rye bread until crisp
  2. Combine the thousand island dressing ingredients and set aside (not so many islands in this one)

Peter Timbs Pastrami

  1. Butter the toast and add a smear of Dijon
  2. Add some sauerkraut
  3. Thread ½ a cherry tomato and an olive onto a toothpick and skewer a piece of rolled pastrami to the toast
  4. Repeat on a 2nd piece of bread

Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Salmon

  1. Spread a smear of the thousand island dressing island dressing on to the remain two slices of rye toast
  2. Cover with pieces of the Aoraki Hot Smoked Salmon
  3. Sprinkle with radish sprouts
  4. Skewer half a gherkin and a piece of pickled chili with a toothpick and stick on top of the smoked salmon toast

Product used in this recipe.

Private: Cracked Pepper
& Vanilla Bean Portion

Hot Smoked

Shopping list.

4 slices Peter Timbs Pastrami

1 packet Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Portion

4 slices Rye bread

2 tsp Dijon mustard

2 Tbsp Butter

4 Olives

4 Cherry tomatoes

2 Gerkins

2 Pickled chilis

1 Tbsp Sauerkraut

A pinch or 2 of Micro sprouts or raddish

Thousand Island Dress (no mayo)

1 Tbsp Ricotta cheese

1 Tbsp Greek yoghurt

1 Tbsp Tomato puree

Hot sauce to taste

A few drops of worcester suace

1/2 tsp chopped parsley

1/2 teaspoon mustard

salt & pepper to taste

Recipes

Inspired by our place and Nature.

View all Recipes

Aoraki x Peter Timbs Open Sandwhich

Aoraki x Peter Timbs Cheese Board

Aoraki x Peter Timbs Chorizo Calzone