10
BBQ & Horopito Dry Rub Hot Smoked Salmon Platter
Serves
4
Featuring our new BBQ & Horopito Dry Rub Hot Smoked Salmon, this platter is simple to put together. Choosing top quality components is the key to this truly wonderful, yet easy appetiser. Serve with a light wine or bubbly for a full tasting experience.
Ingredients
1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon Portion
½ cup crème fraîche
½ cup pesto
½ cucumber sliced
1 lemon wedges
1 box sourdough crackers roasted garlic & herb
Italian parsley
Drizzle of extra virgin avocado or olive oil
Method
Step 1
Arrange the salmon, creme fraiche, pesto, cucumber and lemon wedges attractively on a platter or tray.
Step 2
Add the baked sourdough crackers and serve with drinks.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
Learn More
Gallery
Other Recipes
BBQ & Horopito Dry Rub Hot Smoked Salmon Platter
Hot Smoked
,
Serves
4
10
Featuring our new BBQ & Horopito Dry Rub Hot Smoked Salmon, this platter is simple to put together. Choosing top quality components is the key to this truly wonderful, yet easy appetiser. Serve with a light wine or bubbly for a full tasting experience.
Ingredients
1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon Portion
½ cup crème fraîche
½ cup pesto
½ cucumber sliced
1 lemon wedges
1 box sourdough crackers roasted garlic & herb
Italian parsley
Drizzle of extra virgin avocado or olive oil
Method
Step 1
Arrange the salmon, creme fraiche, pesto, cucumber and lemon wedges attractively on a platter or tray.
Step 2
Add the baked sourdough crackers and serve with drinks.