20 mins
Cold Smoked Salmon Tournedos
Serves
4
Tournedos usually refers to wrapping a beef fillet cut in bacon. Many species of fish are excellent to grill but lack a little depth in their taste. Wrapping small fish fillet steaks, in Aoraki cold smoked salmon, adds a subtle smoked, salty sweet flavour.
Ingredients
1 pack of Aoraki Cold Smoked Salmon 180g
Thick fillet of Fish (Monkfish, Ling or Elephant fish)
Cherry Tomatoes
Skewer or toothpicks
Method
Step 1
Cut steaks about 1 inch thick through the fillet. (It’s important not to cut them too thick as it will take longer to cook, which would overcook the smoked salmon).
Step 2
Lay a fair amount of cold smoked salmon out in a strip.
Step 3
Roll the salmon around the edge of the steak tightly.
Step 4
Secure the ends of the strip of salmon with a skewer or toothpicks.
Step 5
Season and grill in a hot pan or BBQ carefully turning each side twice until cooked.
Step 6
Remove skewers and serve with cherry tomatoes that have been blanched and partially peeled. Season with salt and pepper, drizzle with olive oil.
Helpful hint
It is possible to increase the size of small steaks by placing two back to back and wrapping together with the cold smoked salmon strips. Skewer together and grill.
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
Cold Smoked Salmon Tournedos
Cold Smoked
,
Serves
4
20 mins
Tournedos usually refers to wrapping a beef fillet cut in bacon. Many species of fish are excellent to grill but lack a little depth in their taste. Wrapping small fish fillet steaks, in Aoraki cold smoked salmon, adds a subtle smoked, salty sweet flavour.
Ingredients
1 pack of Aoraki Cold Smoked Salmon 180g
Thick fillet of Fish (Monkfish, Ling or Elephant fish)
Cherry Tomatoes
Skewer or toothpicks
Method
Step 1
Cut steaks about 1 inch thick through the fillet. (It’s important not to cut them too thick as it will take longer to cook, which would overcook the smoked salmon).
Step 2
Lay a fair amount of cold smoked salmon out in a strip.
Step 3
Roll the salmon around the edge of the steak tightly.
Step 4
Secure the ends of the strip of salmon with a skewer or toothpicks.
Step 5
Season and grill in a hot pan or BBQ carefully turning each side twice until cooked.
Step 6
Remove skewers and serve with cherry tomatoes that have been blanched and partially peeled. Season with salt and pepper, drizzle with olive oil.
Helpful hint
It is possible to increase the size of small steaks by placing two back to back and wrapping together with the cold smoked salmon strips. Skewer together and grill.