Cold Smoked Salmon Tournedos – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

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.

SERVES 4 APPETISERS

Method.

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 over cook the smoked salmon).
Lay a fair amount of cold smoked salmon out in a strip.
Roll the salmon around the edge of the steak tightly.
Secure the ends of the strip of salmon with a skewer or toothpicks.
Season and grill in a hot pan or BBQ carefully turning each side twice until cooked.
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.

Product used in this recipe.

Cold Smoked Shavings

Cold Smoked

Cold Smoked Slices 100g

Cold Smoked

Shopping list.

200 grams of Aoraki Cold Smoked Salmon

Thick fillet of fish (monkfish, ling or elephant fish)

Cherry tomatoes

Skewer or toothpicks

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