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This went viral for a reason! Delightful, fresh & vibrant recipe. A great summer recipe with thanks to our friends at Appetise. You can shop with them here.

Serves 4

Method.

  1. Place the thinly sliced cucumber in a large bowl. Sprinkle with a little salt, mix well, and let sit for 10 minutes to release excess water. Drain any liquid.
  2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey and garlic.
  3. In the bowl with the cucumbers, add the leaves, red onion, radish and flake over the smoked salmon. Pour the dressing over and gently toss to coat.
  4. Sprinkle with toasted sesame seeds, crispy shallots, chives, and sliced red chilli.
  5. Serve in shallow bowls.

Product used in this recipe.

Original Artisan Portion

Hot Smoked

Shopping list.

2 telegraph cucumbers thinly sliced

1 × 180g Aoraki Original Artisan Hot Smoked Salmon Portion

2 tbsp rice vinegar

2 tbsp soy sauce

2 tsp sesame oil

2 tsp runny honey

1 clove of garlic crushed

100 g mesclun salad mix

1 red onion thinly sliced

100 g radishes thinly sliced

1 tbsp sesame seeds lightly toasted in a dry frying pan

3 tbsp crispy fried shallots

½ handful chives snipped into small pieces

1 red chilli deseeded and thinly sliced

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