OUR RECIPES

Cold Smoked Salmon and Pickled Vegetable Salad

A stockpile of pickled vegetables can last in the refrigerator for a couple of weeks. They add some zing to what can otherwise be a boring salad. Combined with last nights left over rice or grain, some dukkah and salad greens, they can become a satisfying and healthy quick lunch. Topping it with our cold smoked salmon adds a touch of luxury.

SERVES 4

Method.

  1. To make brine for pickled vegetables; boil 1/2 cup rice vinegar, 1 tablespoon honey, 1 teaspoon salt and a pinch of saffron. Let cool.
  2. Clean carrots and turnips, cut in half lengthwise and place in brine with cauliflower overnight.
  3. Scatter ingredients on plate, dress with a little of the saffron brine.

Make your own dukkah

½ cup toasted hazelnuts
1 tablespoon toasted sesame seeds
1 teaspoon cracked black pepper
1 teaspoon crushed coriander seeds
1 teaspoon crushed cumin seeds
Sea salt to taste

Product used in this recipe.

Cold Smoked Slices 200g

Cold Smoked

Shopping list.

200gms Aoraki Cold Smoked Salmon

½ telegraph cucumber cut into ribbons

8 baby carrots

8 baby turnips

1 cup cauliflower florets

1 cup cooked red rice ( or other ancient grain)

1 tablespoon pickled lemon batons

1 tablespoon toasted pumpkin seeds

2 tablespoons dukkah

½ teaspoon sumac

For Brine
1/2 cup rice vinegar

1 tablespoon honey

1 teaspoon salt and a pinch of saffron.

 

 

 

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