OUR RECIPES

Aoraki Pōhutukawa Hot Smoked Salmon Pappardelle Carbonara

A twist on the classic cabonara. The richness & smokiness of Aoraki’s Pōhutukawa Hot Smoked Salmon is a great alternative for the pancetta or bacon that is traditionally in this dish.

Serves 2

Method.

  1. Whisk together the cream and egg. Add the parmesan cheese. Set this mixture aside.
  2. In a pot, boil water and cook pasta until al dente. Drain and set to one side
  3. Melt butter in a pot large enough to hold the pasta
  4. Quickly put the diced onion in the butter and cook until soft.
  5. Remove from heat and add the pasta. Then add the whisked egg, cream & cheese mixture to the still warm pasta
  6. Stir the warm pot for approximately 2 minutes
  7. Add the Pōhutukawa Hot Smoked Salmon in chunks
  8. Serve with chopped herbs, grated parmesan and chili flakes for extra zing

Product used in this recipe.

Private: Pohutukawa Hot Smoked Half Fillet

Hot Smoked

Shopping list.

300g Aoraki Pōhutukawa Hot Smoked Salmon

140g fresh parpadelle

100ml cream

1 x whole egg

25g finely grated parmesan cheese

50g finely diced onion

50g butter

1 teaspoon chopped parsley or other herb

Grated parmesan for garnish

Chili flakes for garnish (optional)

PHOTO STORY

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