OUR RECIPES

BBQ & Horopito Hot Smoked Salmon Avocado Board

These appetiser boards have taken social media by a storm and we see why! We used a classic combo of salmon and avocado and brightened it up with pops of flavour.

Serves 6 as an appetiser

Method.

  1. Slice the avocados in half. Scoop the flesh into a bowl, season with lime juice and salt & pepper and mash until smooth.
  2. Using the back of a spoon, paint the board with the avocado purée.
  3. Break the salmon in chunks and place over the avocado.
  4. Squeeze dots of basil paste over and sprinkle with caviar and chives.
  5. Serve with your favourite crackers and lime wedges.

Product used in this recipe.

BBQ & Horopito Dry Rub Hot Smoked

Hot Smoked

Shopping list.

1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon portion

3 New Zealand avocados

2 limes, one juiced, one sliced in wedges

Salt and pepper

½ tub Aoraki Malossol Caviar

1 Tbsp Gourmet Garden Basil paste

1 tsp Gourmet Garden lightly dried chives or parsley

Huntley & Palmers Baked Sourdough Himalayan Pink Salt

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