Smoked Salmon Hawker Rolls – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

An easy & tasty recipe to whip up for your lazy summer holidays.

To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic and lime juice. Set aside.
In a large bowl, combine the salad greens, carrot, sprouts, cucumber, flaked salmon, coriander, mint, and basil. Drizzle with the dressing and toss gently to combine.
Heat a frying pan over medium heat. Once the pan is hot, heat the parathas for about 1-2 minutes on each side, until they are soft and start to puff and colour.
Lay a warm paratha on a plate. Place a generous portion of the salmon salad mixture in the centre.
Sprinkle chopped peanuts over the top and drizzle with sriracha.
Fold the sides of the paratha over the filling and roll it up tightly to form a wrap. Repeat with remaining paratha.

Original Artisan Portion

50 g salad mix

1 carrot cut into matchsticks

1 C mung bean sprouts

½ cucumber sliced

1 × 180g Aoraki Original Artisan Hot Smoked Salmon Portion flaked

½ handful fresh coriander chopped

½ handful fresh mint chopped

½ handful fresh basil chopped

4 paratha

⅓ C roasted salted peanuts chopped

2 tsp sriracha sauce optional

Asian Dressing

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp runny honey

2½ cm fresh ginger grated

1 clove of garlic crushed

1 lime juiced

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