Pōhutukawa Hot Smoked Salmon Fillet Board

Put the salmon on a large board and spoon over some of the Fennel Salad, serving the rest separately.

Put the Beetroot and Tahini Dip and the Horseradish and Sour Cream Sauce into bowls and place alongside with the asparagus and crusty bread.

Fennel, Walnut and Olive Salad (GF) (V)
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon maple syrup
2 cloves garlic, crushed
sea salt and ground pepper
1 small fennel bulb, thinly sliced, fronds reserved
8 large green olives, pitted
⅓ cup walnut pieces, toasted and chopped
1 tablespoon chopped reserved fennel fronds

Whisk the oil, vinegar, maple syrup and garlic together in a large bowl and season with salt and pepper. Stir in the remaining ingredients and garnish with fennel fronds. Serves 4–6 as a side.

Beetroot and Tahini Dip (GF) (V)
450-gram can cooked beetroot, drained
2 tablespoons each tahini and red wine vinegar
2 cloves garlic, crushed
1 teaspoon each sesame oil, runny honey and ground cumin
sea salt and ground pepper

Blitz everything together with a stick blender or in a small food processor. Season with salt and pepper. Makes about 1½ cups.

Horseradish and Sour Cream Sauce (GF)
½ cup sour cream
¼ cup good-quality egg mayonnaise
2–3 tablespoons horseradish sauce
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
¾ teaspoon sea salt

Whisk all the ingredients together. Makes 1 cup.