Pōhutukawa Hot Smoked Salmon Fillet Board

. December, 2024
    Pōhutukawa Hot Smoked Salmon Fillet Board

    Make summer entertaining stress-free yet fabulous with Aoraki’s sensational limited-edition Pōhutukawa Smoked Salmon Fillet.

    Serves: 4-6

    INGREDIENTS

    Aoraki Pōhutukawa Hot Smoked Salmon Fillet
    Fennel, Walnut and Olive Salad (recipe below)
    Beetroot and Tahini Dip (recipe below)
    Horseradish and Sour Cream Sauce (recipe below)
    cooked asparagus
    crusty bread

    METHOD

    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.


    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #121
    Check out our
    latest issue:

    Issue #121

    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.