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Aoraki Oshitashi of Hot Smoked Salmon

Aoraki Oshitashi of Hot Smoked Salmon

The smoked salmon keeps that dried bonito smokiness but also add a pleasing sweetness to the dish. The swiss chard adds a crunch to the texture and appealing colour.

Prep: 25 minutes
Serves: 4 appetisers

Method

100 grams of Aoraki Hot Smoked Salmon

1 bunch of mixed swiss chard (substitute with silverbeet or spinach)

For the sesame sauce:

1/2 cup of hull on sesame seeds (substitute 1 tbsp tahini)

1 tbsp japanese soy sauce

1 tbsp mirin (alcohol burnt off)

1/2 teaspoon sesame oil

 

Ingredients

Trim the leaves from the stalks of the swiss chard.

Boil separately until cooked (the stalks require longer cooking). Chill immediately and spin or pat dry.

Spread the leaves over the bottom half of the rolling mat closest to you.

Add the smoked salmon and stalks across the leading edge of the spinach leaves.

Roll tightly. Use the mat to squeeze out any residual water.

Slice into four roll pieces, stand on end and dress with sesame seed sauce.

For the sesame sauce: 

Grind the seeds into a paste using the mortar and pestle.

Stir in the oil, soy sauce & mirin.

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