60 minutes
Aoraki Smoked Salmon Antipasto
Serves
4
The warm months of summer call for hot climate flavours. Fortunately, New Zealand grows some amazing Mediterranean style vegetables with intense flavours. In this dish, slow roasting condenses these flavours and provides a perfect pairing for the sweet, smoky taste of Aoraki Smoked Salmon.
Ingredients
2-3 packs of assorted of Aoraki Smoked Salmon (Hot or Cold Smoked Salmon)
1 punnet of cherry tomatoes
1 x capsicum cut into 6
A dozen or so quality olives (pits in)
1x small eggplant cut length wise
1 x head of garlic top 1 cm cut off to expose the cloves
1 x small onion, skin on, cut into quarters
Some Mediterranean herbs, basil, thyme etc.
½ cup good quality olive oil
1 heaped tablespoon mascarpone cheese
Sea salt and cracked pepper
Method
Step 1
Preheat the oven to 175° C
Step 2
Toss the tomatoes, capsicum, onion, olives, eggplant and garlic in a tablespoon of olive oil. Season with sea salt and cracked pepper.
Step 3
Spread out on a tray and place into the oven. Cook for approximately 45 minutes or until soft
Step 4
Choosing a long platter, place the mascarpone in the middle. Create a divot in it and fill with olive oil.
Step 5
Arrange the roasted vegetables and Aoraki Smoked Salmon around the mascarpone and serve with crusty bread slices.
Step 6
For the bread, squeeze the garlic out of each clove to create a creamy spread.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Aoraki Smoked Salmon Antipasto
Hot Smoked
,
Serves
4
60 minutes
The warm months of summer call for hot climate flavours. Fortunately, New Zealand grows some amazing Mediterranean style vegetables with intense flavours. In this dish, slow roasting condenses these flavours and provides a perfect pairing for the sweet, smoky taste of Aoraki Smoked Salmon.
Ingredients
2-3 packs of assorted of Aoraki Smoked Salmon (Hot or Cold Smoked Salmon)
1 punnet of cherry tomatoes
1 x capsicum cut into 6
A dozen or so quality olives (pits in)
1x small eggplant cut length wise
1 x head of garlic top 1 cm cut off to expose the cloves
1 x small onion, skin on, cut into quarters
Some Mediterranean herbs, basil, thyme etc.
½ cup good quality olive oil
1 heaped tablespoon mascarpone cheese
Sea salt and cracked pepper
Method
Step 1
Preheat the oven to 175° C
Step 2
Toss the tomatoes, capsicum, onion, olives, eggplant and garlic in a tablespoon of olive oil. Season with sea salt and cracked pepper.
Step 3
Spread out on a tray and place into the oven. Cook for approximately 45 minutes or until soft
Step 4
Choosing a long platter, place the mascarpone in the middle. Create a divot in it and fill with olive oil.
Step 5
Arrange the roasted vegetables and Aoraki Smoked Salmon around the mascarpone and serve with crusty bread slices.
Step 6
For the bread, squeeze the garlic out of each clove to create a creamy spread.