5 min
BBQ & Horopito Dry Rub Hot Smoked Salmon Wrap Pizza
Serves
2
A delicious light pizza snack for the warmer months using our BBQ & Horopito Dry Rub Hot Smoked Salmon and the Rebel Bakehouse Original White Wraps. Customize it to your liking!
Ingredients
1 pack of Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon
1 Wrap
2 Tablespoon creme fraiche
2 Handful grated cheddar cheese
Garnishes
You can use any fresh greenery. We used
Dill
Miner’s lettuce
Product(s) used:
Method
Step 1
Spread 1 tablespoon of creme fraiche to a wrap
Step 2
Sprinkle a handful of grated cheddar cheese
Step 3
Generously crumble Aoraki BBQ & Horopito Hot Smoked Salmon
Step 4
Bake in an oven at 180°C for approximately five minutes or until the cheese becomes golden
Step 5
Garnish with dollops of creme fraiche and any fresh greenery, we used dill & miners lettuce
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.
Learn more
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BBQ & Horopito Dry Rub Hot Smoked Salmon Wrap Pizza
Hot smoked
,
Serves
2
5 min
A delicious light pizza snack for the warmer months using our BBQ & Horopito Dry Rub Hot Smoked Salmon and the Rebel Bakehouse Original White Wraps. Customize it to your liking!
Ingredients
1 pack of Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon
1 Wrap
2 Tablespoon creme fraiche
2 Handful grated cheddar cheese
Garnishes
You can use any fresh greenery. We used
Dill
Miner’s lettuce
Method
Step 1
Spread 1 tablespoon of creme fraiche to a wrap
Step 2
Sprinkle a handful of grated cheddar cheese
Step 3
Generously crumble Aoraki BBQ & Horopito Hot Smoked Salmon
Step 4
Bake in an oven at 180°C for approximately five minutes or until the cheese becomes golden
Step 5
Garnish with dollops of creme fraiche and any fresh greenery, we used dill & miners lettuce