10 mins
Avocado Board with BBQ & Horopito Hot Smoked Salmon
Serves
6
These appetiser boards have taken social media by a storm and we see why! We used a classic combo of salmon and avocado and brightened it up with pops of flavour.
Ingredients
1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon portion
3 avocados
2 limes, one juiced, one sliced in wedges
Salt and pepper
½ tub Aoraki Malossol Caviar
1 Tbsp basil paste
1 tsp lightly dried chives or parsley
Crackers
Product(s) used:
Method
Step 1
Slice the avocados in half. Scoop the flesh into a bowl, season with lime juice and salt & pepper and mash until smooth.
Step 2
Using the back of a spoon, paint the board with the avocado purée.
Step 3
Break the salmon in chunks and place over the avocado.
Step 4
Squeeze dots of basil paste over and sprinkle with caviar and chives.
Step 5
Serve with your favourite crackers and lime wedges.
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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Avocado Board with BBQ & Horopito Hot Smoked Salmon
Hot smoked
,
Serves
6
10 mins
These appetiser boards have taken social media by a storm and we see why! We used a classic combo of salmon and avocado and brightened it up with pops of flavour.
Ingredients
1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon portion
3 avocados
2 limes, one juiced, one sliced in wedges
Salt and pepper
½ tub Aoraki Malossol Caviar
1 Tbsp basil paste
1 tsp lightly dried chives or parsley
Crackers
Method
Step 1
Slice the avocados in half. Scoop the flesh into a bowl, season with lime juice and salt & pepper and mash until smooth.
Step 2
Using the back of a spoon, paint the board with the avocado purée.
Step 3
Break the salmon in chunks and place over the avocado.
Step 4
Squeeze dots of basil paste over and sprinkle with caviar and chives.
Step 5
Serve with your favourite crackers and lime wedges.