30 minutes
Buckwheat Salad with BBQ & Horopito Dry Rub Hot Smoked Salmon
Serves
2
A delicious & nutritious salad perfect for those weekday lunches.
Thanks to our friends at Appetise for this recipe creation. You can shop with them here.
Ingredients
1 pack of Aoraki BBQ & Horopito Hot Smoked Salmon, flaked
1 cup buckwheat
½ red onion, finely chopped
½ cucumber, diced
1 tomato, diced (use more if small)
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
¼ cup pumpkin seeds, lightly toasted
1 lemon juice and zest
2 tbsp olive oil
Product(s) used:
Method
Step 1
Rinse the buckwheat under running water and then cook according to packet instructions (we find that 5-10 minutes in a pot of boiling water is usually perfect as you want to retain texture). Drain well and set aside.
Step 2
In a large salad bowl, combine the cooled buckwheat, flaked hot smoked salmon, red onion, cucumber, tomatoes, dill, parsley and pumpkin seeds.
Step 3
In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper to create the dressing.
Step 4
Pour the dressing over the salad and toss gently to combine.
Step 5
Serve in shallow bowls.
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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Buckwheat Salad with BBQ & Horopito Dry Rub Hot Smoked Salmon
Hot smoked
,
Serves
2
30 minutes
A delicious & nutritious salad perfect for those weekday lunches.
Thanks to our friends at Appetise for this recipe creation. You can shop with them here.
Ingredients
1 pack of Aoraki BBQ & Horopito Hot Smoked Salmon, flaked
1 cup buckwheat
½ red onion, finely chopped
½ cucumber, diced
1 tomato, diced (use more if small)
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
¼ cup pumpkin seeds, lightly toasted
1 lemon juice and zest
2 tbsp olive oil
Method
Step 1
Rinse the buckwheat under running water and then cook according to packet instructions (we find that 5-10 minutes in a pot of boiling water is usually perfect as you want to retain texture). Drain well and set aside.
Step 2
In a large salad bowl, combine the cooled buckwheat, flaked hot smoked salmon, red onion, cucumber, tomatoes, dill, parsley and pumpkin seeds.
Step 3
In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper to create the dressing.
Step 4
Pour the dressing over the salad and toss gently to combine.
Step 5
Serve in shallow bowls.