15 mins
Cucumber Salad with Smoked Salmon
Serves
4
This went viral for a reason! Delightful, fresh & vibrant recipe. A great summer recipe with thanks to our friends at Appetise. You can shop with them here.
Ingredients
2 telegraph cucumbers thinly sliced
1 pack of Aoraki Original Artisan Hot Smoked Salmon Portion
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sesame oil
2 tsp runny honey
1 clove of garlic crushed
100 g mesclun salad mix
1 red onion thinly sliced
100 g radishes thinly sliced
1 tbsp sesame seeds lightly toasted in a dry frying pan
3 tbsp crispy fried shallots
½ handful chives snipped into small pieces
1 red chilli deseeded and thinly sliced
Product(s) used:
Method
Step 1
Place the thinly sliced cucumber in a large bowl. Sprinkle with a little salt, mix well, and let sit for 10 minutes to release excess water. Drain any liquid.
Step 2
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey and garlic.
Step 3
In the bowl with the cucumbers, add the leaves, red onion, radish and flake over the smoked salmon. Pour the dressing over and gently toss to coat.
Step 4
Sprinkle with toasted sesame seeds, crispy shallots, chives, and sliced red chilli.
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.
Learn more
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Other Recipes
Cucumber Salad with Smoked Salmon
Hot smoked
,
Serves
4
15 mins
This went viral for a reason! Delightful, fresh & vibrant recipe. A great summer recipe with thanks to our friends at Appetise. You can shop with them here.
Ingredients
2 telegraph cucumbers thinly sliced
1 pack of Aoraki Original Artisan Hot Smoked Salmon Portion
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sesame oil
2 tsp runny honey
1 clove of garlic crushed
100 g mesclun salad mix
1 red onion thinly sliced
100 g radishes thinly sliced
1 tbsp sesame seeds lightly toasted in a dry frying pan
3 tbsp crispy fried shallots
½ handful chives snipped into small pieces
1 red chilli deseeded and thinly sliced
Method
Step 1
Place the thinly sliced cucumber in a large bowl. Sprinkle with a little salt, mix well, and let sit for 10 minutes to release excess water. Drain any liquid.
Step 2
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey and garlic.
Step 3
In the bowl with the cucumbers, add the leaves, red onion, radish and flake over the smoked salmon. Pour the dressing over and gently toss to coat.
Step 4
Sprinkle with toasted sesame seeds, crispy shallots, chives, and sliced red chilli.
Step 5
Serve in shallow bowls.