Golden smoked salmon crostini topped with chives

Golden Crostini Smoked Salmon

Name: Golden Crostini Smoked Salmon
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Aoraki Smoked Salmon; 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

Serves

20 mins

Crisp, golden crostini topped with creamy, delicately seasoned cold smoked salmon make an elegant smoked salmon appetiser that’s simple to prepare. This easy smoked salmon recipe combines Aoraki Original Cold Smoked Salmon with subtle Asian-inspired flavours for a delicious bite-sized starter, perfect for entertaining or sharing.

Ingredients

3 slices sourdough bread (or loaf bread of your choice)

Olive oil, for shallow frying

9 chive batons, to garnish

1x pack of Aoraki Original Cold Smoked Salmon (180g), finely chopped

1 tbsp mayonnaise

1 tsp sriracha (optional)

1 tsp soy sauce

1 tsp mirin

1 tsp rice wine vinegar

1 tbsp chives, finely chopped

Black pepper

Product(s) used:

Original

Cold Smoked Salmon

Method

Step 1

Trim the crusts from the bread. Cut each slice into 3 long rectangles.

Step 2

Heat a thin layer of olive oil in a frying pan over medium heat. Fry the bread rectangles for 2–3 minutes per side, until deeply golden and crisp. Transfer to paper towel to drain and cool slightly.

Step 3

In a bowl, combine the mayonnaise, sriracha, soy sauce, mirin, rice wine vinegar, chopped chives, and black pepper.

Step 4

Gently fold through the finely chopped cold smoked salmon until evenly coated.

Step 5

Transfer the mixture to a piping bag and divide evenly between the crispy bread rectangles.

Step 6

Top each with a chive baton and serve immediately.

Print Recipe

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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