15 mins
Hawker Rolls with Hot Smoked Salmon
Serves
4
An easy & tasty recipe to whip up for your lazy summer holidays.
Ingredients
50 g salad mix
1 carrot cut into matchsticks
1 cup mung bean sprouts
½ cucumber sliced
1 pack of Aoraki Original Artisan Hot Smoked Salmon Portion flaked
½ handful fresh coriander chopped
½ handful fresh mint chopped
½ handful fresh basil chopped
4 paratha
⅓ cup roasted salted peanuts chopped
2 tsp sriracha sauce optional
Asian Dressing
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp runny honey
2½ cm fresh ginger grated
1 clove of garlic crushed
1 lime juiced
Product(s) used:
Method
Step 1
To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic and lime juice. Set aside.
Step 2
In a large bowl, combine the salad greens, carrot, sprouts, cucumber, flaked salmon, coriander, mint, and basil. Drizzle with the dressing and toss gently to combine.
Step 3
Heat a frying pan over medium heat. Once the pan is hot, heat the parathas for about 1-2 minutes on each side, until they are soft and start to puff and colour.
Step 4
Lay a warm paratha on a plate. Place a generous portion of the salmon salad mixture in the centre.
Step 5
Sprinkle chopped peanuts over the top and drizzle with sriracha.
Step 6
Fold the sides of the paratha over the filling and roll it up tightly to form a wrap. Repeat with remaining paratha.
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
Hawker Rolls with Hot Smoked Salmon
Hot smoked
,
Serves
4
15 mins
An easy & tasty recipe to whip up for your lazy summer holidays.
Ingredients
50 g salad mix
1 carrot cut into matchsticks
1 cup mung bean sprouts
½ cucumber sliced
1 pack of Aoraki Original Artisan Hot Smoked Salmon Portion flaked
½ handful fresh coriander chopped
½ handful fresh mint chopped
½ handful fresh basil chopped
4 paratha
⅓ cup roasted salted peanuts chopped
2 tsp sriracha sauce optional
Asian Dressing
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp runny honey
2½ cm fresh ginger grated
1 clove of garlic crushed
1 lime juiced
Method
Step 1
To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic and lime juice. Set aside.
Step 2
In a large bowl, combine the salad greens, carrot, sprouts, cucumber, flaked salmon, coriander, mint, and basil. Drizzle with the dressing and toss gently to combine.
Step 3
Heat a frying pan over medium heat. Once the pan is hot, heat the parathas for about 1-2 minutes on each side, until they are soft and start to puff and colour.
Step 4
Lay a warm paratha on a plate. Place a generous portion of the salmon salad mixture in the centre.
Step 5
Sprinkle chopped peanuts over the top and drizzle with sriracha.
Step 6
Fold the sides of the paratha over the filling and roll it up tightly to form a wrap. Repeat with remaining paratha.