Hot Smoked Salmon & Pear Flatbread

Name: Hot Smoked Salmon & Pear Flatbread
Prep time: 15 min
Total time: 15 min
Yield: 2
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

10 mins

This Hot Smoked Salmon and Pear Flatbread recipe combines creamy cheese, sweet pear, peppery greens, and premium Aoraki Salmon Hot Smoked Salmon for a quick, fresh and flavour-packed dish that’s ready in just 10 minutes—perfect for easy lunches, entertaining, or light summer meals.

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Ingredients

2 flatbreads (choose from flatbread, pita bread, tortilla wraps, pizza bases, or ciabatta slices)

1 x pack of Aoraki Original Hot Smoked Salmon, flaked

3–4 tbsp soft cheese (cream cheese, ricotta, or goats cheese)1 small pear, thinly sliced

1 tsp honey

A handful of micro herbs or arugula

Salt and pepper, to taste

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Product(s) used:

Original Artisan

Hot Smoked Salmon

Method

Step 1

Preheat the oven to 180°C (350°F). Lightly toast the chosen base for 3–5 minutes until just crisp.

Step 2

Spread the soft cheese evenly over each base.

Step 3

Arrange thin pear slices on top of the cheese, then layer with the smoked salmon flakes.

Step 4

Drizzle lightly with honey and scatter micro herbs or arugula over the top.

Step 5

Season lightly with salt and pepper, slice into pieces, and serve immediately.

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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

Learn More