30 mins
Korean-style Salmon Pockets
Serves
4
Crispy on the outside and creamy, smoky and cheesy inside, these Korean-style salmon pockets are a fun twist on an easy smoked salmon recipe. Packed with flaky Aoraki BBQ & Horopito Hot Smoked Salmon, they’re quick to prepare and perfect for a tasty lunch, snack or casual dinner.
Ingredients
2 packs Aoraki BBQ & Horopito Hot Smoked Salmon
5 tbsp Aoraki Smoky Salmon Spread
3 tbsp Greek yoghurt
1 cup mushrooms, finely chopped
1 tsp olive oil or butter (for cooking mushrooms)
1–2 tbsp spring onion, sliced
Black pepper
3 large tortillas
200 g cheese, grated
Extra spring onion (optional)
Chilli oil (optional)
Method
Step 1
Heat olive oil or butter in a pan over medium-high heat. Add finely chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until all moisture has evaporated and they are golden and slightly caramelised. Set aside to cool slightly.
Step 2
In a bowl, mix the Smoky Salmon Spread and Greek yoghurt until smooth and creamy.
Step 3
Gently fold in the flaked BBQ & Horopito Hot Smoked Salmon, cooked mushrooms, spring onion, and black pepper. Don’t overmix or break up the salmon too much.
Step 4
Preheat oven to 180°C and line a round dish or baking tray with baking paper. Dip tortillas in warm (not boiling) water so that they fold easily. Cut each tortilla in half.
Step 5
Spoon the salmon filling into each tortilla half. Top generously with grated mozzarella.
Fold each half into a triangle and place seam-side down on the tray.
Step 6
Bake for 15–20 minutes, or golden and crisp on the outside
Step 7
Serve warm: best eaten straight from the oven while the cheese is still stretchy and the edges are crisp. Optional: sprinkle with extra spring onion and chilli oil before serving.
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
Gallery
Other Recipes
.jpg)
Korean-style Salmon Pockets
Hot Smoked
,
Spreads
,
Serves
4
30 mins
Crispy on the outside and creamy, smoky and cheesy inside, these Korean-style salmon pockets are a fun twist on an easy smoked salmon recipe. Packed with flaky Aoraki BBQ & Horopito Hot Smoked Salmon, they’re quick to prepare and perfect for a tasty lunch, snack or casual dinner.
Ingredients
2 packs Aoraki BBQ & Horopito Hot Smoked Salmon
5 tbsp Aoraki Smoky Salmon Spread
3 tbsp Greek yoghurt
1 cup mushrooms, finely chopped
1 tsp olive oil or butter (for cooking mushrooms)
1–2 tbsp spring onion, sliced
Black pepper
3 large tortillas
200 g cheese, grated
Extra spring onion (optional)
Chilli oil (optional)
Method
Step 1
Heat olive oil or butter in a pan over medium-high heat. Add finely chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until all moisture has evaporated and they are golden and slightly caramelised. Set aside to cool slightly.
Step 2
In a bowl, mix the Smoky Salmon Spread and Greek yoghurt until smooth and creamy.
Step 3
Gently fold in the flaked BBQ & Horopito Hot Smoked Salmon, cooked mushrooms, spring onion, and black pepper. Don’t overmix or break up the salmon too much.
Step 4
Preheat oven to 180°C and line a round dish or baking tray with baking paper. Dip tortillas in warm (not boiling) water so that they fold easily. Cut each tortilla in half.
Step 5
Spoon the salmon filling into each tortilla half. Top generously with grated mozzarella.
Fold each half into a triangle and place seam-side down on the tray.
Step 6
Bake for 15–20 minutes, or golden and crisp on the outside
Step 7
Serve warm: best eaten straight from the oven while the cheese is still stretchy and the edges are crisp. Optional: sprinkle with extra spring onion and chilli oil before serving.