Miso Udon with Cold Smoked Salmon

Name: Miso Udon with Cold Smoked Salmon
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

15 mins

A quick and comforting cold smoked salmon recipe with a Japanese-inspired twist. This creamy Miso Udon with Aoraki Original Cold Smoked Salmon combines silky noodles, rich miso flavours and delicate smoked salmon for an easy 15-minute meal that's perfect for lunch or dinner.

Ingredients

2 portions cooked udon noodles

2 tbsp butter

3 cloves garlic, finely minced

1 tbsp miso paste

½ cup milk

¼ cup cream

1 tsp soy sauce

1 x pack Aoraki Original Cold Smoked Salmon

Fresh cracked pepper, to taste

Chilli oil (optional, for serving)

Product(s) used:

Original

Cold Smoked Salmon

Method

Step 1

Heat a pan over medium heat 1and melt the butter.

Step 2

Add the garlic and cook gently for 30–60 seconds until fragrant, without browning.

Step 3

Stir in the miso paste, allowing it to loosen and combine with the butter and garlic.

Step 4

Pour in the milk and cream, stirring continuously until a smooth, creamy sauce forms.

Step 5

Add the soy sauce and a generous crack of black pepper. Simmer for 1–2 minutes until slightly thickened.

Step 6

Add the cooked udon noodles and toss through the sauce until fully coated and heated through. Turn off the heat.

Step 7

Dish up the noodles and add the Aoraki Cold Smoked Salmon on top.

Step 8

Serve immediately, topped with extra cracked pepper and a drizzle of chilli oil if desired.

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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