20 mins
Pickled Vegetable Salad with Cold Smoked Salmon
Serves
4
A stockpile of pickled vegetables can last in the refrigerator for a couple of weeks. They add some zing to what can otherwise be a boring salad. Combined with last nights left over rice or grain, some dukkah and salad greens, they can become a satisfying and healthy quick lunch. Topping it with our cold smoked salmon adds a touch of luxury.
Ingredients
1 pack of Aoraki Cold Smoked Salmon 180g
½ Telegraph Cucumber - cut into ribbons
8 Baby Carrots
8 Baby Turnips
1 cup Cauliflower florets
1 cup Cooked Red Rice ( or other ancient grain)
1 tablespoon Pickled Lemon Batons
1 tablespoon Toasted Pumpkin Seeds
2 tablespoons Dukkah
½ teaspoon Sumac
For Brine
1/2 cup Rice Vinegar
1 tablespoon Honey
1 teaspoon Salt
Pinch of Saffron
Product(s) used:
Method
Step 1
To make brine for pickled vegetables; boil 1/2 cup rice vinegar, 1 tablespoon honey, 1 teaspoon salt and a pinch of saffron. Let cool.
Step 2
Clean carrots and turnips, cut in half lengthwise and place in brine with cauliflower overnight.
Step 3
Scatter ingredients on plate, dress with a little of the saffron brine.
Make your own dukkah
- ½ cup toasted hazelnuts
- 1 tablespoon toasted sesame seeds
- 1 teaspoon cracked black pepper
- 1 teaspoon crushed coriander seeds
- 1 teaspoon crushed cumin seeds
- Sea salt to taste
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.
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Other Recipes
Pickled Vegetable Salad with Cold Smoked Salmon
Cold smoked
,
Serves
4
20 mins
A stockpile of pickled vegetables can last in the refrigerator for a couple of weeks. They add some zing to what can otherwise be a boring salad. Combined with last nights left over rice or grain, some dukkah and salad greens, they can become a satisfying and healthy quick lunch. Topping it with our cold smoked salmon adds a touch of luxury.
Ingredients
1 pack of Aoraki Cold Smoked Salmon 180g
½ Telegraph Cucumber - cut into ribbons
8 Baby Carrots
8 Baby Turnips
1 cup Cauliflower florets
1 cup Cooked Red Rice ( or other ancient grain)
1 tablespoon Pickled Lemon Batons
1 tablespoon Toasted Pumpkin Seeds
2 tablespoons Dukkah
½ teaspoon Sumac
For Brine
1/2 cup Rice Vinegar
1 tablespoon Honey
1 teaspoon Salt
Pinch of Saffron
Method
Step 1
To make brine for pickled vegetables; boil 1/2 cup rice vinegar, 1 tablespoon honey, 1 teaspoon salt and a pinch of saffron. Let cool.
Step 2
Clean carrots and turnips, cut in half lengthwise and place in brine with cauliflower overnight.
Step 3
Scatter ingredients on plate, dress with a little of the saffron brine.
Make your own dukkah
- ½ cup toasted hazelnuts
- 1 tablespoon toasted sesame seeds
- 1 teaspoon cracked black pepper
- 1 teaspoon crushed coriander seeds
- 1 teaspoon crushed cumin seeds
- Sea salt to taste