Poached Eggs and Waffles with Cold Smoked Salmon

Name: Poached Eggs and Waffles with Cold Smoked Salmon
Prep time: 15 min
Total time: 15 min
Yield: 4
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

This indulgent breakfast dish has its roots in the diners of California. Cold smoked salmon adds some sunshine as a healthy alternative to bacon, while still retaining the familiar sweet, salty, smoky essence.

Ingredients

1 pack of Aoraki Cold Smoked Salmon Slices 180g

4 Waffles

4 Poached eggs

2 Large radishes (julienned)

Watercress sprigs

Date syrup (or maple)

Salt & pepper to taste

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Product(s) used:

Original

Cold Smoked Salmon

Method

Step 1

Heat the waffles in a toaster or microwave (or make them from scratch if you wish)

Step 2

Arrange the remaining ingredients on the waffles

Step 3

Drizzle with the syrup and season with salt & pepper

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

Learn More