20 mins
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Honey Butter Smashed Croissant & Cold Smoked Salmon
Serves
1
A delicious cold smoked salmon recipe with a sweet and savoury twist. This smashed croissant topped with Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon makes a quick and indulgent breakfast or brunch favourite.
Ingredients
1 large croissant
1 tbsp butter
1 tsp honey
½ avocado, mashed
1 egg
½ pack Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon
15g Parmesan cheese, finely grated
Salt and freshly ground black pepper, to taste
Method
Step 1
Place the croissant between two sheets of baking paper and gently roll it flat with a rolling pin until compressed.
Step 2
Heat the butter and honey together in a frying pan over medium heat until melted and combined. Add the flattened croissant and cook until golden and crisp on both sides, allowing it to soak up the honey butter.
Step 3
Bring a small saucepan of water to the boil. Carefully add the egg and cook for 6–7 minutes for a soft boiled egg. Transfer to iced water, peel and halve.
Step 4
Spread the mashed avocado over the toasted croissant and season with salt and freshly ground black pepper.
Step 5
Layer the Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon over the avocado and top with the soft boiled egg.
Step 6
Sprinkle with finely grated Parmesan cheese and serve immediately.
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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Other Recipes
Honey Butter Smashed Croissant & Cold Smoked Salmon
Cold Smoked
,
Serves
1
20 mins
A delicious cold smoked salmon recipe with a sweet and savoury twist. This smashed croissant topped with Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon makes a quick and indulgent breakfast or brunch favourite.
Ingredients
1 large croissant
1 tbsp butter
1 tsp honey
½ avocado, mashed
1 egg
½ pack Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon
15g Parmesan cheese, finely grated
Salt and freshly ground black pepper, to taste
Method
Step 1
Place the croissant between two sheets of baking paper and gently roll it flat with a rolling pin until compressed.
Step 2
Heat the butter and honey together in a frying pan over medium heat until melted and combined. Add the flattened croissant and cook until golden and crisp on both sides, allowing it to soak up the honey butter.
Step 3
Bring a small saucepan of water to the boil. Carefully add the egg and cook for 6–7 minutes for a soft boiled egg. Transfer to iced water, peel and halve.
Step 4
Spread the mashed avocado over the toasted croissant and season with salt and freshly ground black pepper.
Step 5
Layer the Aoraki Blackcurrant with Kāmahi Honey Cold Smoked Salmon over the avocado and top with the soft boiled egg.
Step 6
Sprinkle with finely grated Parmesan cheese and serve immediately.