Warm Potato Salad with Hot Smoked Salmon

Name: Warm Potato Salad with Hot Smoked Salmon
Prep time: 30 min
Total time: 30 min
Yield: 6
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

25 mins

A simple, flavour-packed dish that's perfect for any occasion. Warm potatoes are tossed with a creamy smoky dressing, fresh herbs and crunchy pickles, then topped with flakes of Aoraki Hot Smoked Wholegrain Mustard & Manuka Honey Salmon for an easy meal full of delicious flavour.

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Ingredients

1 pack Aoraki Hot Smoked Wholegrain Mustard & Manuka Honey Salmon

2 tbsp Aoraki Smoky Salmon Spread

800g potatoes

1 small red onion, thinly sliced

2–3 tbsp mayonnaise

2–3 tbsp pickles, chopped

1 handful fresh coriander, chopped

Salt & pepper, to taste

Lemon juice

Product(s) used:

Wholegrain Mustard & Mānuka Honey

Hot Smoked Salmon

Smoky

Salmon Spread

Method

Step 1

Boil potatoes in salted water for 10–15 mins until tender. Drain and keep warm.

Step 2

Mix Smoky Salmon Spread with mayonnaise and lemon juice if desired.

Step 3

Combine warm potatoes, onion, pickles, cilantro & dressing. Toss gently.

Step 4

Add Hot Smoked Salmon, season to taste, and serve warm.

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