12 minutes
Wraps with Blackcurrant Cold Smoked Salmon & Apple Slaw
Serves
2
Bright, fresh, and beautifully balanced, these wraps pair our Blackcurrant Cold Smoked Salmon with a crisp apple slaw for a quick meal that still feels a little special. Sweet, tangy, and delicately smoky, they come together in minutes. Perfect for an easy lunch or a light dinner.
Ingredients
100g Aoraki Blackcurrant Cold Smoked Salmon
2 large tortillas wraps
1 small apple, finely sliced (Granny Smith or Jazz works well)
1 cup green cabbage, finely shredded
1 small carrot, grated
2 tbsp mayonnaise
Honey-Lemon Dressing:
1 tbsp honey
1 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
Salt and pepper, to taste
Product(s) used:
Method
Step 1
In a small bowl, whisk together honey, lemon juice, and olive oil. Season lightly with salt and pepper.
Step 2
In a medium bowl, combine apple, cabbage, and carrot. Pour over the dressing and toss gently until evenly coated.
Step 3
Lay out the wraps on a flat surface. Spread each with a thin layer of mayonnaise.
Step 4
Arrange smoked salmon slices evenly across each wrap.
Step 5
Spoon a generous amount of apple slaw over the salmon. Sprinkle with herbs if using.
Step 6
Roll each wrap tightly. Slice in half diagonally and serve fresh.
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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Wraps with Blackcurrant Cold Smoked Salmon & Apple Slaw
Cold Smoked
,
Serves
2
12 minutes
Bright, fresh, and beautifully balanced, these wraps pair our Blackcurrant Cold Smoked Salmon with a crisp apple slaw for a quick meal that still feels a little special. Sweet, tangy, and delicately smoky, they come together in minutes. Perfect for an easy lunch or a light dinner.
Ingredients
100g Aoraki Blackcurrant Cold Smoked Salmon
2 large tortillas wraps
1 small apple, finely sliced (Granny Smith or Jazz works well)
1 cup green cabbage, finely shredded
1 small carrot, grated
2 tbsp mayonnaise
Honey-Lemon Dressing:
1 tbsp honey
1 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
Salt and pepper, to taste
Method
Step 1
In a small bowl, whisk together honey, lemon juice, and olive oil. Season lightly with salt and pepper.
Step 2
In a medium bowl, combine apple, cabbage, and carrot. Pour over the dressing and toss gently until evenly coated.
Step 3
Lay out the wraps on a flat surface. Spread each with a thin layer of mayonnaise.
Step 4
Arrange smoked salmon slices evenly across each wrap.
Step 5
Spoon a generous amount of apple slaw over the salmon. Sprinkle with herbs if using.
Step 6
Roll each wrap tightly. Slice in half diagonally and serve fresh.