Hot Smoked Salmon& Potato Salad with Horseradish Pesto
500g baby potatoes
200g green beans, trimmed
200g Coromandel Smoking Co hot smoked salmon filet, flaked
40g baby spinach leaves
2 1/2 cups basil leaves
2tbsp store-bought horseradish , grated
2 tbsp pine nuts, toasted
2 tbsp parmesan, finely grated
Sea salt & cracked pepper
1/4 cup olive oil
To make the horseradish pesto, place the basil, horseradish, pinenuts, cheese, salt, pepper and oil in the bowl of a food processor and process until smooth. Set aside. Place the potatoes in a pan of cold water and bring to the boil. Cook for 12-15 minutes, add the beans and cook for a further 2 minutes. Drain and cool slightly. Slice the potatoes and beans and place in a bowl with the salmon, baby spinach leaves and horseradish pesto. Toss to combine. Serves 2.
Hot Smoked Salmon, Asparagus & Potato Salad
designed by Ray McVinnie
Coromandel Smoking Co Hot Smoked Salmon
Hard boiled eggs
1 pottle of Food By Chefs Mayonnaise
Flat leaf parsley
Juice of one lemon
Lemon wedges to serve
Chop the boiled eggs and stir them into sme Food By Chefs mayonnaise which has had lemon juice and chopped chives added. Reserve
Boil some potatoes until tender and crush slightly, mix with the mayonnaise and place them on a serving platter.
Boil some asparagus spears, drain and place on the potatoes.
Break up some Coromandel Smoking Co Hot Smoked Salmon and place on top
Sprinkle some capers, chopped chives and parsley on top
Serve with lemon wedges for squeezing
Smoked Salmon & Macadamia Fish Cakes
150g Coromandel Smoking Co ‘Hot Smoked Salmon’
2 cups Kumara Mash (use your favourite potato recipe)
¼ cup Spring Onions
¼ cup Fresh Coriander Finely Chopped (or Italian Parsley)
75g Cathedral Cove Macadamia Lemon Kelp Sprinkle
100g Chickpea Flour (or rice flour)
25ml Coconut Milk
Macadamia Oil (for cooking)
1 Lemon cut into Wedges & Lemon Zest
Make Kumara mash & allow to cool for 20 min. Place mash in a large mixing bowl & add chickpea flour with coconut milk, mix together well.
Add smoked salmon (cut into small pieces), 25g Macadamia Lemon Kelp Sprinkle, spring onions, fresh herbs (coriander or parsley), lemon zest & mix together with a large spoon.
Place 50g of the Macadamia Lemon Kelp Sprinkle onto a large board & shape mixture into small cakes (approx 10) before placing onto the sprinkle. Turn cake over to form an even ‘crust’ on either side.
Place a large pan on a medium heat; add enough macadamia oil to cover the base of the pan, place cakes in the oil & cook for 2-3 minutes on either side.
Serve with wedges of lemon & aioli. Makes approx 10 cakes = 5 serves