Aoraki Summer Salmon Board
Summer snacking whipped up in minutes – Aoraki's award winning spreads make each moment even more delicious
Serves: 10
INGREDIENTS
AORAKI SALMON SPREAD CROSTINI WITH FENNEL, ZUCCHINI AND MINT TRIFOLATI
3 tablespoons extra virgin olive oil
1 small fennel bulb, thinly sliced and fronds reserved
1 teaspoon fennel seeds, toasted and coarsely crushed
2 cloves garlic, crushed
¼–½ teaspoon chilli flakes
sea salt and ground pepper
500 grams zucchini, sliced 5mm thick
2 teaspoons apple cider vinegar
1 tablespoon finely chopped mint
TO ASSEMBLE
crostini
180 grams Aoraki Zesty Salmon Spread
AORAKI SMOKY SALMON SPREAD WITH CHILLI HONEY WALNUT CRUNCH
2 tablespoons runny honey
2 tablespoons toasted walnut pieces, finely chopped
2 teaspoons extra virgin olive oil
1 teaspoon finely grated lemon zest
½ teaspoon each sea salt and sweet smoked paprika
¼–½ teaspoon chilli flakes
TO SERVE
180 grams Aoraki Smoky Salmon Spread
toasted bagels or crostini
METHOD
TRIFOLATI: Heat the oil in a large frying pan over a medium heat. Add the fennel and cook for 5 minutes. Stir in the fennel seeds, garlic and chilli flakes and season with salt and pepper. Add the zucchini and cook 20–25 minutes or until very tender and starting to break down. Stir in the vinegar. Cool, then stir in the mint.
TO SERVE: Spread the crostini thickly with Zesty Salmon Spread and top each with some trifolati and fennel fronds.
AORAKI SMOKY SALMON SPREAD WITH CHILLI HONEY WALNUT CRUNCH: Heat the ingredients in a small pot until bubbling. Cool.
TO SERVE: Put the smoky salmon spread in a shallow dish and spoon over the chilli honey mixture. Serve with toasted bagels or crostini.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.