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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.