Hot smoked Ōra King Salmon with Avocado Bearnaise - Cuisine Magazine - From New Zealand to the World
Mark McAllister created this super summery recipe for Cuisine. Make it well in advance to make meal time easy. We have plated the salad here, but it is also great on a large platter in the middle of...
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Ingredients
- 700-800g piece of salmon (Regal brand Double Manuka hot-smoked salmon will work well too)
- 3 tablespoons floral honey
- 2 teaspoons flaky sea salt
- 1 large ripe avocado, chopped roughly
- juice of one lemon
- 1 tablespoon good-quality white wine vinegar
- 1 tablespoon extra virgin olive oil
- boiling water, to adjust consistency
- handful chopped tarragon
- handful chopped chervil
- 600g cooked jersey benne potatoes, halved and barbecued cut-side down until nutty brown
- 1 bunch red radishes, cut into wedges and barbecued until starting to brown
- 300g green beans, trimmed, blanched and cut in half
- 2 cobs corn, blanched and then barbecued until scorched
- 1 carrot, washed and cut with a peeler in fine ribbons
- 2 cups wild rocket or watercress
- 2 cups picked fresh summer herbs (I used parsley, fennel, tarragon and chervil)
- 2 tablespoons olive oil
- juice of a lemon
- sea salt to taste
- ½ cup toasted pumpkin seeds
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