Ingredients
- 336g (or thereabouts) High Country Salmon Gravadlax, sliced
- 0.5 telegraph cucumber, cut into slices or chunks
- 2 large, ripe tomatoes, sliced
- 2 limes, halved for squeezing
- 0.5 small red onion, very finely sliced
- 1 0.5 tablespoons good quality mango chutney
- juice of 1 juicy lime or 1 lemon
- a good pinch dried red chilli flakes
- 2 tablespoons extra virgin olive oil
- 2 firm but ripe avocados, halved, stone removed and peeled
- a small handful of coriander leaves
- a good pinch of roasted and ground cumin seed
- 500ml freshly squeezed orange juice
- 2 tablespoons extra virgin olive oil sea salt
- sea salt
Recipe also works with:
Method
- Make the dressing, pour the orange juice into a saucepan and put over medium-low heat. Reduce by half then remove from the heat and cool a little before whisking in the oil. Season with salt. Pour into a small jug, bowl or jar for serving.
- Make the salad, combine the red onion, chutney, lime or lemon juice, chilli flakes and olive oil in a medium-sized bowl. Slice or dice the avocado flesh and gently stir in along with the coriander leaves and cumin. Put into a serving bowl.
- Serve the High Country Salmon Gravadlax sliced on a board with the cucumber, tomatoes and lime halves. Serve the avocado salad and orange dressing alongside. Or alternatively, make up individual salads.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...