YOUR NEW CROWD-PLEASER

BBQ & HOROPITO DRY RUB HOT SMOKED SALMON

It’s sweet, tangy, a little spicy and, like all things barbecued, it’s deliciously smoky. We’ve teamed up these salmon fillets with cooling avocado crema and zesty fresh fruit salsas so you can entertain with plates full of colour and pizzazz all season long, at home, at the bach or on the beach. Enjoy these easy recipes that can be assembled in mere moments – just add lime-spiked margaritas and cold beer.

SPICY SALMON SUMMER SALAD BOWL WITH AVOCADO CORIANDER SAUCE

5-6 radishes, quartered lime juice 1 small red onion, sliced into rings 1 teaspoon caster sugar 2 tablespoons white vinegar or lime juice 250g brown, red & wild rice medley, cooked, cooled (we used Ben’s Original Microwave Rice) 1 avocado, sliced peach salsa (see recipe) 1-2 handfuls tortilla chips avocado coriander sauce (see recipe) 3-4 Aoraki BBQ Horopito salmon fillets jalapeño crema (see recipe) fresh limes, coriander & pickled jalapeños, to serve

Sprinkle the cut radishes with a little salt and a squeeze of lime juice, toss to coat and set aside to marinate for 10 minutes.

Place the onion rings into a small bowl, sprinkle with the sugar, white vinegar or lime juice and a little salt, then microwave on high for 1 minute. Set aside to cool.

Pile the rice on a serving platter, add the sliced avocado, peach salsa and tortilla chips. Place a decent amount of the avocado coriander sauce onto the platter, add the pickled radishes and the salmon fillets and top with the pickled onion rings.

Dress the whole lot with the jalapeño crema, lime cheeks, extra coriander and extra jalapeños if desired. Serve direct to the table.

LIME JALAPEÑO CREMA

½ cup Greek yoghurt ⅔ cup fresh cream 2-3 tablespoons pickled jalapeños ⅓ lime chopped, skin and all ⅓ teaspoon salt

Blitz everything together in a small food processor until combined and thickened.

Adjust flavour by adding more salt or a little lime juice.

AVOCADO CORIANDER SAUCE

1 avocado ¼ clove garlic chopped ¼ cup plain Greek yoghurt 3 tablespoons lime juice 1 teaspoon honey ½ cup fresh coriander

Scoop the flesh from the avocado, combine with all the other ingredients in a blender and blend until creamy. Season with salt or add more lime juice if needed.

PEACH SALSA

1½ cups diced fresh peach or nectarine 1 avocado, cubed 1-2 green chillies (seeded if you want less heat), chopped ½ cup coriander, roughly chopped 1 tablespoon lime zest ¼ cup lime juice

Combine all ingredients in a bowl and allow to sit for 10 minutes before using, to allow the flavours to get to know each other.

SALMON PARTY TACOS WITH PINEAPPLE SALSA & LIME JALAPEÑO CREMA

6-8 small soft flour tortillas avocado coriander sauce (see recipe) 2-3 cups shredded red cabbage, dressed in a little salt & lime juice 1-2 Aoraki BBQ Horopito salmon fillets, broken into bite-sized bits pineapple salsa (see recipe) lime jalapeño crema (see recipe) 2-3 tablespoons toasted sesame seeds lime cheeks & fresh coriander, to serve

Lay out the tortillas. Spread each with a good smear of avocado coriander sauce and add a handful of shredded cabbage. Add a little salmon to each taco. Spoon on some of the pineapple salsa and a squirt of jalapeño crema.

Sprinkle with sesame seeds and serve with lime cheeks and extra coriander. Devour immediately with a cold beer.

PINEAPPLE SALSA

1½ cups diced or roughly chopped fresh pineapple 1 avocado, cubed 1-2 jalapeños, seeded if desired, chopped ½ cup coriander, chopped ½ cup fresh basil, chopped 2 tablespoons lime juice

Combine all ingredients in a bowl and allow to sit for 10 minutes before using, to allow the flavours to get to know each other.