1 NZ Avocado, halved, peeled
1 lemon, halved
1 large cucumber, peeled in ribbons
2 radishes, mandolined
100g Aoraki Pohutukawa Hot-smoked Salmon Fillet
¹⁄³ cup bocconcini
Handful Superb Herb crazy peas
2 tbsp Seasons Gourmet vegan chunky dips – basil & cashew with lime
Edible flowers (optional)
Side of Aoraki Pohutukawa Hot-smoked
1 pottle Seasons Gourmet vegan basil
pesto with roasted pine nuts
1 cucumber, sliced
1 pottle capers or caperberries
2 lemons, cut into wedges
Bunch radishes, halved
Pottle cream cheese
6 soft-boiled eggs, peeled, halved
- For the salmon and avocado wreath, make avocado rosettes by placing halved avocados on a chopping board. Thinly slice avocado, then carefully separate slices while moving them to create a spiral. Squeeze fresh lemon juice over avocado rosettes so they don't brown.
- Add thinly sliced lemon to the beginning of wreath. Arrange cucumber peels and radish in a wreath shape on your serving plate or small platter (leaving room for avocado rosettes). Add flaked salmon chunks, bocconcini, crazy peas and spoonfuls of pesto to wreath. Use a spatula to move avocado rosettes onto wreath. Sprinkle with salt and add edible flowers.
- For the salmon platter, place salmon side on a large platter or chopping board. Dot pottles of pesto around platter, then place cucumber, capers, lemon wedges, radishes, cream cheese, eggs and bread around platter in an attractive way. Garnish salmon with fresh dill and capers. Add your salmon and avocado wreath to the table.