The Village Press

Wood Roasted Smoked Salmon with a chilli, lime and honey vinaigrette

Ingredients:

    • 2 x 200gr packets of Regal natural wood  smoked salmon fillet – cut into medium pieces
    • ½ telegraph cucumber– Peeled and seeded and shaved lengthways with peeler
    • 4 tbsp Pickled Ginger – finely shredded
    • 4 tbsn roughly torn coriander leaves and finely chopped stalk
    • Sprigs of coriander for garnish
    • 2 finely sliced spring onions – sliced lengthways
    • 100 - 150gr rocket leaves
    • 2 limes – ½ of one lime zested and 1 juiced (1 for garnish)
    • ¼ - 1 Tspn finely chopped red chilli (to taste)
    • 70ml runny clover honey
    • Splash of good soy – Kikkoman
    • 3 tsp grated palm sugar
    • Splash good sushi vinegar
    • Splash of The Village Press Lime infused olive oil
    • The Village Press Olive oil (plain varietal)
    • Salt and pepper
        Method:
        In a suitable sized bowl mix the Rocket leaves, coriander, cucumber, pickled ginger and the spring onion and half of the salmon, taking care not to break up the salmon too much.

        To make the dressing combine and whisk well the lime zest, lime juice, the chilli and the splash of soy and the palm sugar, the sushi vinegar, The Village Press Lime Infused olive oil and honey. Adjust seasoning as desired.

        Arrange the salad onto a serving platter or on individual plates with the remaining salmon arranged accordingly.  Dress.

        Garnish with lime wedges. 
         
        -  Recipe provided by Chef Mark Dronjak, for further information visit www.markdronjak.co.nz.

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