336g (or thereabouts) High Country Salmon Gravadlax, sliced
½ telegraph cucumber, cut into slices or chunks
2 large, ripe tomatoes, sliced
2 limes, halved for squeezing
Avocado salad
½ small red onion, very finely sliced
1 ½ 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
Orange dressing
500ml freshly squeezed orange juice
2 tablespoons extra virgin olive oil
sea salt
New Zealand food writer and stylist Kathy Paterson created this summer dish using 2021 Gold Medal-winning High Country Salmon Gravadlax. It’s perfect for summer entertaining as everything can be done ahead, aside from preparing the avocado.
For a finishing touch, you can finely grate the zest of the lime or lemon before squeezing, and sprinkle over the sliced salmon.
Add some boiled potatoes, drained and tossed in butter or crusty bread and a leafy green salad and - hey presto! - you have an impressive meal.
- 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.
Recipe by Kathy Paterson/Outstanding NZ Food Producer Awards