Aoraki Ohitashi of Hot Smoked Salmon

This is a tasty twist on Japanese Ohitashi; traditionally greens blanched in dashi broth. The substitution of smoked salmon keeps that dried bonito smokiness but also adds a pleasing sweetness to the dish.

Prep:
25 minutes
Cook:
Serves:
4 appetisers

Ingredients

100g Aoraki Hot Smoked Salmon

1 bunch of mixed swiss chard (substitute with silverbeet or spinach)

For the sesame sauce:

1/2 cup of hull on sesame seeds (substitute 1 tbsp tahini)

1 Tbsp japanese soy sauce

1 Tbsp mirin (alcohol burnt off)

1/2 tsp sesame oil

Method

Trim the leaves from the stalks of the leafy greens.

Boil separately until cooked (the stalks require longer cooking). Chill immediately and spin or pat dry.

Spread the leaves over the bottom half of the rolling mat closest to you.

Add the smoked salmon and stalks across the leading edge of the spinach leaves. Roll tightly. Use the mat to squeeze out any residual water.

Slice into four roll pieces, stand on end and dress with sesame seed sauce.

For the sesame sauce:

Grind the seeds into a paste using the mortar and pestle.

Stir in the oil, soy sauce and mirin.