Hot smoked ora king salmon, cashew nut butter and puffed barley
( SERVES 6 )
Each step of this Heritage Queenstown starter may be prepared well in advance and assembled just before serving making it the ideal dinner party dish for a crowd. Although locally sourced ingredients are paramount, the chef chooses the best from other regions as well.
Cured smoked salmon
Cashew nut butter
- For the salmon: Combine the soy sauce, maple syrup and bourbon. Place the salmon in a plastic bag and add the curing liquid. Vacuum seal or seal tightly. Refrigerate for 24 hours.
- Remove the salmon, wash and place on a rack. Chill, uncovered, for 12 hours.
- Place some manuka chips in a smoker or a foil-lined wok. Cover and smoke the salmon on a rack for 20 minutes on low heat.
- For the cashew nut butter: Combine the cashews and salt and enough canola oil in a blender to make a thick, butter-like paste.
- For the puffed barley: Soak the barley overnight in enough water to cover. Next day, boil the barley until cooked, about 25 minutes. Dry on a clean tea towel for 3 hours. Deep-fry in batches in canola oil at 200C, until puffed. Drain on paper towels. Season and store in an airtight container.
- For the soy reduction: Simmer the combined ingredients, until thick.
- To serve, place small pieces of salmon in 6 shallow bowls. Add the puffed barely, teaspoons of the cashew nut butter and drizzle with the soy reduction. Adrian also serves small roasted balls of kumara, sliced cucumber, a little pickled cabbage and pickled eggplant with each dish.