Hot smoked ora king salmon, cashew nut butter and puffed barley
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.
See more of Jan's Queenstown-inspired recipes