Short order recipes
Seasonal garden platters
Accompany with seasonal produce from your home garden. Radishes, courgettes, celery, broccoli, avocados, tomatoes, carrots, olives or even seedless grapes, can all accompany a jar of Ahia smoked fish spread.
Baked potatoes with smoked fish spread & coleslaw
Wash, clean and bake large Agria, red potatoes or kumara in the oven for about 1 hour until soft and tender. While baking make a quick spinach coleslaw with fresh spinach leaves, thinly sliced red onion, grated carrot and shredded zucchini. Dress the slaw with mayonnaise or vinaigrette. Cut a cross into the top of each baked potato, and dress with a little butter or olive oil. Season to taste with salt and freshly ground black pepper. Top with a good spoonful of Ahia smoked fish spread of choice and sprinkle over grated Parmesan or Manchego cheese.
Smoked fish pasta
Heat a pot of salted, boiling water and cook pasta shells until just tender, according to packet instructions. Drain and rinse, and then dress the pasta with a little olive oil. Mix through the contents of any Ahia smoked fish spread with thinly sliced spring onions, 2-3 sliced gherkins, capers, blanched broccoli florets, finely chopped fresh parsley and season to taste with salt and freshly ground black pepper. Chill before serving.
Smoked fish quesadillas
Spoon any Ahia smoked fish spread over small tortillas, top with spinach, avocado and chilli slices. Place another tortilla on top to make a sandwich. Heat a sandwich press or heavy based frying pan, and cook the tortilla sandwich for 1 minutes each side, until toasted and the filling has heated through. Slice into wedges to serve warm.
Lunchboxes with smoked fish spread
For the best of homemade-to-go lunches, fill a lunch box with sliced vegetables like celery, cucumber, lettuce leaves, carrots, tomatoes, radishes, courgettes, crackers, wraps or bread slices and take a jar of Ahia smoked fish spread to work or school. Keep chilled.
Smoked fish spread & avocado
Halve a ripe whole avocado, remove the stone and gently peel away the skin. Drizzle the avocado with plenty of lemon or lime juice. Place the halves on serving plates with the inner whole facing up. Spoon a large dollop of the salmon spread into the middle of the avocado. Top with sprouts, microgreens and fresh herbs. Serve with extra toasted bread, lemon wedges and crisp vegetables.