New Zealand King (Chinook) Cold Smoked Salmon pretzel stick
www.aquaculture.org.nz
with dill sour cream & capers - 20 finger food sticks or approx 40 canapés
Ingredients
10
New Zealand King Salmon
Cold Smoked Slices
10
Fresh Pretzel Sticks
30gms
Capers
30gms
Red Onion – finely sliced
20 sprigs
Watercress tips or leaves
Dill & Sour Cream
300gms
Sour Cream
2 teaspoons Dill – finely diced
1 teaspoon Chive – finely diced
Method - Dill & Sour Cream
• Mix all the ingredients together until
they are well combined & place in a piping
bag to fill the pretzels.
Method
• Cut the pretzel along the length from
end to end but not completely in half.
• Open up the pretzel stick & using a
piping bag, pipe an even amount of dill
sour cream in each of the pretzel sticks.
Continue to fill the pretzel stick with a
slice of salmon in each stick (you may
need to cut the salmon slice in half to
achieve this).
• Garnish by evenly sprinkling the
capers, red onion & watercress on each
pretzel stick. You may need more capers,
red onion & watercress if you are making
canapés.
Recipe by Chef Andrew Brown
The George Hotel, Christchurch, New Zealand.