Regal’s new salmon range is flavoured with sweet, mellow maple wood smoke and is perfect for seasonal get-togethers these holidays.
Regal Salmon’s new Maple Smoked range has arrived just in time for summer entertaining. Delicious and versatile, the Double Maple King Salmon is infused with maple flavour before being slowly smoked over maple woods, delivering a subtly sweet and smoky flavour profile that works beautifully in fresh summer salads. Or, opt for the sea-salt-cured Regal Maple Cold Smoked King Salmon for crowd-pleasing canapés.
True to Regal’s environmental ethos, the Maple Smoked range is sourced from King salmon sustainably grown in the Marlborough Sounds.
Matched with wonderful omega-3 health benefits, Regal’s Maple Smoked Salmon range is the perfect choice for summer cooking.
The Regal Maple range is available in 200g Double Maple Wood Roasted, 100g Twin Pack Maple Cold Smoked, and 200g Twin Pack Maple Cold Smoked.
Regal Maple Salmon Rollups
200g Regal Maple Cold Smoked Salmon
200g edamame beans
2 tsp kelp salt
1 tsp rice wine vinegar
Flesh of 2 avocados
Juice of ½ lemon
¼ cup black sesame seeds
¼ cup white sesame seeds
PONZU DIPPING SAUCE
½ cup ponzu sauce
1 tbsp sake
2 spring onions, finely chopped
Shredded zest of 1 lemon or lime
120g pickled ginger
1. Remove the salmon from the fridge. Cook the edamame beans until tender, about 4-5 minutes in boiling water. Drain and refresh in ice-cold water. Remove from pods. Season with kelp salt and rice vinegar. Use a handheld blender to mash the edamame beans together with the avocado and lemon juice.
2. Toast the sesame seeds in a small frying pan for 8 minutes, stirring, until toasted and brown. Remove from heat and tip onto a flat plate.
3. To make the ponzu dipping sauce, mix together the ponzu sauce, sake, spring onions and lemon zest. Set aside.
4. Take a piece of the Regal Smoked Salmon, lay pieces flat and trim any uneven sides, spread with 2-3 pieces of pickled ginger. Spread on a small spoonful of edamame and avocado mash.
5. Roll up the salmon to enclose the filling, then carefully roll in the toasted sesame seeds to coat the outside. Arrange on a platter and serve with the ponzu dipping sauce.