NZ Woman's Weekly

Wedding food: Honey and balsamic roasted salmon with pate, chunky hummus and smoked bacon jam

  • Meal Type

  • Servings

  • Courses

This inviting appetiser combines stunning flavours with healthy ingredients
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 side of salmon, boned, skin on
  • 250g smoked streaky bacon
  • 4 tbsp walnut pieces
  • 2 lemons
  • Olive oil
  • 2 red onions, finely sliced
  • 4 tbsp brown sugar
  • ¼ cup balsamic vinegar
  • 400g tin chickpeas cooked in spring water
  • 1 tbsp tahini
  • 200g light cream cheese
  • 1 tbsp sour cream
  • 2 tsp dijon mustard
  • Juice of 1 lemon
  • Salt and pepper
  • 6-8 Lebanese flatbreads, to serve

1 Preheat the grill in your oven. Heat the honey slightly in the microwave and mix it with the balsamic vinegar. Brush this glaze onto the flesh of the salmon so it is evenly coated. Put the salmon in one baking tray and the bacon in another. Put both under a hot grill (not too close!) and cook for about 15 minutes, turning the bacon halfway through.

2 Remove from the grill and leave to rest. While they are cooking, put the walnuts in a hot frying pan and dry fry for about 5 minutes. Make sure they are moving constantly to avoid them tasting burned or bitter. Now cut 2 lemons in half and put them flesh-side down into the still-hot frying pan.

3 Cook them until the surface of the lemon caramelises and changes to a dark brown, almost black colour. Set aside. Smoked bacon jam Saute the onions in a little olive oil, then add the sugar and balsamic to the saucepan. Reduce the heat and allow to simmer until thickened. Roughly chop the streaky bacon and fold it through the jam.

Chunky hummus

Drain and reserve the liquid from the tin of chickpeas. In a bowl, start smashing up the chickpeas using a potato masher or similar. Add the tahini and walnuts as you continue to smash the chickpeas. Add the reserved liquid as you do this until the hummus reaches a chunky, yet spreadable consistency.

Salmon pate

Take half the cooked salmon and put into a food processor with the cream cheese, sour cream, dijon mustard and lemon juice. Blitz until smooth. Season to taste. Cut the flatbreads into wedges and lightly grill with a little olive oil, salt and pepper.

To serve

Arrange all the components, including the roasted lemons, on a large board or platter.

Issue 1541

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