In this recipe, smoked salmon is used in a way that feels lighter and more unexpected than usual. Instead of being paired with rich or creamy ingredients, it is matched with the full sweetness of peach, the delicate crunch of courgette, and the bright, bold character of aji amarillo.
The dish comes together in layers: first the fruity, citrusy notes, then the fresh vegetable element, and finally the depth of the salmon, which brings everything together with its smoky flavour. The result is clean, vibrant and visually striking - perfect for a summer table or for a starter that moves away from more familiar combinations.
Aji amarillo is one of the most iconic ingredients in Peruvian cooking, loved for its balance of warmth, fragrance and a gentle fruity note. That complexity is exactly what makes it work so well in a dish like this, where it supports the smoked salmon and the sweetness of the peach without overpowering either.
Let's make it.
Ingredients
- 200 g Smokin' Brothers smoked salmon (belly cut)
- 2 ripe peaches
- 1 courgette
- Sweetcorn, as needed
- 1 red chilli
- 2 tsp toasted pumpkin seeds
For the sauce
- 1 generous tbsp aji amarillo paste
- 1 peach
- Juice of 2 limes
- Juice of half an orange
- 1 shallot
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- Salt, as needed
Method
- Add the peach and shallot, cut into small pieces, to a blender with the aji amarillo, lime juice, orange juice, white wine vinegar, extra virgin olive oil and salt. Blend until smooth and creamy.
- Then cut the courgette into fine julienne strips, slice the peach thinly, and cut the red chilli into thin rounds.
- To plate, arrange a few slices of peach, the courgette strips, the red chilli and some sweetcorn however you like.
- Then add the smoked salmon, about 100 g per plate, and finish with the sauce.
If you like, you can also add a little fresh coriander for garnish and the toasted pumpkin seeds for extra crunch.
A small tip
For the best result, use peaches that are ripe but still firm, so they keep their shape on the plate while still bringing freshness and sweetness. This will also help the contrast between the fruit, the smoky salmon and the lively sauce come through more clearly.
Discover our range of smoked products here.
Food styling and recipe by Kerstin Hartwig