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Hot smoked salmon on hashies with lime aioli

Name: Hot smoked salmon on hashies with lime aioli
Ingredients: 800 g Boneless salmon fillets, skin on and pin boned (Main); 1 dash Olive oil; 1 Tamarind sauce; 1 sprinkle Brown sugar; 1 sprinkle Cumin seeds; 1 sprinkle Ground paprika; 1 sprinkle Cajun spice; 1 sprinkle Caraway seed; 1 sprinkle Fennel seeds; 1 sprinkle Mustard seeds; 1 sprinkle Ground black pepper; 1 sprinkle Sea salt; 1 Onion, finely diced; 500 g Agria potatoes (Main); 2 Garlic cloves, crushed; 1 Tbsp Chives, chopped; 1 Salt & freshly ground pepper; 2 Eggs, lightly whisked; 1 Breadcrumbs; 1 to drizzle Olive oil; 3 Eggs, yolks only; 1 clove Cottage cheese (chives & garlic), peeled and crushed; 2 cloves Cottage cheese (chives & garlic), roasted; 2 Limes, for zest and juice; 1 Tbsp Dijon mustard; 500 ml Olive oil; 2 tsp Manuka honey, to taste; 1 to taste Sea salt

NZ Herald

800 g	Boneless salmon fillets, skin on and pin boned (Main)
1 dash	Olive oil
1	Tamarind sauce
1 sprinkle	Brown sugar
1 sprinkle	Cumin seeds
1 sprinkle	Ground paprika
1 sprinkle	Cajun spice
1 sprinkle	Caraway seed
1 sprinkle	Fennel seeds
1 sprinkle	Mustard seeds
1 sprinkle	Ground black pepper
1 sprinkle	Sea salt

1	Onion, finely diced
500 g	Agria potatoes (Main)
2	Garlic cloves, crushed
1 Tbsp	Chives, chopped
1	Salt & freshly ground pepper
2	Eggs, lightly whisked
1	Breadcrumbs
1 to drizzle	Olive oil

3	Eggs, yolks only
1 clove	Cottage cheese (chives & garlic), peeled and crushed
2 cloves	Cottage cheese (chives & garlic), roasted
2	Limes, for zest and juice
1 Tbsp	Dijon mustard
500 ml	Olive oil
2 tsp	Manuka honey, to taste
1 to taste	Sea salt

Mix a sprinkle of each of the spices together to make the rub (don't worry if you don't have all the spices, just use what you have).
Preheat the oven to 200ºC bake, NOT fan bake as you will blow the smoke everywhere.
Place fish on to a greased baking tray, brush on olive oil and soy sauce. Heavily coat with spices.
Turn on your extractor fan. Place 100g of manuka wood chips in an old pan, heat over the element until smoking, then quickly put the pan of wood chips and the tray of salmon into the oven together for 8-10 minutes.
The salmon is best served at room temperature.

Potato hashies

Boil the potatoes in skins in salted water, strain and when cool enough to handle remove skins and roughly mash.
Gently saute onions and garlic until soft and translucent.
Add sauteed onions, garlic and chives to the roughly mashed potato and mix. Season to taste.
Shape hashies into bite-size portions. Coat in egg then breadcrumbs. Heat up a splash of oil in a pan over medium heat and lightly fry both sides of the hashies until golden brown. If making larger hashies, put them in the oven at 180C for 5-10 minutes to warm right through before serving.

Lime aioli (Makes just over 500ml)

Blend the egg yolk, garlic and mustard in a food processor or high speed blender until smooth. Add the lime zest and juice. With the motor running, slowly pour in the oil.
Once this has thickened to a mayonnaise consistency, season with salt and honey to taste. Refrigerate until required.
To assembly this canape, place a small piece of smoked salmon on top of a hashie, spoon on a small amount of aioli, then garnish with either some fresh chives, dill or chervil and serve.