Ingredients
| 2 long red chillies | |
| 25g rocket leaves | |
| 2 tablespoons olive oil | |
| 2 tablespoons lemon juice |
I love this spicy salsa with the rich, creaminess of Akaroa Mānuka Hot Smoked Salmon. The salmon comes in a handy 180g pouch so is the perfect size for four large bruschetta.
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Instructions
| 1. | Cut the chillies in half lengthways and discard the seeds and stalks. |
| 2. | Chop roughly and put in a small food processor with the rocket leaves and olive oil and process in bursts to a salsa consistency. Refrigerate for up to 2 days. |
| 3. | To serve, stir through the lemon juice and season with salt to taste. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings