Regal Manuka Salmon Easter picnic platter

Serves: 10  


Into a coolie bag, assemble combinations of the following:

Manuka Cold Smoked Salmon or Regal Double Manuka Wood Roasted Salmon

Kale and mint spread

Carrot Hummus

Creamy fresh tartare

Quince Jam

Homemade gluten-free crackers


Crudite like, baby cucumbers, radishes, baby beetroot, fresh herbs


Kale and mint spread

Makes 2 cups

1 tbsp olive oil

100g bag baby kale leaves, washed

1/2 cup Greek yogurt

1/2 cup sour cream

150g creamy feta cheese

1 lemons, zest and juice

½ cup fresh mint, roughly chopped


Freshly ground black pepper

Carrot Hummus

Makes 2 cups

400g can chickpeas, drained

2 carrots, peeled, cooked

3 cloves garlic, crushed

2 tbsp Tahini paste

¼ cup finely chopped parsley

1 lemon, juice of


½ cup olive oil

Homemade gluten-free crackers

Makes about 48 crackers

1 ¼ cups buckwheat flour

½ cup oat bran

1 teaspoon smoked paprika

½ cup toasted sesame seeds

5 tablespoons olive oil

4 to 5 tbsps water, as needed


¼ cup sunflower seeds


Kale and mint spread

Heat a frying pan with 1 tbsp olive oil. Add the kale leaves and cook until just wilted. Allow to cool before putting in the food processor bowl.

Add the yogurt, sour cream, feta cheese and blend with the kale. Mix in the lemon juice, mint and season to taste with salt and freshly ground black pepper. Pulse until well combined. Spoon into a large wide-mouthed jar with lid. Refrigerate until ready to serve.

Carrot Hummus 

Add chickpeas to the food processor. Add the carrots, garlic, tahini paste, parsley, lemon. Season to taste with salt and freshly ground black pepper. While the machine is running add the olive oil and a steady stream.


Spoon into a large wide-mouthed jar with lid. Refrigerate until ready to serve.


Homemade gluten-free crackers 

Preheat the oven to 180°C. Line two baking sheets with baking paper.

Mix together the flour, oat bran, smoked paprika and sesame in a food processor bowl. Add the oil and pulse until the mixture is crumbly. Add the water, and mix until the dough gathers into a ball.

Lightly dust your work surface and roll out the dough, or roll out between pieces of baking paper, plastic or wax paper.

Cut into desired shapes – squares, diamonds or cookie cutter shapes and place on the baking sheet, close together but not touching. Sprinkle with sunflower seeds or other seed types.


Bake 15 to 20 minutes until lightly browned. Remove from the heat, and allow to cool on racks. Keep for a week in an airtight container.

Enjoy with a glass of Pinot Noir or Pinot Girs.  

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