Smoked Salmon and Halloumi Bites

INGREDIENTS

For the salmon

• 7oz (200g) Smoked Salmon from Bakkafrost
• 7.9oz (225g) Haloumi
• Tomato, pineapple and mint relish (see recipe below)
• Sprigs of mint to garnish

For the tomato, pineapple and mint relish

• 14oz (400g) can of finely chopped tomatoes
• 15oz (435g) can of crushed pineapple in juice
• 2 bird’s eye chillies, finely chopped
• 4 cloves of crushed garlic
• 1 tsp grated fresh ginger
• 1 tbsp fish sauce
• 1/4 cup (50ml) white wine vinegar
• 1 tbsp finely chopped mint leaves

INSTRUCTIONS

Step 1

Preheat the oven to 392°F (200°C) , fan 356°F (180°C), Gas Mark 6 or air fryer to 392°F (200°C).

Step 2

Cut the haloumi into thin bite size rectangles.

Step 3

Wrap each haloumi piece with a thin strip of Native Hebridean Smoked Salmon and skewer with a cocktail stick.

Step 4

Place on a lined baking sheet for oven cooking or on silicone baking paper in the air fryer drawer. Cook for five minutes.

Step 5

Garnish with mint and serve with dip.

The relish

Step 1

Put all ingredients into a deep, heavy based pan or jelly pan.

Step 2

Bring to the boil slowly, stirring frequently.

Step 3

Reduce the heat to simmer and cook gently for about 50 mins until thick.

Step 4

Allow to cool before decanting into sterilised glass jars, and seal. Store in the fridge for up to three weeks.