Prep Time


Cook Time





  • 200g Kāpiti Kowhai Gruyere
  • 4 wholegrain bread rolls
  • 400g fresh salmon, skin on, bones removed
  • 1 large avocado - chopped  

Olive Oil Pineapple & Cucumber Salsa:  

  • 1 cup fresh pineapple
  • finely chopped 1/2 cucumber, deseeded
  • finely chopped handful fresh coriander,

Jerk Rub:  

  • 1 heaped tsp onion flakes
  • 1 tsp dry thyme
  • 1 tsp salt
  • 1 tsp allspice
  • 1 tsp sugar
  • 1 tsp dried chives
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper, depending on desired heat


  • Place salmon on a plate, season generously on fleshy side with the jerk rub and set aside. Preheat oven to 180°C.
  • Split the bread rolls, covering base with slices of Kāpiti Kowhai Gruyere and toast the bread rolls in the oven until the cheese has melted.
  • While the rolls are warming, heat a dash of olive oil in a skillet over a medium high heat and cook the salmon skin side down for several minutes until sides start to cook.
  • Flip after three minutes (for a rare piece) or six minutes (for well done).
  • Remove rolls from the oven, line with slices of avocado, flakes of salmon and cucumber salsa, then serve.

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