Citrus, Ginger & Gin cured Mt Cook Alpine Salmon

Featured in the Salmon Hub at the Twizel Salmon & Wine Festival 2024. This recipe is curtesy of Bocuse d'Or Team New Zealand. You can find our more about the team here and their journey to showcasing New Zealand's Cullinary excellence on the world stage



Chef’s Tip: If you want to achieve very thin slices, you can freeze the cured salmon fillet for an hour or two then use a very sharp knife to cut to your desired thickness.

For the Citrus, Ginger and Gin cured Mt Cook Alpine Salmon, we recommend having a range of pre-pared ingredients laid out for your guest to pick and choose how they want to build their cured salmon verrine.

Some great pairings we think could be:

For a dressing, we recommend a simple mixture of olive oil, salt, lemon juice, wholegrain mustard and finely grated ginger to highlight the beautiful flavours of the salmon.


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