Honey & Horopito 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 https://www.bocusedor.co.nz/



  1. Place salmon in a deep container and sprinkle both sides with flaky sea salt and horopito
  2. Rub both sides with Manuka Honey. You can gently warm the honey in the microwave for a few seconds to loosen, make sure this is not hot!
  3. Cover the dish with cling film directly on top of the salmon, refrigerate overnight
  4. Remove excess honey and liquid and pat dry with paper towels


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 Honey and Horopito cured Mt Cook Alpine Salmon, we recommend having a range of pre-prepared ingredients laid out for your guest to pick and choose how they want to build their cured salmon verrine

Some great pairings could be:

For a dressing, we recommend just a simple mixture of olive oil, salt and lemon juice to highlight the beautiful flavours of the salmon

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