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/
Ingredients
-
- x1 Mt Cook Alpine Salmon, whole fillet, deboned and skinned
- 200g Manuka Honey
- 5g Flaky Sea Salt
- 3g Dried Horopito
Method
- Place salmon in a deep container and sprinkle both sides with flaky sea salt and horopito
- 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!
- Cover the dish with cling film directly on top of the salmon, refrigerate overnight
- 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:
- Yellow chilli ore red chilli, finely julienne
- Rice puffs
- Rocket
- Spring onions, finely julienne
- Pickled daikon
- Golden beetroot, cooked, cut into small chunks
- Pickled red onion
- Cucumber, peeled and seeds removed
For a dressing, we recommend just a simple mixture of olive oil, salt and lemon juice to highlight the beautiful flavours of the salmon
