TASTE OF SUMMER

Aoraki Freshwater King Salmon thrive in the fast glacial flows that surround Aoraki/mt Cook, an environment that creates a fish with a light, clean taste and delicate texture. Our smokehouse team takes its time to craft a smoked flavour bringing out the subtle taste of Freshwater King Salmon, with just the right balance of taste, texture and freshness.

Inspired by family holidays at the beach, fillets of this unique salmon are smoked over pohutukawa woodchips, sustainably harvested from windblown pohutukawa stands on the North Island’s east coast. With a rich and smoky flavour, the Pohutukawa Hot Smoked Fillet is the perfect summer centrepiece for when you are entertaining family and friends.

FREEKAH SALAD WITH GRILLED FENNEL, RADISH & COS SALAD WITH POHUTUKAWA HOT SMOKED SALMON

SERVES 4-6 / PREP TIME 10 MINUTES / COOK TIME 35 MINUTES

¾ cup freekah grated zest 1 orange and ¼ cup orange juice juice ½ lemon

2 teaspoons mānuka honey

3 tablespoons extra virgin olive oil

2 fennel bulbs, cut into thin wedges, fronds reserved

1 bunch radishes, cut in half, leaves trimmed (if there are any)

2 baby cos, cut into wedges

1 packet Mt Cook/aoraki Pohutukawa hot smoked half fillet (approx 300-400g)

Put the freekah in a pot with salted water and bring to a simmer. Cook for 20-25 minutes or until bite tender, drain well.

Combine the grated orange zest, orange and lemon juices, honey and extra virgin olive oil. Season to taste with salt and pepper. Combine half the dressing with the warm freekah and set aside.

Grill the fennel, radishes and cos for 4-5 minutes or until tender. If your radishes have leaves, grill briefly for 1-2 minutes. While still warm toss the vegetables with the remaining dressing. Finely chop the fennel fronds. Toss the freekah with the vegetables and fennel fronds and flake over the salmon.