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Manuka smoked Akaroa salmon

Chef: Recipe provided by Lou Bentley

Cooking time: 40


  • 500g centre cut piece of Akaroa Salmon fillet
  • 2 tbspn brown sugar
  • 1 tbspn salt
  • 1 telegraph cucumber
  • 50ml white vinegar
  • 25g caster sugar
  • sea salt and freshly ground black pepper
  • zest of lemon
  • mandarin and lemon infused extra virgin olive oil
  • mixed microgreens

Cooking instructions

Hot Smoked Salmon 

  1. Cut the Salmon fillet in half lengthways and then cut each half into pieces so you end up with 6 even sized pieces.
  2. Mix the brown sugar and salt together and then generously top each piece of Salmon with this mixture.
  3. Put the fillets on to a sheet of foil and place into a hot smoker with a handful of Manuka woodchips. Smoke the Salmon for 15 minutes until just cooked through and a wonderful mahogany colour is achieved. If you don't have a hot smoker the same result can be achieved by placing woodchips into the bottom of a wok and then placing the Salmon on a wire rack above the chips, covering with a lid and then heating the wok on a gas burner and smoking for approx 15 minutes.

Pickled Cucumber Salad

  1. Slice the cucumber into thin ribbons using a D peeler or mandolin. Set aside.
  2. Heat the vinegar and sugar in a small pan until the sugar dissolves. Remove from the heat and cool. When cool, pour over cucumber and marinate for
  3. 10 - 15 minutes (don't marinate for too long or the cucumber will lose its crispness). Season well with sea salt and black pepper.

To Serve

Place a stack of cucumber ribbons in to the centre of each plate. Top with the hot smoked Salmon, lemon zest and a few microgreens. Drizzle a little mandarin and lemon oil around the plate and serve immediately.

Courtesy Seafood NZ