The king of fish: delectable salmon recipes

Making fish a regular on your weekly menu just got a whole lot easier thanks to resident latitude chef Samantha Parish and her newfound love for salmon.

FLAKED INTO PASTA, SMASHED

into fish cakes, sliced into a baked quiche, draped over hot fritters or warmed through a hot creamy curry sauce, Aoraki Freshwater King Salmon is a great option for cooking at home. Their salmon is a crazy blush pink and has an incredible flavour that takes any meal to another level; and a little goes a long way thanks to the beautiful smoky treatment it’s been given.

Their freshwater king salmon thrive in the fast glacial flows that surround Aoraki/Mount Cook, an environment that naturally gives fish a light, clean taste and a delicate texture that I have fallen in love with! Smoked with care and dedication to the natural flavour of this pink-fleshed fish, the intention with their smoked produce is to enhance and not overpower, achieving a smoked salmon ‘that is lighter and purer’ and totally yummy.

My food philosophy: maximum of flavour and minimum of fuss, means I depend a lot on using the right ingredients to do a lot of the work for me. It’s about cooking smart not hard, and these smoked salmon products are a smart way to maximise the flavour in all your favourite dishes. Packed with omega-3s and layered with antioxidants, you’ll be loving yourself with these dishes. Cold smoked for its velvety slices and hot smoked for its flaky texture, all bases are covered.