Tea-smoked Ora King Salmon with Duck Fat Potatoes, Kale, Capers and Horseradish




  • 400-500g top loin of salmon (see citrus-cured salmon recipe)

Curing Salt

  • 300g rock salt 
  • 125g sugar 
  • 2 lemons, zest 
  • 2 limes, zest 
  • 2 oranges, zest 
  • 5 juniper berries 
  • 1 Tbsp black pepper corns, crushed

Confit Potatoes

  • 500g Pearla potatoes 
  • 1 sprig thyme 
  • 1 bay leaf 
  • ½ bulb garlic 
  • enough duck fat to cover the potatoes

To Smoke

  • 2 Tbsp brown sugar 
  • 1 each chamomile, lemon, jasmine (dragon pearls) and Earl Grey teabags 
  • 1 cup wood chips

Per Plate

  • 100gm salmon 
  • 4 confit potatoes 
  • 40g kale 
  • 1 tsp salmon caviar 
  • 1 Tbsp deep-fried crispy capers 
  • 2 Tbsp mustard vinaigrette 
  • 2g fresh horseradish 
  • ¼ squeeze lemon


Run your hand over the salmon flesh to check for bones. Remove the blood line using a sharp knife.

Combine all curing salt ingredients. Place half the curing salt mix onto a small tray and place the salmon fillets on top. Cover with the remaining curing salt and place another tray and weight on top. Cure for 8 hours. Wash off the curing salt by dipping salmon in a bowl of cold water, then pat dry.

Lightly smoke the salmon for 15 minutes. Fast-smoke initially then reduce the heat and allow to smoke through. Allow to cool whole and break apart to order.

Confit potatoes @ 130°C until tender but still holding their shape (approximately 30-40 minutes).

To Order

Dress the potatoes, kale, salmon caviar, chives and crispy capers with the vinaigrette. Place the salad in the bottom of the serving plate. Flake the tea-smoked salmon on top and finish with freshly grated horseradish.