The very modern blend of Maori heritage and French training means New Zealand chef Rex Morgan is just as happy knocking out modern bistro dishes made of New Zealand’s superb produce – lamb, kumara, avocado oil – as he is coming up with dishes that express the special qualities of Maori culture, using horopito (bush pepper), fern tips and kelp pepper.


  • 1 tbsp karengo granules (seaweed)

  • 1 tbsp ground harakeke seeds (flaxseed)

  • 2 tbsp salt flakes

  • 1 tbsp brown sugar

  • 1 tbsp toasted fennel seeds

  • 1 tbsp crushed pink peppercorns

  • 1.5kg boned salmon fillet


  • 1.

    Add the first six ingredients together. Spread evenly over the salmon and leave to sit for 30 minutes.

  • 2.

    Smoke fillet gently for 25 minutes.

  • 3.

    Leave to cool slightly then scrape off the marinade.

  • To Serve:

  • 1.

    Serve on celeriac julienne dressed with mayonnaise moistened with a little extra virgin olive oil and fresh lemon juice, and fresh rocket leaves.

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