Mt Cook Alpine Salmon is every discerning chef’s first choice. Whether served raw or cooked, hot or cold-smoked, this exceptional fish is a true hero on any plate. Its natural richness pairs effortlessly with zesty lemon and salty capers, adds depth to a Thai green curry, and shines in a seared Indian-spiced fillet. From delicate crudo and sushi to hearty pasta dishes and tartars, it is extremely versatile.
Nestled in the rugged heart of New Zealand’s Southern Alps, Mt Cook Alpine Salmon thrives in the fast-flowing, ice-cold waters surrounding Aoraki – Mt Cook. Here, in an environment as pure as the fish itself, their salmon develop a delicate texture and a light, clean taste that has earned them a reputation among the world’s finest..
Unlike ocean-farmed salmon, these fish grow in highly oxygenated freshwater, swimming against strong currents that keep them naturally fit and healthy. Their energy is stored in fine intramuscular fat lines, resulting in beautifully marbled fillets that deliver an exquisite melt-in-the-mouth experience.
Mt Cook Alpine Salmon is every discerning chef’s first choice. Whether served raw or cooked, hot or cold-smoked, this exceptional fish is a true hero on any plate. Its natural richness pairs effortlessly with zesty lemon and salty capers, adds depth to a Thai green curry, and shines in a seared Indian-spiced fillet. From delicate crudo and sushi to hearty pasta dishes and tartars, it is extremely versatile.
For those who love smoked salmon, the Aoraki range delivers artisanal quality with every slice. At the company’s Christchurch smokehouse, they use traditional techniques to create two distinct styles:
Cold smoked salmon: cured and gently smoked under 30°C, preserving its silky texture and subtle flavour. Perfect for canapés, sandwiches, and charcuterie boards.
Hot smoked salmon: smoked at around 65°C to achieve a flaky texture and an intense, smoky depth. Ideal for pasta, dips, tarts, omelettes, and salads.
For a truly special indulgence, try their Aoraki salmon caviar. These glistening pearls provide a fresh pop of intense salmon flavour, elevating any dish. Whether as a garnish, an entrée, or served alongside a glass of fine Champagne, they offer a moment of pure luxury.
From the pristine waters of Aoraki to your plate, Mt Cook & Aoraki Salmon bring you an unmatched taste of nature’s finest.
Recipes - Get Inspired here
Salmon paté
An ideal way to use up end pieces or leftover hot or cold smoked salmon - simply whip together with capers, shallots, fresh dill, crème fraîche and seasoning. Serve on crostini, blini, crackers or in pastry cases, in wraps as mini pinwheels or piped into canapé cones.
Salmon & burrata pizza
Swirls of cold smoked salmon add a decadent touch to a classic pizza.
Finely diced raw salmon
Combined with chopped chives, chopped capers, lemon zest and red onion makes a great tartare. Add a swish of chilli oil and some lavosh to serve.
Smoky salmon chowder
Quick and easy and perfect for the cooler season. Serve with a drizzle of fresh herby pesto.
Leek and salmon pappardelle
A classic pasta dish that hits next level with glossy Aoraki salmon pearl caviar.
