For the smoked salmon:
1 side Ōra King salmon, skin on, pin boned
200 g sea salt
100 g Manuka honey
10 g dill pollen
2 large handfuls of Manuka wood chips
Place salmon skin side down on tray. Cover evenly with the salt, honey and dill pollen. Allow to cure for 24 hours. Rinse salmon in cold water, pat dry and place onto a wire cake cooling rack. In a large oven tray, place the wood chips in two piles.The piles of wood chips should be placed directly to correspond with two stove top elements. Place the wire rack and salmon into the tray, over the wood chips. Cover and wrap the top of the tray with tin foil.
Turn two elements on stove top to high and place the foil wrapped salmon tray directly onto the heat. Allow the wood chips to start smoking vigorously and leave over the heat for approximately 5 minutes. Remove from heat, but do not remove or open the foil. Allow to cool.
For the shaved fennel salad & Crème fraîche:
1 fennel bulb
1 bunch fresh rocket, mint, coriander & Italian parsley
10 ml Mahana extra virgin olive oil
150 g crème fraîche
Using a Japanese mandolin, shave fennel bulb as fine as possible. This can also be done using a very sharp chef knife. Set aside in a mixing bowl and add freshly picked rocket leaves & herbs. Drizzle with olive oil and juice from half of the lemon. Season with salt and pepper. Set aside salad and in another bowl mix the crème fraîche and the juice from the other half of the lemon and a pinch of sea salt.
To finish, portion smoked salmon into desired sizes. Place a frying pan onto the heat and add a dash of vegetable oil. When very hot, quickly sear smoke salmon on both sides. Pat off excess oil using a paper towel. Plate up the smoked fish with a quenelle of crème fraîche, the dressed fennel salad and a little extra virgin olive oil.