For the smoked salmon:
1 whole Ōra King salmon
lemon zest (micro planed)
100g Marlborough flakey sea salt

Scale, fillet & pin bone the salmon. Keep the head and frame for sauce. Evenly spread the sea salt & the zest of the lemon over the flesh side of the fish. Allow to cure for 6 hours. Rinse off salt under cold water & pat the salmon dry. Very lightly smoke the salmon over the vine branches (approximately two minutes). Refrigerate for at least 2 hours, then slice into 160g portions.

Braised leeks:
2 leeks
500 ml chicken stock
50 g butter
2 fresh bay leaves
salt & pepper to taste

Wash leeks thoroughly under cold water. Remove green ends (set aside for use in the genevoise sauce). Slice white of leek into 1 cm thick circles. Place into an appropriate size braising dish with all other ingredients. Cover and braise at 160 degrees for approximately 45 minutes or until soft. Remove from oven, strain and set aside. Finish by adding colour using a gas blow torch.

500 g green lentils or vert du Puy
1 shallot
1 carrot
1 celery stalk
100 g pancetta, finely sliced
bay leaf
1 litre Fish stock
20 g Manuka smoked butter

Bring a large pot of unsalted water to the boil. Blanch lentils in the boiling water. Bring water back to a boil then strain & refresh lentils under cold water. Dice the onion, carrot & celery into fine brunoise. Place another saucepan onto low heat and add 1 tbsp. butter and olive oil. Add the pancetta and sweat gently. Add the vegetables and bay leaf and continue to cook slowly. When the vegetables are soft and translucent, add the blanched and drained lentils. Pour over the fish stock and cover the surface with a paper cartouche. Simmer gently until just cooked (approximately 10 minutes). Season to taste with sea salt and black pepper. Finish with the smoked butter.

For the sauce genevoise:
1 brown onion, diced
1 carrot, diced
2 green ends of leek
1 fresh bay leaf
2 fresh thyme sprigs
5 black peppercorns
salmon head & frame
1 750 ml Mahana pinot noir
1L fish stock
500 ml beef glace
10 g butter
10 ml Mahana olive oil

Heat a large saucepan to temperature. Add olive oil and butter, then onions, carrots and leek. Sweat gently over a low heat, until vegetables are translucent. Add herbs, peppercorns and salmon head and frame. Continue to sweat and allow to steam for approximately 20 minutes. Add the red wine and reduce by half. Continuously skim off any impurities that rise to the surface. Add the fish stock and again reduce by half. Then add the beef glace and continue to simmer and reduce again by approximately half again. Strain through a fine chinois and muslin cloth. Adjust seasoning.

For the roast pumpkin:
1 crown pumpkin or similar
sea salt
Mahana olive oil

Peel & de-seed pumpkin. Slice thinly using mandolin. Season with sea salt and olive oil. Quickly cook using gas blow torch.

To finish, quickly sear the portioned salmon in a hot pan with a splash of olive oil. Place a spoonful of lentils onto a warm plate. Then follow with the salmon, pumpkin and braised round of leek. Spoon over with the genevoise sauce. Finish with a few freshly picked herbs and rocket leaves from your garden. Drizzle with a little extra virgin olive oil and fresh lemon juice.