Maple & Chilli Regal King Smoked Salmon with Dips & Focaccia

Maple & Chilli Regal King Smoked Salmon with Dips & Focaccia

4.5 Stars Based on 9 reviews
  • Serves 8
  • Preparation time 40 mins
  • Cooking time 60 mins
  • Oven temperature 180° C
  • Difficulty Medium

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  • 1.8kg Regal Marlborough King Salmon Fillet, skin on, bone out
  • 1/4 cup (60mls) maple syrup
  • 2 limes, juice and zest
  • 1 tbsp wholegrain mustard
  • 1 tsp chilli flakes

Red Pepper Jam:
  • 4 red capsicum, skins and seeds removed
  • 1 cup (125g) sugar, granulated
  • 1 lemon juice

Beetroot Relish:
  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 large beetroot, peeled, grated
  • 1 tbsp brown mustard seeds
  • 3 garlic cloves, crushed
  • 1 tsp ginger, fresh finely chopped
  • 2 tbsp sugar, brown
  • 1/4 cup Balsamic Vinegar

  • 1 cup Greek yoghurt
  • 1 telegraph cucumber, grated
  • 2 lemon juice
  • 1 cup mint Leaves, roughly chopped

  • 2-3 large kumara, washed
  • 4 teaspoons active yeast
  • 1 cup water, warm
  • 3 teaspoons caster sugar
  • 550g high grade flour, plus extra flour for kneading
  • 2 egg, at room temperature, beaten
  • ½ teaspoon salt
  • ¼ cup olive oil
  • ¼ cup rosemary leaves
  • ¼ cup black olives, pitted, sliced


To make the focaccia, preheat oven to 180°C.  Bake the whole kumara until tender, about 40 minutes. Cool a little, remove skin and push through a sieve to yield about 200g puree.

Mix the yeast with warm water and sugar in a small bowl. Set aside for 10 minutes until the mixture bubbles. Place flour in a large bowl and make a well in the center. Mix in the yeast mixture. Add the eggs, salt, olive oil, and kumara pulp to the well.

Mix all together to make a soft, elastic dough. Knead for 10 minutes on a floured surface. Place dough back into clean bowl and cover with plastic film. Set aside in a warm place for 1-1 ½ hours to rise. When dough is twice the size, remove from bowl and press onto a well-oiled 20 x 30cm baking tin. Leave to rise further for 20 minutes.

To make red pepper jam, place the red capsicums in the oven on a baking tray. Roast for 20 minutes, until skins start to blister. Remove from oven and place in a plastic bag. Seal and allow the capsicums to steam. When cool, remove the skins from the capsicums. Cut flesh into small pieces and place in a saucepan. Add sugar and lemon juice and bring mix to the boil. Stir until sugar has dissolved and the flesh has broken down. Continue to cook for 4 minutes, then remove from heat. Allow to cool.

To make the beetroot relish, heat a frying pan with olive oil. Cook the red onion on a medium heat for 5 minutes until translucent. Add the beetroot and continue to cook for 5 minutes. Add mustard seeds, crushed garlic, fresh ginger, brown sugar and balsamic vinegar and continue to cook on a low heat for 20-25 minutes. Add 2-3 tablespoons of water if mixture becomes too dry. Season to taste with salt and freshly ground black pepper. When cooked, allow mix to cool and set aside.

Remove the Regal Salmon Fillet from the fridge and allow to stand at room temperature for 5 minutes, before preparing.

Mix together the maple syrup, mustard, lime juice & zest, chilli flakes and season to taste. Pour mix over the Regal Salmon Fillet, covering the flesh well. Leave to stand for 10-20 minutes.

Preheat oven to 180°C. Place the salmon fillet on a baking tray lined with silicon baking paper. Place in oven and cook for 25-30 minutes, depending on thickness of fish.

Make the raita while the salmon is cooking. Mix together the Greek yoghurt with cucumber, lemon juice and mint leaves. Season to taste.

Serve the salmon with the red pepper jam, beetroot relish, cucumber raita and accompany with the kumara focaccia.

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