Go Wild Tarahina Freeze-Dried Honey & Beetroot Gravlax

Make this dish with any raw fish, but on the Chathams, it would be sacrilege not to use blue cod. Chatham Island Food Co’s snap-frozen chatham blue is available for home delivery in New Zealand from chathamislandfood.com

500g whole blue cod fillets

1 teaspoon freeze-dried beetroot powder

(from fresh-as.com)

1 tablespoon flaky sea salt

10g Go Wild freeze-dried tarahina honey,

crushed to a fine powder

1 tablespoon crème fraîche

¼ teaspoon horseradish

1 teaspoon Kewpie mayonnaise 1 seedless lemon, cut into segments, pith and peel removed

1-2 teaspoons pickled capers fresh dill sprigs edible gold leaf (from speciality gourmet

food suppliers)

Pat fish fillets dry with paper towels. In a small bowl, mix beetroot powder, salt and honey powder and then sprinkle over both sides of the fillets. Cover with plastic wrap and refrigerate overnight.

When ready to serve, mix crème fraîche, horseradish and mayonnaise. Deep-fry capers in hot oil until crispy, then drain on paper towels.

To serve, gently wipe any excess curing liquid from fish and thinly slice on an angle. Dot with mayonnaise mixture and garnish with lemon segments, fried capers, dill sprigs and edible gold leaf. Serves 4 (as a side)