When the Mt. Cook team announced they'd acquired their neighbours, Aoraki Smokehouse, I couldn't wait to sample the fruits of this happy marriage. The samples of Aoraki (Mt. Cook) Cold Smoked Salmon duly arrived a month or so ago to what I can only describe as the speediest tasting I've ever seen. The team and I demolished a generous number of packs in minutes, with the lonely lemon juice not standing a chance of a squeeze! Even my salmon-hesitant colleagues loved these tender slices of heaven.
And so, I'm really delighted to launch the Aoraki (Mt. Cook Alpine) Cold Smoked Salmon, calling on a longstanding Scottish smoking method which is long, slow and gentle. The result is smooth and lingering, nothing overpowering, rich flavour. It's hands-down the best smoked salmon I've tasted. The only ingredients used are Mt. Cook Alpine Salmon, salt, golden syrup, black rum and oak wood smoke. That's it. Perfection.
I am really proud to be the only supplier of Mt. Cook salmon products in Singapore and to be the first export market to launch their new smoked range.