Nati Kai
Written by: Ngati Porou Seafoods Group
11 Jul 2015

Ahia is the new smoked fish range introduced by Ngati Porou Seafoods Group. A great place to start your journey into the Ahia world of freshly smoked fish is the Ahia Smoked Salmon range. For more information visit 


  • 350g dried fettuccine
  • 1tbsp olive oil
  • 1⁄2 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 glass of Gisborne Chardonnay
  • 1 cup cream
  • 1 tsp fresh or dried dill
  • 1 tbsp drained capers
  • 200g Ahia smoked salmon 
  • Juice of lemon
  • Sea salt and cracked pepper 


  1. Cook 350g dried fettuccine in a large saucepan of boiling salted water according to packet instructions or until al dente (Firm to bite). Drain and put aside
  2. Heat a little olive oil in a thick bottomed pan, add onion and crushed garlic clove, cook until soft and translucent. (Do not burn).
  3. Stir in the glass of chardonnay and the cream and reduce until a sauce-like consistency – the sauce should lightly coat the back of the spoon. This should only take a couple of minutes to reduce.
  4. Add to the cream sauce, 1 tbsp drained capers, chopped dill and the Ahia roughly chopped smoked salmon. Add pasta, and toss until well combined. Hint: You do not want the pasta to be sitting in a bath of sauce, the dish is better if the sauce is clinging to the pasta. If pasta is dry and more cream if desired.w
  5. Serve with a squeeze of lemon and top with some parmesan cheese and a sprinkle of chopped dill and or chives. Goes very well with crusty bread. 







Tukuna mai o whakaaro