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Hot Smoked Huon Salmon and Mushroom Slice

Low on effort and big on taste, this easy Hot Smoked Huon Salmon Slice is sure to become a firm favourite.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4-6


    •   150g Hot Smoked Huon Salmon
    •   5 Sheets of filo pastry
    •   50g Butter (melted)
    •   5 Sheets of filo pastry
    •   100g Shitake Mushrooms (Approx. 5 small mushrooms)
    •   1 Cup Creme Fraiche
    •   1/2 Small Onion - very thinly sliced into rings
    •   1/2 Cup Parsley leaves


  1. Preheat oven to 180C
  2. Brush one sheet of filo with melted butter and place on the base of the cake tin, scrunching the edges to fit. Repeat with remaining sheets.
  3. In a small bowl, mix the mushrooms and onion slices with salt, pepper and 1 tsp olive oil.
  4. Spoon the crème fraiche onto the base of the slice, then top with mushroom mix.
  5. Bake in the oven for 20 minutes until the pastry is golden. Flake the Huon Hot Smoked Salmon and arrange on top, then scatted the parsley. Allow to sit for 5 minutes before serving, with a salad of mixed leaves and your favourite dressing.

This great family recipe is thanks to Huon Aqua Recipes at


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