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    Recipes — Entrée

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    Huon Cold Smoked Salmon Panzanella Salad

    Our recipe for Huon Premium Cold Smoked Salmon panzanella salad is quick, easy, tasty and healthy. Everything you want in a lunch option!

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    200g Huon Premium Cold Smoked Salmon
        •    12 Cherry tomatoes
        •    1/2 cup Shaved or grated parmesan
        •    1/4 loaf Wholemeal Vienna loaf, roughly torn
        •    2 Cos lettuce hearts
        •    1/2 cup Rice bran oil
        •    1 tbsp Red wine vinegar


    1. Gently toast torn wholemeal Vienna loaf in a fry pan with 1/2 cup of rice bran oil until golden.
    2. Add the cherry tomatoes to the fry pan and continue to cook for 1-2 minutes before removing from heat.
    3. Wash cos heart leaves and dry. Arrange in a large salad bowl with parmesan cheese and slices of Huon Premium Cold Smoked Salmon.
    4. Combine with salad bowl ingredients and drizzle with red wine vinegar, salt and pepper to serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-premium-cold-smoked-salmon-panzanella-salad/

    Wood Roasted Huon Salmon Herb Salad

    When it’s too hot to cook, just add Huon Wood Roasted Salmon to this fragrant green salad of lemony herbs and hazelnuts.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    2 150g packets of Huon Wood Roasted Salmon
        •    1/4 Cup Currants
        •    1 Lemon - Juice of
        •    2 bunches Fresh mix herbs (parsley, dill, mint, basil, watercress, baby rocket)
        •    1 punnet Cherry Tomatoes, quartered
        •    200g Snow peas, thinly sliced
        •    1/2 Cup Hazelnuts, lightly toasted and roughly chopped


    1. In a small bowl, soak the currants in the lemon juice, set aside while you make the salad.
    2. Pick the leaves off the herbs, discarding any stalky bits. Tear any large leaves into small pieces and put into a large bowl. Add the tomatoes and snow peas. Then toss in the currants and lemon juice, then drizzle over ¼ cup olive oil. Toss again and check for seasoning.
    3. Tumble the salad onto a serving platter, then flake the Huon Salmon over the top, scatter over the hazelnuts and serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/wood-roasted-huon-salmon-herb-salad/

    Duck breast with Three Red Fruits

    A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •    1 tbsp butter
        •    1 stick cinnamon
        •    3 red plums, cut into small pieces
        •    150g strawberries, halved
        •    150g raspberries
        •    1 tbsp honey, or to taste
        •    salt and black pepper, to taste
        •    300g duck breast


    1. In a saucepan over medium heat, melt the butter. Add the cinnamon stick, fruit and honey. Stir well, and simmer for about 7 minutes, until the fruit is soft.
    2. Score the skin of the duck breast in a diamond pattern. Season with salt and pepper. Place in a hot frying pan over medium high heat, and cook until skin is browned, about 7 minutes. Turn over and cook for another few minutes, till the duck is medium rare. Slice the duck breast in half to check for doneness, and continue cooking till medium rare if needed. The breast should still be pink in the centre.
    3. Slice the breast into thin slices and serve with the warm sauce ladled over top.
    4. To serve: Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck.

    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/29938/duck-breast-with-three-red-fruits.aspx

    French Onion Aussie Lamb Meatballs

    From our mate Ally Phillips of Ally's Kitchen: Flavorful Aussie lamb meatballs with an Italian flair, simply served alongside sautéed garbanzo beans seasoned with salt, pepper, harissa and ground cumin then placed over a mound of fresh European greens.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 lb. lamb, ground, grassfed and/or organic
        •    ½ cup French Onion dip
        •    ½ cup parmesan, grated
        •    2 eggs, beaten
        •    1 ½ tsp. Garlic Herb Seasoning Mixture
        •    1 tsp. dried mint
        •    1 tsp. sea salt
        •    ½ tsp. dried rosemary
        •    ½ tsp. red chili flakes
        •    ¾ cup bread crumbs
        •    ½ cup flat parsley, fresh, packed and finely chopped
        •    1/4 cup extra virgin olive oil
        •    1 (28 oz.) can peeled tomatoes + 1 cup water
        •    1/2 cup shaved parmesan

    For the side dish:

        •    4-5 cups fresh greens, mixture of arugula, spinach, baby kale, etc.
        •    1/4 cup extra virgin olive oil
        •    2 (14.5 oz.) cans garbanzo beans, drained
        •    2 tsp. harissa
        •    1 tsp. ground cumin
        •    1/2 tsp. salt


    1. In a large mixing bowl, put the lamb, French onion dip, parmesan, eggs, garlic herb seasoning, mint, salt, rosemary and chili flakes. Blend together really well combining all the ingredients into a thick meat mixture.

    2. Add the bread crumbs and parsley and blend together. Don't overwork the mixture, just enough to incorporate all ingredients. The mixture is now ready for rolling into meatballs.

    3. Pinch about two heaping tablespoons and roll in to a meatball. Repeat until all the meat is rolled into meatballs. There should be about 10 to 12 meatballs. Of course, the size of your meatballs will determine the total number you get from the mixture.

    4. Put a Dutch oven (medium size) on a medium blaze. Let it get hot. Add the olive oil. Add five to six meatballs and brown on all sides. Use tongs and remove these meatballs to a bowl. Add the remaining meatballs and brown. Then return the first batch of browned meatballs to the pot.

    5. Cover the meatballs with the tomatoes and water. Cover with a lid. Cook for thirty minutes on medium stirring occasionally.

    6. Reduce heat to low and simmer until ready to serve. The tomatoes will cook down and become a ‘marinara’ type sauce consistency. Stir occasionally.

    7. While the meatballs are cooking, prepare the garbanzo beans. Heat a medium skillet on medium heat. Add the olive oil, beans, harissa and cumin. Toss and blend well. Cook about 7-10 minutes over medium low heat.

    8. When serving, put some of the greens on the plate, top with some of the beans and several of the meatballs and sauce.

    This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/french-onion-aussie-lamb-meatballs/#

      Pan Seared Scallops with Lemon Caper Sauce

      Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •    ⅓ cup kosher salt, plus more for seasoning
          •    1 cup hot water
          •    4 cups ice water
          •    1 pound large scallops, 1 ½ inches wide, about 14 to 16
          •    3 tbsps olive oil
          •    1 tbsp unsalted butter
          •    1 tbsp minced garlic
          •    1 cup unsalted chicken broth
          •    1 tsp lemon zest
          •    2 tbsps lemon juice
          •    2 tbsps capers, rinsed
          •    1 tbsp dijon mustard
          •    Black pepper, for seasoning
          •    1 tbsp chopped dill
          •    1 tsp chopped chives
          •    6 lemon wedges
          •    ½ cup white wine (optional)


      1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
      2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
      3. Allow scallops to sit for 10 minutes at room temperature before cooking.
      4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
      5. Sprinkle scallops lightly with salt on both sides.
      6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
      7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
      8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
      9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
      10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
      11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
      12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
      13. Turn off heat and whisk in Dijon mustard.
      14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
      15. Taste sauce and season with salt and pepper as needed.
      16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

      This great family recipe is thanks to The-Recipe-Critic Recipes at https://therecipecritic.com/pan-seared-scallops/