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    Recipes — Smoked Salmon

    Huon Smoked Salmon Mini Frittatas

    Enjoy this recipe from our friends at Angelakis Brothers, delivering only the finest seafood in South Australia.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    6 eggs
        •    sea salt
        •    100ml cream
        •    black pepper
        •    1 cup baby spinach
        •    200gm creme fraiche
        •    1 tbsp fresh dill, chopped
        •    2 tbsps grated parmesan cheese
        •    200g Huon premium cold smoked salmon


    1. In a bowl, whisk together the eggs, cream, half of the creme fraiche, chopped dill & parmesan cheese.
    2. Take half of the smoked salmon & the baby spinach, roughly chop, add to the egg and cream mixture. Gently stir through.
    3. Pour the mixture into two lightly greased muffin or pie tins, until ¾ full, bake in the oven at 180℃ for approximately 10 minutes or until the frittata has puffed up and is just set in the centre.
    4. Turn frittata out onto a plate & garnish with the remaining smoked salmon, top with the extra creme fraiche and garnish with dill fronds and cracked black pepper.

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

    Huon Smoked Salmon & Baby Baked Potatoes

    Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8-10


        •    1 tbsp olive oil
        •    150g crème fraiche
        •    1/2 tsp horseradish
        •    2 tbsps dill sprigs
        •    500g washed chat potatoes
        •    100g Huon Premium Cold Smoked Salmon, cut into strips


    1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
    2. In a small bowl add the crème fraiche and gently fold through the horseradish.
    3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
    4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.
    5. NOTES: Chopped chives instead of dill is also delicious.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/

    Fettuccine with salsa, Huon Premium Cold Smoked Salmon and almonds

    A light pasta ideal for a quick mid-week meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    250g Fettuccine
        •    1 lemon (zested)
        •    1 diced red onion
        •    4 diced Roma tomatoes
        •    1/4 cup extra virgin olive oil
        •    1 bunch of chopped parsley
        •    1/4 cup roughly chopped smoked almonds
        •    200g Huon Premium Cold Smoked Salmon


    1. Make the salsa by combining the tomatoes, onion, parsley, lemon zest and olive oil in a bowl and then set aside.
    2. Cook the past and then drain and return to pot.
    3. Immediately add the salsa and Huon cold smoked salmon.
    4. Toss and serve, garnish with the smoked almonds.

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

    Huon Premium Cold Smoked Salmon with avocado and prawns

    If you want something fresh, health and easy you can’t go past this dish. A great snack or summer lunch, it’s an irresistible flavour combination!

    Prep Time

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


        •    to taste salt flakes
        •    1 tbsp lemon juice
        •    1 tbsp baby capers
        •    1 small shallot, sliced
        •    20ml extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    1 lebanese cucumber, diced
        •    12 prawns, cooked and peeled
        •    1 avocado, cut with a melon baller
        •    1 cup Turkish bread, torn into small pieces
        •    200g Huon Premium Cold Smoked Salmon


    1. Place torn pieces of Turkish bread into a bowl and toss with olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
    2. Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
    3. Combine together with lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with salt flakes and several baby lettuce leaves.

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

    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15


        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)


    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/