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    Recipes — Tasmania Huon Smoked Salmon

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    Hot Smoked Ocean Trout and Ramen Noodle Salad with Carrot, Daikon and Soy Dressing

    This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 1

    Ingredients

        •    120ml mirin
        •    10ml grapeseed oil
        •    1/2 tsp sesame oil
        •    1 tsp ginger (grated)
        •    several coriander sprigs
        •    15ml Shoyu (Japanese soy)
        •    1/4 cup daikon (cut as above)
        •    1/2 tsp toasted sesame seeds
        •    1/4 cup cucumber (cut as above)
        •    100g Hot Smoked Ocean Trout Deli Bites
        •    150g ramen noodles (cooked and cooled)
        •    1/4 cup carrots (cut into matchstick shape)

    Method

    1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
    2. Place onto a plate and finish with the sesame seeds and top with a little coriander.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

    Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin

    You can never have too many quick go to summer salads, especially one which is bursting with colour and flavour like this recipe for Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 corn on the cobb
        •    2 radish (sliced thin)
        •    Salt and pepper to taste
        •    1/4 cup garden mint (torn)
        •    2 tbsps white wine vinegar
        •    5 tbsps extra virgin olive oil
        •    1 cup white quinoa (cooked)
        •    1/2 cup semi-dried tomatoes
        •    1 cup butternut pumpkin (diced)
        •    200g Huon Hot Smoked Ocean Trout (broken up)
        •    1 cup sugar snaps (side string removed and halved)

    Method

    1. Pre-heat the oven to 180°C. Combine one tablespoon of the olive oil with the cubed pumpkin, place on a tray and roast in the oven until golden and tender. Remove and allow to cool.
    2. To cook the quinoa - combine quinoa and two cups of water in a pot. Simmer, covered, for 15 minutes or until the liquid is absorbed and the germ turns opaque and splits from the seed - it should resemble little curls.
    3. Boil the cleaned corn cob in salted water for 8 minutes. Remove, dry and grill over a flame for several minutes to lightly char the kernels. Remove them with a knife and set aside.
    4. Combine the vinegar and remaining olive oil, season well and stir in all the remaining ingredients and serve.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-quinoa-grilled-corn-sugar-snaps-mint-roasted-pumpkin/

    Huon Premium Cold Smoked Salmon on Kipfler Potatoes with Crème Fraiche, Capers and Salmon Caviar

    We’re always looking for ways to impress with simple steps that let produce shine and this one ticks all the boxes. Minimal ingredients, great flavours and beautiful presentation.

    Prep Time

        •    Prep time: 8 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    200g crème fraiche
        •    1 tbsp baby capers
        •    To taste salt and pepper
        •    1/2 cup micro cress leaves
        •    2 tbsps Huon Premium Caviar
        •    8 slices Huon Premium Cold Smoked Salmon
        •    8 small kipfler potatoes, washed and unpeeled

    Method

    1. Place the washed kipfler potatoes into a saucepan of cold salter water, bring to a boil and cook for 8 minutes, or until tender but not falling apart. Remove, drain, set aside to cool and cut into halves longways.
    2. Beat the crème fraiche until stiff, season well and spread a little onto plates.
    3. Place four potato halves onto each plate, cover each with half a slice of smoke salmon and top with a little crème fraiche. Top two with the capers and two with the salmon caviar, then finish each with a little of the micro cress.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-premium-cold-smoked-salmon-kipfler-potatoes-creme-fraiche-capers-salmon-caviar/

    Huon Cold Smoked Salmon and Baked Eggs

    For those that think breakfast is the best meal of the day, the start to your day just got a major boost! This breakfast dish is super easy to prepare and bound to become a regular part of your breakfast recipe repertoire!

    Prep Time

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

    Ingredients

        •    12 eggs
        •    3/4 cup cream
        •    2 tbsps capers
        •    2 tbsps creme fraiche
        •    2 tbsps unsalted butter
        •    1/2 bunch of dill, chopped
        •    2 cups baby spinach, wilted
        •    pinch cracked black pepper
        •    12 slices of Huon cold smoked salmon

    Method

    1. Pre heat oven to 170 degrees C.

    2. liberally butter 6 large ramekins.

    3. Crack 3 eggs into each ramekin with the chopped dill. Drizzle the cream into each dish with a sprinkling of capers, cracked black pepper and sea salt.

    4. Bake for approx. 20 minutes or until eggs are cooked to your liking.

    5. Remove from the oven and place a portion of wilted baby spinach on each with 3 slices of Huon smoked salmon. Finish with baby capers and a dollop of creme fraiche.

    6. Serve with crusty ciabatta bread.



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

    Fresh Vietnamese Cold Smoked Huon Salmon Rolls

    You can never have enough recipes for rice paper rolls! Perfect for a Sunday lunch with friends or a healthy option for the lunch box, try our Fresh Vietnamese Cold smoked Huon Salmon Rolls.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 limes
        •    1 ginger stalk
        •    6 garlic cloves
        •    6 long red chilllis

        •    2 tsps sesame oil
        •    1/4 cup fish sauce
        •    1/4 cup crushed nuts
        •    200g dark palm sugar
        •    1/2 cup Vietnamese mint
        •    1/2 cup coriander Leaves
        •    12 round rice paper sheets
        •    2 large carrots, julienne cut
        •    100ml tamarind concentrate
        •    1 cup glass or vermicelli noodles
        •    12 slices Huon Premium Cold Smoked Salmon

    Method

    1. Peel the garlic and ginger and chop the long red chillies and place into a mortar and pestle with the garlic, ginger. Add coriander roots. Pound until smooth.

    2. Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes.

    3. Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.

    4. Julienne the carrots, cucumber and chilli.

    5. Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables.

    6. Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.



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