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    Recipes — Tasmania Huon Smoked Salmon

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    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/

    Farfalle Pasta with Smoked Salmon and Cream Cheese

    The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon

    Prep Time

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

    Ingredients

        •    capers, drained and rinsed
        •    Coarse salt and ground pepper
        •    12 ounces farfalle (bow-tie pasta)
        •    1 small red onion, quartered and thinly sliced
        •    2 ounces bar cream cheese, cut into small pieces
        •    4 ounces smoked salmon, cut into bite-size pieces

        •    1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed

    Method

    1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
    2. Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.



    This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/315600/farfalle-pasta-with-smoked-salmon-and-cr

    Hot Smoked Huon Salmon with Soba Noodles

    Super-fast and super healthy, that’s what we want for a fast mid-week dinner. Store any leftovers in the fridge and you’ve a delicious work lunch sorted.

    Prep Time

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

    Ingredients

        •    2 x 150g Premium Wood Roasted Huon Salmon
        •    4 tbsps Soy Sauce
        •    4 tsps White Miso Paste
        •    1 1/2 Soba Noodle packets (4 x 90g)
        •    4 big handfulls Baby Spinach
        •    2 tbsps Sesame Seeds

    Method

    1. In a small bowl, stir together the miso paste and soy sauce, then set aside.
    2. Cook the soba noodles following the pack directions.
    3. Toss the spinach through the warm noodles, then add the miso soy mix. Place a lid on the saucepan for a couple of minutes until the spinach is wilted. Stir well to combine, then divide between four bowls.
    4. Break the Huon Smoked Salmon into bite-size pieces and distribute evenly over the noodles.
    5. Sprinkle over sesame seeds and serve.

    TIP: Soba Noodles are available in the Asian aisle of the supermarket, they usually come in a pack of 3 x 90g serves.



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