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    Recipes — Tasmania Huon Smoked Salmon

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    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/

    Buttery Eggs with Huon Salmon

    Silky, buttery eggs. You’ll never want your eggs scrambled any other way after trying this dish from Scott Gooding!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •    150g Huon Smoked Salmon - roughly chopped
        •    2 tbsp Butter
        •    2 Shallots - chopped
        •    1/2 Leek - Finely Sliced
        •    6-8 Eggs - Free Range and whisked
        •    Sea salt
        •    Black pepper

    Method

    1. Heat the butter on a low heat in a large fry pan. Add the onion, shallots and leeks. Cook for 5-6 minutes or until softened.
    2. Gently whisk eggs in a separate bowl. Add eggs to the pan and continue to cook on a low heat. Stir occasionally. Cook to cook to your preference. Remove from the heat. Season and add the Cold Smoked Huon Salmon.



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

    Reserve Selection Hot Smoked Ocean Trout Blacken Spice Mexican Salad

    As said by Tenina this recipe is “easy, tasty, so pretty and really more-ish”. This is sure to end up on high rotation on your home kitchen menu!

    Prep Time

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

    Ingredients

        •    500g Reserve Selection Hot Smoked Ocean Trout with Blackened Spice
        •    50g dulse flakes
        •    2 eschalots, peeled
        •    1 handfull coriander leaves and roots

        •    3 tsp cumin powder
        •    freshly cracked black pepper
        •    EVOO as needed
        •    1 punnet grape tomatoes, halved
        •    2-4 spring onions, sliced on the angle
        •    1 pack salad leaves (of choice)
        •    1-2 avocados, diced
        •    1 red capsicum, diced
        •    3-4 tortillas prepared or purchased
        •    100g parmesan, cubed
        •    2 tsp cumin seeds

        •    2 tsp coriander seeds
        •    1 - 2 garlic cloves

    Method

    1. Using a fork pull the trout apart, but don’t make the pieces too small. (And try not to eat more than your fair share!)

    2. Place eschalots, coriander roots, lime juice, salt, cumin, paprika, pepper and EVOO into Thermo bowl and blend 3 sec/speed 6. Pour over trout and refrigerate until service.

    3. To make Tortilla Chips, preheat oven to 180℃.

    4. Place 4-5 tortillas onto large flat lined trays and brush with EVOO.

    5. Place cheese, seeds and garlic into Thermo bowl and mill 8 sec/speed 10.

    6. Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.

    7. Bake 10-12 minutes until crispy and golden.

    8. To serve combine the trout and salad mixtures and place a portion on each plate.

    9. Top with a few of the Tortilla Chips.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/reserve-selection-hot-smoked-ocean-trout-blackened-spice-mexican-salad/

    Huon Smoked Salmon, Pomegranate and Quinoa Salad

    This tasty salad was created by Christina at the Hungry Australian for our Reserve Selection Blogger Challenge.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 cups water
        •    1 cup quinoa
        •    1 bunch asparagus, trimmed
        •    1 bag mixed salad leaves
        •    250g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
        •    1 ruby grapefruit peeled, sliced and halved into mini fan shapes
        •    1 pomegranate (for the seeds)
        •    2 tbsp Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
        •    For Dressing
        •    3 tbsp best quality virgin olive oil
        •    1 tbsp red wine vinegar
        •    1/2 tsp honey
        •    1/2 tsp mild grainy mustard
        •    1/2 red onion (optional)
        •    Handful snow pea sprouts (optional)
        •    Salt and pepper to taste

    Method

    1. Cook quinoa in water according to packet instructions and leave aside to cool.
    2. Steam asparagus and leave to cool.
    3. To assemble salad, spread mixed salad leaves on a large platter.
    4. Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
    5. Garnish with snow pea sprouts and salmon caviar and serve with dressing.



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