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    Recipes — Tasmania Huon Smoked Salmon

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    Easy Huon Smoked Salmon Eggs Benedict

    Hollandaise Sauce is a bit of effort on a Sunday morning, so we’ve come up with a lighter, cheats version. But with plenty of delicious Huon Smoked Salmon, it still makes for a decadent Sunday brunch.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   300g Premium Cold Smoked Huon Salmon
        •   4 English Muffin, toasted and spread thickly with butter
        •   4 Free range eggs
        •   4 Cups English Spinach, wilted
        •   1/2 Cup Crème Fraiche
        •   Squeeze of lemon juice to taste
        •   To serve, snipped chives

    Method

    1. In a small bowl combine crème fraiche and 2 teaspoons lemon juice and stir to combine. Season to taste.
    2. Fill a large saucepan until 8cm deep with cold water. Bring to the boil over medium heat. Reduce heat to a simmer and crack 1 egg into water and cook for 3 minutes. Remove with a slotted spoon. Drain on paper towel. Keep warm while you cook the remaining eggs.
    3. To assemble, place two muffins each on four serving plates, arrange spinach and Huon Premium Smoked Salmon. Top with a poached egg, then a drizzle of crème fraiche mix, top with chives if desired and serve at once.



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

    Hot Smoked Huon Salmon and Mushroom Slice

    Low on effort and big on taste, this easy Hot Smoked Huon Salmon Slice is sure to become a firm favourite.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   150g Hot Smoked Huon Salmon
        •   5 Sheets of filo pastry
        •   50g Butter (melted)
        •   5 Sheets of filo pastry
        •   100g Shitake Mushrooms (Approx. 5 small mushrooms)
        •   1 Cup Creme Fraiche
        •   1/2 Small Onion - very thinly sliced into rings
        •   1/2 Cup Parsley leaves

    Method

    1. Preheat oven to 180C
    2. Brush one sheet of filo with melted butter and place on the base of the cake tin, scrunching the edges to fit. Repeat with remaining sheets.
    3. In a small bowl, mix the mushrooms and onion slices with salt, pepper and 1 tsp olive oil.
    4. Spoon the crème fraiche onto the base of the slice, then top with mushroom mix.
    5. Bake in the oven for 20 minutes until the pastry is golden. Flake the Huon Hot Smoked Salmon and arrange on top, then scatted the parsley. Allow to sit for 5 minutes before serving, with a salad of mixed leaves and your favourite dressing.



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

    Huon Smoked Salmon Frittata

    So quick and easy this will be a recipe you’ll soon know by heart!
    A perfect weekend breakfast option when you’ve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 150g Huon Wood Roasted salmon
        •    1 Cup thinly sliced sweet potato
        •    2 Cups baby spinach
        •    1/2 Cup sliced red or yellow capsicum
        •    1/2 Cup cream
        •    6 Large free range eggs

    Method

    1. Pre heat oven to 180 degrees C
    2. Combine eggs, cream, sliced capsicum, baby spinach and thinly sliced sweet potato in a large bowl and season with salt and pepper
    3. Heat a large non-stick fry pan with rice bran oil
    4. Carefully pour the egg mixture into the fry pan and top with flaked pieces of Huon Hot Smoked Salmon
    5. Bake for 20 minutes or until frittata is firm and golden brown.



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

      Huon Salmon Mac N Cheese

      An old time crowd pleaser, the Mac N Cheese is a dish you can’t go wrong with. In this version our Huon Salmon is added and we’re here to tell you now that this is a dish you’re going to crave for meals to come!
      And the even better news…this dish reheats perfectly so you can enjoy it the next day too!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 6

      Ingredients

          •    2 150g Huon Hot Smoked Salmon
          •    2 Cups macaroni, cooked
          •    2 Cups full cream milk
          •    1 Tbsp butter
          •    2 Tbsp tapioca flour
          •    3/4 Cup parmesan, grated

      Method

      1. Heat the milk and butter and bring to the boil.
      2. Mix the tapioca flour with a little water to make a paste. Remove milk from the heat and add tapioca paste. Mix quickly and thoroughly to avoid lumps.
      3. Cook for a further 5 minutes, stirring occasionally.
      4. Combine the cheese sauce with the macaroni and flaked hot smoked salmon
      5. Spoon the mixture into a large baking dish or alternatively 4 individual ramekins and sprinkle with remaining parmesan cheese. Bake for 15 minutes at 180 degrees C.



      This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-mac-n-cheese/