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    Recipes — Tasmania Huon Smoked Salmon

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    Christmas Smoked Salmon, Pickled Cucumber, Jalapeno Caper Cream Cheese

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 8-10


    For the smoked salmon:

        •    1/4 cup capers
        •    250g full-fat cream cheese
        •    2 tbsps green jalapeno tabasco
        •    1kg side of premium smoked salmon

    For the pickled cucumber:

        •    1 cup sugar
        •    1 cup white wine vinegar
        •    1 tsp finely grated ginger
        •    1 telegraph cucumber, finely sliced


    1. To make the pickled cucumber, bring all ingredients to the boil and allow to cool before adding the cucumber.
    2. Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl.
    3. Arrange the salmon on a large serving platter.
    4. Pile the pickled cucumber over the salmon and serve with the jalapeno, caper, cream cheese spread on the side.

    This great family recipe is thanks to Eat Well Recipes at https://www.eatwell.co.nz/recipe/17282/Christmas-smoked-salmon-pickled-cucumber-jalapeno-caper-cream-cheese/

      Smoked Salmon Christmas Starter

      Perfect as a light starter before a rich Christmas dinner, smoked salmon is readily available in small packets meaning you can ensure you don’t buy more than you need.

      Prep Time

          •    Prep and cook time: about 10 minutes
          •    Yield: Serves 4


          •    1-2 lemon
          •    green salad
          •    cream cheese (optional)
          •    Toasts slice of sourdough bread
          •    1kg side of premium smoked salmon


      1. Toast a slice of sourdough bread for each person.
      2. Top with a generous serving of cream cheese and a slice of smoked salmon.
      3. Season with a squeeze of lemon and black pepper.
      4. Serve with salad leaves.

      This great family recipe is thanks to Love Food Hate Waste Recipes at https://scotland.lovefoodhatewaste.com/recipe/smoked-salmon-christmas-starter

      Huon Premium Hot Smoked Salmon rosti with crushed peas, zucchini and Reserve Selection Hand Milked Caviar

      Need to impress your dinner guests? This recipe is the perfect h’orderve and is made so easy when you use Huon Hot Smoked Salmon.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 12


          •    1/4 tbsp salt
          •    1 tbsp micro herbs
          •    to taste salt and pepper
          •    2 large desiree potatoes
          •    1 tbsp extra virgin olive oil
          •    1 cup green peas, cooked and crushed
          •    150g Huon premium hot smoked salmon
          •    2 tbsps reserve selection hand milked caviar
          •    1 small green zucchini, sliced into thin batons


      1. Preheat oven to 180°C and lightly brush a 12 portion muffin tin with a little olive oil.
      2. Peel and grate the potatoes, place into a clean cloth and squeeze out the starchy liquid. Season with salt and place two tablespoons into each muffin tine mould. Bake in the oven until crisp and golden. Remove and set aside to cool.
      3. To serve, place a tablespoon full of the pea mix onto each rosti and top with a cube of Huon Hot Smoked Salmon. Garnish with a teaspoon of Reserve Selection Hand Milked Caviar and several micro herbs.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-hot-smoked-salmon-rosti-crushed-peas-zucchini-reserve-selection-hand-milked-caviar/

      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


          •    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)


      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


          •    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)


      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/