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    Recipes — Tasmania Huon Smoked Salmon

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    Huon Smoked Salmon & Baby Baked Potatoes

    Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    1 tbsp olive oil
        •    150g crème fraiche
        •    1/2 tsp horseradish
        •    2 tbsps dill sprigs
        •    500g washed chat potatoes
        •    100g Huon Premium Cold Smoked Salmon, cut into strips

    Method

    1. Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
    2. In a small bowl add the crème fraiche and gently fold through the horseradish.
    3. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
    4. Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.
    5. NOTES: Chopped chives instead of dill is also delicious.



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

    Fettuccine with salsa, Huon Premium Cold Smoked Salmon and almonds

    A light pasta ideal for a quick mid-week meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    250g Fettuccine
        •    1 lemon (zested)
        •    1 diced red onion
        •    4 diced Roma tomatoes
        •    1/4 cup extra virgin olive oil
        •    1 bunch of chopped parsley
        •    1/4 cup roughly chopped smoked almonds
        •    200g Huon Premium Cold Smoked Salmon

    Method

    1. Make the salsa by combining the tomatoes, onion, parsley, lemon zest and olive oil in a bowl and then set aside.
    2. Cook the past and then drain and return to pot.
    3. Immediately add the salsa and Huon cold smoked salmon.
    4. Toss and serve, garnish with the smoked almonds.



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

    Huon Premium Cold Smoked Salmon with avocado and prawns

    If you want something fresh, health and easy you can’t go past this dish. A great snack or summer lunch, it’s an irresistible flavour combination!

    Prep Time

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

    Ingredients

        •    to taste salt flakes
        •    1 tbsp lemon juice
        •    1 tbsp baby capers
        •    1 small shallot, sliced
        •    20ml extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    1 lebanese cucumber, diced
        •    12 prawns, cooked and peeled
        •    1 avocado, cut with a melon baller
        •    1 cup Turkish bread, torn into small pieces
        •    200g Huon Premium Cold Smoked Salmon

    Method

    1. Place torn pieces of Turkish bread into a bowl and toss with olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
    2. Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
    3. Combine together with lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with salt flakes and several baby lettuce leaves.



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

    Christmas Smoked Salmon, Pickled Cucumber, Jalapeno Caper Cream Cheese

    Prep Time

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


    Ingredients

    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


    Method

    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

      Ingredients

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

      Method

      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