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    Recipes — Tasmania Huon Smoked Salmon

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    Huon Salmon Pizza by Massimo Mele

    Growing up Massimo’s parents owned a popular Italian restaurant in Hobart and Massimo still spends a lot of time in the kitchen with his Mamma Maria whenever possible. Staying true to his heritage has served Massimo well over the years so when working together to create some new Huon Salmon recipes it made sense to stick to his roots and serve up some of his favourites with a Huon Salmon twist!

    Prep Time

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

    Ingredients

        •   200g Premium Cold Smoked Huon Salmon
        •   125g Ricotta
        •   20g Capers (drained)
        •   50ml Extra virgin olive oil
        •   100g Shredded mozzarella
        •   1/2 Red onions, peeled and finely sliced
        •   Polenta for dusting
        •   1/2 Lemon
        •   1/2 Bunch of chives
        •   DOUGH
        •   14g Dry Yeast
        •   25g Salt
        •   600ml Warm Water
        •   900g 00 Flour (strong/pasta/pizza flour) extra virgin olive oil

    Method

    1. Mix yeast and water and set aside for 15 minutes or until the mix is frothy. Remember that yeast is a living thing so it needs to be treated with care.
      If your mix does not bubble up and go crazy, your yeast is old or your water is too cold (or even too hot)!



    2. Sieve flour and salt into a mixing bowl, add honey and start to mix through the flour. Add water and yeast mix to the flour while mixing, but only a little bit at a time.

      TIP: A little tip when making pizza at home is to turn the heating up inside just a little if its cold outside. In summer it won't be an issue, but the biggest tip I'll give you is to try and control the temperature as much as possible!


    3. If you're using a machine mixer, work the dough for 6-7 minutes. If using your hands (which I recommend) then 10-12 minutes of kneading the dough will be perfect.

      TIP: When kneading the dough treat it like a firm massage. This will work the gluten. Rest the dough for two hours on the kitchen bench so it can double in size. You will need to knead it again for a minute or so.


    4. Oil two large oven trays and split your dough into two. Dust the trays with the polenta.
      You will need to now push the dough into the edges of the tray and adjust the pizza accordingly.
      Now you're ready for the really fun bit–the toppings!


    5. Preheat your oven to the hottest setting while you sort out your toppings.


    6. Begin by spreading ricotta onto the rolled out pizza base.

      TIP: If the ricotta is too firm, add a little bit of milk to make it easier to work with. Now place your sliced red onions around the pizza, add the capers and shredded mozzarella. Place pizza(s) into the hot oven and cook for 10 minutes.


    7. Once your pizza is beginning to become golden-brown, remove from pizza tray and finish cooking on oven grills for a further five minutes. This allows moisture to be removed from the centre of your pizza.


    8. Finally, take the pizza out of the oven and place your Cold Smoked Huon Salmon on the pizza and mix olive oil and lemon juice with chopped chives and scatter on the pizza. Season with cracked pepper to finish, and more ricotta on top if you wish!



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

        Huon Smoked Salmon & Cucumber bites

        These moreish Huon Smoked Salmon bites are perfect as an afternoon snack or when entertaining, and because they’re low carb and gluten free we figure we can eat more of them!

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 5 minutes
            •    Yield: Serves 4

        Ingredients

            •   100g Premium Huon Cold Smoked Salmon
            •   1 Cucumber
            •   1/2 Cup Sour Cream
            •   1 tbsp Chives - Chopped
            •   1 tsp Lemon Juice
            •   1/4 Cup Finely grated beetroot

        Method

        1. Cut the cucumber into 5mm slices, you want them not too thick but sturdy enough to pick up with your figures. Arrange the cucumber on a serving platter.
        2. In a small bowl, mix the sour cream with lemon juice and the chives. Place a small dollop on each cucumber slice.
        3. Cut the Huon Smoked Salmon into strips and arrange on each cucumber slice. Garnish with grated beetroot.



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

        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/