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    Recipes — Tasmania Huon Smoked Salmon

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    Cold Smoked Ocean Trout frittata with Fennel, Basil and Green Onion Salad

    We love recipes that instantly suggest ‘comfort food’ and our ocean trout which is packed with rich flavours is a perfect match for another every day favourite, the frittata. Take a lazy weekend afternoon to whip this one up, you won’t regret it!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 tbsp extra virgin olive oil
        •    1 tbsp butter
        •    2 medium brown onions (sliced thin)
        •    200g Cold Smoked Ocean Trout deli pieces
        •    1 tbsp continental parsley (chopped)
        •    1 tbsp dill (chopped)
        •    5 eggs
        •    200ml cream
        •    Salt and pepper to taste
        •    For Green Salad
        •    1 cup fennel (sliced)
        •    1/2 cup baby spinach leaves
        •    1/2 cup basil leaves
        •    6 green onions (sliced longways)
        •    For Dressing
        •    1 tbsp red wine vinegar
        •    2 tbsp extra virgin olive oil
        •    1 tsp Dijon mustard
        •    Salt and pepper to taste


    1. Pre-heat your oven to 180°C. Heat the butter and olive oil in a fry pan and add in the sliced onions. Cook until golden and sizzling, then remove and set aside.
    2. To make the frittatas, combine together in a bowl the eggs, cream, onions, Ocean Trout, parsley, dill and seasoning. Heat a lightly oiled heavy non-stick pan and pour in the mixture. Stir in the sides gently as it cooks and when half set, place into a hot oven (set at 180°C) until golden and cooked.
    3. To make the dressing, combine together the vinegar, olive oil, mustard and seasoning. Layer the salad ingredients into a serving plate, finish with a little dressing and present with a portion of the frittata.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cold-smoked-ocean-trout-frittata-fennel-basil-green-onion-salad/

    Huon Cold Smoked Salmon Panzanella Salad

    Our recipe for Huon Premium Cold Smoked Salmon panzanella salad is quick, easy, tasty and healthy. Everything you want in a lunch option!

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    200g Huon Premium Cold Smoked Salmon
        •    12 Cherry tomatoes
        •    1/2 cup Shaved or grated parmesan
        •    1/4 loaf Wholemeal Vienna loaf, roughly torn
        •    2 Cos lettuce hearts
        •    1/2 cup Rice bran oil
        •    1 tbsp Red wine vinegar


    1. Gently toast torn wholemeal Vienna loaf in a fry pan with 1/2 cup of rice bran oil until golden.
    2. Add the cherry tomatoes to the fry pan and continue to cook for 1-2 minutes before removing from heat.
    3. Wash cos heart leaves and dry. Arrange in a large salad bowl with parmesan cheese and slices of Huon Premium Cold Smoked Salmon.
    4. Combine with salad bowl ingredients and drizzle with red wine vinegar, salt and pepper to serve.

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

    Potato waffles with Huon Smoked Salmon, Silky Eggs and Salmon Caviar

    Create a breakfast like no other! Grab the waffle maker and put together this decadent morning treat.

    Prep Time

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


        •    4 x 100g Huon Cold Smoked Salmon
        •    900g Peeled and grated potatoes
        •    1 Onion- finely grated
        •    1 Garlic Clove
        •    2 tbsp Parsely - Chopped
        •    4 Eggs (for the waffle batter)
        •    4 Eggs - beaten (For the silky eggs)
        •    1 tbsp Crème fraiche
        •    Salt
        •    Pepper
        •    1 tbsp Chives - Chopped
        •    1 tbsp Butter
        •    1 Handful fresh kale - washed and chopped
        •    1 tbsp Extra Virgin Olive Oil
        •    1/2 Lemon
        •    2 tbsp Salmon Caviar


    1. To make the waffles place a tea towel in a bowl and add potato. Squeeze tight to remove all liquid.
    2. Next add all remaining ingredients and mix well. Preheat a waffle maker, lightly spray with non-stick oil.
    3. Place 2 tablespoons of mix in each side and close the lid.
      Cook until golden brown.
    4. For the Kale, heat up a pan and add 1 tablespoon of extra virgin olive oil. Add kale and sauté for about a minute until it begins to wilt. Remove from pan and seat aside. Add a pinch of salt and pepper and a little squeeze of lemon.
    5. For the eggs, place butter into cold non-stick pan along with eggs. Turn heat to a medium heat, Push the eggs slowly from side to side with a wooden spoon or plastic spatula, lifting and folding. It’s important to cook the eggs slow., this will take 1-2 minutes. Finally add crème fraiche, chives, pinch of salt and pepper pile eggs in a clump and set aside.
    6. To plate, place 2 waffles in the centre of the plate, followed salmon, kale and eggs and finally salmon caviar. Who would not love waking up to this for breakfast?! Enjoy.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/potato-waffles-with-huon-smoked-salmon-silky-eggs-and-salmon-caviar/

    Huon Smoked Salmon Breakfast Salad

    Salad for breakfast? Yes please! Protein from the Huon Salmon and the eggs will keep you going til lunch.

    Prep Time

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


        •    2 100g Huon Cold Smoked Salmon
        •    2 cups Mushrooms, sliced
        •    4 Eggs boiled for seven minutes and peeled
        •    2 Cups Mixed lettuce leaves
        •    1/2 Punnet Cherry tomatoes, halved (we used yellow ones)
        •    2 Avocadoes, peeled and sliced
        •    4 Breakfast radishes, thinly sliced
        •    2 Tbsp Olive oil


    1. Heat a frypan over medium heat and cook the mushrooms in a little olive oil or butter until golden.
    2. Meanwhile, arrange the salad leaves over four plates, then scatter the cherry tomatoes and sliced breakfast radishes over the leaves.
    3. Arrange avocado and halved eggs then the warm mushrooms and top with generous pile of Huon Smoked Salmon.
    4. Finish with a sprinkle of olive oil on each plate and season with salt and lots of black pepper.

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

      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


          •   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


      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/