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    Recipes — Tasmania Huon Smoked Salmon

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    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/

          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


              •   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


          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


              •   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


          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/