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    Recipes — entrée

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    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/

    Scallop & Apple Salad with Hazelnut Dressing

    Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    25g butter
        •    juice 1/2 lemon
        •    6 scallops, without roe
        •    1/2 crispy, green eating apple
        •    small handful watercress leaves
        •    2 tbsps finely chopped toasted hazelnut
        •    2 tsps extra virgin rapeseed oil, plus extra for drizzling


    For the dressing:

        •    175g hazelnut
        •    2 tsps maple syrup
        •    3 tbsps cider vinegar


    Method

    1. To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste – the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.

    2. Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.

    3. Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don’t overcrowd the pan.

    4. To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2774679/scallop-and-apple-salad-with-hazelnut-dressing

    Prawn and Papaya Lettuce Wraps

    These lettuce wraps are fresh and light, perfect for a summer starter.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    juice of 1 lime
        •    2 tsps fish sauce
        •    2 tsps palm sugar
        •    1 tbsp vegetable oil
        •    1 tbsp sweet chilli sauce
        •    4 inner leaves of butter lettuce
        •    1 tbsp chopped coriander leaves
        •    4 spring onions, sliced on the diagonal
        •    1 small red chilli, seeded, finely chopped
        •    400g cooked peeled prawns, cut into bite sized pieces
        •    1 small red papaya, peeled, seeds removed, cut into bite sized pieces


    Method:
    Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice and sugar, and whisk gently to combine. Place in a bowl with prawns, papaya, coriander and spring onion (reserving some spring onion for garnish). Place a lettuce leaf on each serving plate, fill with mixture and garnish with reserved spring onion.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-papaya-lettuce-wraps/3aac0462-c8bb-46be-a5e8-3b1ce4f9a3e3?

    Chargrilled Octopus Salad

    This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    lime wedges, to serve
        •    1 cup fresh mint leaves
        •    2 garlic cloves, crushed
        •    1 tbsp finely chopped shallot
        •    70g snow pea sprouts, trimmed
        •    2 tbsps finely grated fresh ginger
        •    1 large red chilli, deseeded, sliced
        •    1 yellow capsicum, deseeded, thinly sliced
        •    2 tbsps kecap manis (Indonesian sweet soy)
        •    500g baby octopus, cleaned, head removed, halved
        •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced

    Method

    1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
    2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
    3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
    4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d

    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact

    Method

    1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
    2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?