Huon Smoked Salmon in Creamy Pea and Dill Sauce

My friend Joe’s local grocer Crown St Grocer is about to stock Tasmanian Huon Salmon. So I decided that I should test cook some of the Huon product and figure out a recipe to launch the range in store. I have already done parmesan, lemon and salmon linguine so tonight was a competitive option. Stunning smoked salmon in a creamy sauce with fresh peas and dill and linguine. Jury is out. Stew loves the parmesan and lemon, I loved tonights. I think the other one might win though it just has an edge.

Either way I have to tell you that the Huon Valley in Tasmania is one of the most incredible places I have ever been to. I can see myself owing a pub on the river near Huonville, awesome. Anyway stay tuned and I will write up the winning recipe and give you more info on the most extraordinary smoked salmon.

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