93 Hot Smoked Salmon ideas | atlantic salmon, smoked salmon, salmon

two different types of pasta with sauce and cheese on top, the same one is made from

Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

tomato and garlic confit papparella with salmon in a casserole dish

Garlic Confit Recipes

Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

a table topped with different types of food

Recipes For Breakfast

Tasmanian Salmon Rillettes

A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.

there are two plates with food on them and the words tasmanian salmon rillets

Joy Cookies

Almond Joy Cookies

Tasmanian Salmon Rillettes

A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.

a table topped with plates and bowls filled with food

Premium Product

Tasmanian Salmon Rillettes

A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.

two pictures with different types of food on them and the words tasmanian salmon rillets

Tasmanian Salmon Rillettes

A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.

a plate full of different types of food and the words, tasmanian salmon rillets

Tasmanian Salmon Rillettes

A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.

tomato and garlic confit with parmesan cheese

Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

two bowls filled with soup next to candles and spoons on a cloth covered table

Salmon Corn Chowder

Creamy corn, leek and potato soup topped with Tasmanian maple cured salmon and crispy sage leaves. Served with toasted sourdough on the side. The chowder will keep in the fridge for 3 days and can be enjoyed warm or cold.

two different types of pasta with tomatoes and cheese

Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

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Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

tomato and garlic confit papparella with salmon

Tomato & Garlic Pappardelle Pasta with Salmon

This tomato and garlic confit is the perfect sauce to be paired with handrolled pappardelle pasta and rich salmon fillets, that have been traditionally hand smoked. While confit may sound like a complicated cooking technique, it’s extremely simple and extremely rewarding in terms of flavour. Store the leftover oil in a jar to be used in salad dressings or more pasta dishes.

two bowls filled with soup on top of a table

Salmon Corn Chowder

Creamy corn, leek and potato soup topped with Tasmanian maple cured salmon and crispy sage leaves. Served with toasted sourdough on the side. The chowder will keep in the fridge for 3 days and can be enjoyed warm or cold.

a bowl of soup with salmon and corn in it next to some other food items

Salmon Corn Chowder

Creamy corn, leek and potato soup topped with Tasmanian maple cured salmon and crispy sage leaves. Served with toasted sourdough on the side. The chowder will keep in the fridge for 3 days and can be enjoyed warm or cold.

salmon and mascarone ravioli with parmesan cheese

Salmon & Marscapone Ravioli

The filling is especially simple to whip together being made with a rich Woodbridge hot smoked Tasmanian salmon portion that is paired so beautifully with creamy marscapone, fresh dill and the sharp bite from parmigano regiano.