I have previously blogged [here and here] that one of my favourite foods of all time is salmon, so when Huon Aquaculture Group asked if I would be interested in trying some of their Huon Reserve Selection and coming up with a recipe for their bloggers comp, it was pretty easy to say YES PLEASE!
I really have to say, they could have made this easier on me (yes, all about ME!) by just sending some product of their choosing. Having to narrow it down to a few items from their Reserve Selection range was easily the most difficult decision I made that day. I went with the:
- Reserve Selection Hot Smoked Ocean Trout Blackened Spice (OMG this was ah-ma-zing)
- Reserve Selection Banquet Slice (such a gorgeous subtle flavour)
- Reserve Selection Smoked Salmon Whisky Cured (mmmm….)
- Reserve Selection Smoked Salmon Gourmet Pâté (also amazing. And with the last bit still hiding from hubby in the back of the fridge. Hope he doesn’t read this and find it…).
A few days after placing my order, my box of Huon awesomeness arrived. Just as I was dashing out to a meeting. Of course, I had to check it all out and have a quick taste. By quick taste, I mean I immediately scoffed about half of the Hot Smoked Ocean Trout Blackened Spice before hiding the rest in a container in the veggie crisper (no one else ever looks in there). I did wonder how on earth I was going to create a recipe when I just wanted to eat it all from the pack.
Over the next couple of days, as I was carefully rationing my Huon bounty, I had a bit of a play in our veggie patch and discovered that my sweet potato crop had a few ready for eating (virtually my only gardening success as no possums can get underground…). I also participated in a twitter chat about avocado. Obviously my recipe had to include both these ingredients!
I made this for Sunday breakfast one weekend – it took about 30 minutes. If my poached egg making ability was better it would have taken a bit less.
Sweet potato rosti with Huon Reserve smoked salmon, poached egg and avocado smash
by Mel Kettle
What you need:
- 500g sweet potato, peeled and grated
- 6 eggs
- 1/4 cup of flour
- olive oil
- 1 large avocado
- 1 clove garlic, finely diced
- squeeze of lime juice (I used 1/2 a lime, but start with less and add to taste)
- few drops of tabasco (optional)
- 200g Huon Reserve smoked salmon (I used the banquet style for this, but the Whiskey Cured would be good too)
- salt and pepper
What you do:
For the sweet potato rosti – place the grated sweet potato, 2 eggs and flour in a mixing bowl and gently mix together with your hands. Add some salt and pepper to taste. To cook, heat a large frypan with 2 tablespoons of olive oil. Divide the sweet potato mix into 4, and add to the hot oil (you may need to do this in batches). Cook on a medium heat for 3-4 minutes on each side until golden brown – be careful not to let it get too hot or it will burn before the sweet potato is fully cooked through. Keep warm once cooked.
For the avocado smash – place the avocado flesh into a bowl with the garlic, lime juice, a splash of olive oil, salt, pepper and tabasco (if using). Mash together with a fork so it stayed a bit chunky. Taste and add more lime juice, salt, pepper, tabasco as required.
For the eggs – I poached the eggs one at a time in a saucepan of boiling water, but you could easily have friend or scrambled eggs if that’s easier for you to cook (next time I won’t be poaching them – those skills seemed to have abandoned me…).
To assemble – Place the sweet potato rosti on the plate, then add 50g of smoked salmon per person, then a dollop of avocado smash, with the egg on top.
If you use twitter, facebook or instagram, follow #huonsalmon for more fabulous recipe ideas.
Do you have a favourite style of salmon? Or a favourite recipe for using it?
Huge thanks to Huon Aquaculture Group for inviting The cook’s notebook to participate in their blogging competition, and for providing me with a gift voucher to purchase their product.