Hot Smoked Huon Salmon and Mushroom Slice


  • 150g Hot Smoked Huon Salmon
  • 5 Sheets of filo pastry
  • 50g Butter (melted)
  • 100g Shitake Mushrooms (Approx. 5 small mushrooms)
  • 1 Cup Creme Fraiche
  • 1/2 Small Onion - very thinly sliced into rings
  • 1/2 Cup Parsley leaves


  1. 1
    Preheat oven to 180C
  2. 2
    Brush one sheet of filo with melted butter and place on the base of the cake tin, scrunching the edges to fit. Repeat with remaining sheets.
  3. 3
    In a small bowl, mix the mushrooms and onion slices with salt, pepper and 1 tsp olive oil.
  4. 4
    Spoon the crème fraiche onto the base of the slice, then top with mushroom mix.
  5. 5
    Bake in the oven for 20 minutes until the pastry is golden. Flake the Huon Hot Smoked Salmon and arrange on top, then scatted the parsley. Allow to sit for 5 minutes before serving, with a salad of mixed leaves and your favourite dressing.