salmon cob loaf

Huon Salmon Cob Loaf


  • 2x 150g Huon Premium Wood Roasted Salmon
  • 1 large round cob loaf, preferably sourdough
  • 250g cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp horseradish
  • 1 tbsp mustard powder
  • 1-2 tbsp Worcestershire sauce
  • 1/2 cup Swiss style cheese, grated
  • 2 spring onions
  • 2 tbsp parmesan


  1. 1
    Preheat oven to 200C. Line a large baking tray with baking paper.
  2. 2
    In a large bowl mix together the cream cheese, mayonnaise, sour cream, horseradish, mustard powder and Worcestershire until well combined.
  3. 3
    Fold through the Swiss cheese, spring onion and crumbled Huon Salmon. Season to taste and set aside, or cover and refrigerate if making ahead.
  4. 4
    Cut 4cm off top of the loaf to form a lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Cut slices around the outside of the bread round, at about 2cm intervals, slicing about 2/3 of the way down the side. Tear or roughly chop bread pieces and the lid.
  5. 5
    Spoon mixture into loaf and place on prepared tray. Sprinkle over parmesan cheese. Arrange bread pieces in a single layer around loaf and drizzle the loaf and the pieces with olive oil.
  6. 6
    Bake for 20 minutes or until dip is warm and cheese golden.
  7. 7
    Serve hot.