Baked Huon Salmon, stuffed with salmon mousse and spinach

“I wanted to create a dish that tastes as good as it looks! Yoghurt, cream and greens between fresh Huon Salmon Fillets, this is the perfect Christmas recipe for lunch or dinner.” – Massimo Mele, part of the Huon Salmon Family.

Baked Huon Salmon, stuffed with salmon mousse and spinach
Preparation:
60 Minutes
Cooking:
45 Minutes
Serves:
10

  • 2 Whole Huon Salmon fillets (tails trimmed and bones removed)
  • 1 cup Chopped chives
  • 1/3 cup Dill, leaves chopped
  • Salt
  • Pepper
  • Baking Paper
  • Food sage string
  • ½ cup Greek natural yoghurt
  • 1/4 cup Grated parmesan cheese
  • 800g Spinach leaves
  • 2 Garlic cloves, minced
  • 2 Shallots, minced
  • 2 Egg whites
  • 200ml Cream
  • 1 Lemon, juiced
  • 200g Salmon trimmings
  • 1 tbsp Butter
  • 1 tbsp Extra-virgin olive oil

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