Hot Smoked Huon Salmon and Mushroom Slice

Low on effort and big on taste, this easy Hot Smoked Huon Salmon Slice is sure to become a firm favourite.

Hot Smoked Huon Salmon and Mushroom Slice
10 Minutes
20 Minutes


  • 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.