Huon Salmon & Roast Vegetable Salad

Ying & Yang. The comfort and warmth of roast vegetables with the freshness of cold smoked salmon and sauce.
Recipes by Ben Milbourne for The Food Lab:

Huon Salmon & Roast Vegetable Salad
10 Minutes
40 Minutes


  • 2 red onions, cut into wedges
  • 2 carrots, sliced in 1/2 lengthways
  • 1/2 pumpkin, roughly chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 5 anchovies, chopped thinly
  • 3 tbsp creme fraiche
  • 1 tsp Dijon mustard
  • 1 lemon cheek, juice
  • 100g Huon Cold Smoked Salmon
  • 3 sprigs dill


  1. 1

    Preheat oven to 180 degrees.
    Place vegetables into a roasting tray with a drizzle of oil and a pinch of salt and place into oven and cook for approx 40 minutes.

  2. 2

    Add anchovies, creme fraiche, dijon mustard, lemon juice and a pinch of salt to a bowl and mix together well.

  3. 3

    Once vegetables are cooked, plate them up with a few pieces of salmon, a drizzle of sauce and a few sprigs of dill over the top.