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: www.foodlabonline.com.au

- Preparation:
- 10 Minutes
- Cooking:
- 40 Minutes
- Serves:
- 4
Ingredients
- 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
Method
-
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
Add anchovies, creme fraiche, dijon mustard, lemon juice and a pinch of salt to a bowl and mix together well.
-
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.
Huon Salmon & Roast Vegetable Salad