Hot Smoked Salmon Belly Salad with Creme Fraiche

Published 6th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 200 gm Barossa Fine Foods Hot Smoked Salmon Belly
  • 12 Baby Potatoes
  • 1 Lebanese Cucumber
  • 1 Avocado
  • 1 Cup Baby Peas (frozen)
  • 1 Cup Snow Pea Tendrils
  • ¼ Cup Mint Leaves
  • ¼ Cup Dill Fronds
  • 200 gm Creme Fraiche
  • Extra Virgin Olive Oil
  • Cracked Black Pepper


  1. Cook baby potatoes in boiling salted water until tender, drain & allow to cool. Once cooled gently remove skins and slice into thirds. Blanch baby peas in boiling water, allow to cool.
  2. Arrange potatoes, peas, sliced avocado, sliced cucumber & snow pea tendrils on a platter, top with flaked smoked salmon pieces, drizzle with extra virgin olive oil, garnish with dill fronds & cracked black pepper. Serve with creme fraiche.