Salmon, Asparagus and Leek Quiche

Honey Cured Salmon, Leek and Asparagus Quiche

Salmon, Asparagus and Leek Quiche

Anyone who knows me they will know that my favourite foods are: salmon, soft cheese, cured meats, whole egg mayonnaise, pasta and dark chocolate. sending myself to an early grave. So you can imagine my utter joy and elation when I opened my inbox to find an email from the lovely team (and I mean A+ customer care) at Huon Aquaculture asking me to take part in a blogger challenge.

After I finished jumping up and down, I gratefully accepted, perused their new Reserve Range of hot smoked products online, selected some delicious treats for them to smoke to order and me sent to me. I must admit, as I live in regional NSW I was mildly fearful that the I wouldn’t be on the delivery route BUT never fear – they deliver Australia wide! The day I placed my order I received a lovely phone call letting me know that my salmon had entered the smoker, the date for dispatch and the date on delivery. I did mention the A+ customer service right!

On the day my salmon arrived (I may or may not have been waiting by the door) I was greeted with a beautiful box, packed with still-frozen ice bricks and brimming with salmon. No fish puns intended. After packing them away in the fridge and admiring my lovely wooden serving board, I cracked open the DELICIOUS and it was seriously good, Reserve Selection Smoked Salmon Gourmet Pate, while I pondered recipes to create.


  • 1 quantity of shortcrust pastry – homemade if you have time or store bought
  • 250g Huon Aquaculture Reserve Selection Hot Smoked Salmon, Honey Cured -skin removed and broken into small chunks
  • 1 bunch of asparagus – ends trimmed
  • 1 leek – green leaves discarded and white part finely sliced into thin rounds
  • 2 tsp of good quality wholegrain mustard
  • 1 bunch of dill
  • 1 tbs of olive oil
  • 1/2 tsp of raw sugar
  • 6 eggs – lightly whisked with a dash of milk – you can add cream instead if you’d prefer
  • Salad greens, lemon wedges and cream cheese to serve


  1. Butter a quiche pan, line with shortcrust pastry, refrigerate for 30 minutes, line with baking paper, add baking beads and bake blind at 180C for 20 minutes, remove baking beads and return to over for a further  10 minutes to brown.
  2. Meanwhile, heat olive oil in a large pan over a medium heat. Add leek and sugar and stir until leek begins to wilt and is translucent. Add the salmon and asparagus and allow to heat through for five minutes.
  3. Remove pastry from oven and allow to sit, coarsely chopped half the bunch of dill and mix into the salmon mix. Spread the wholegrain mustard over the pastry base, top with the salmon mix and cover with egg mix.
  4. Return to oven for 40 minutes or until just set and golden brown. Serve with a side salad of mixed leave + Spanish onion, lemon wedges and a dollop of cream cheese.

Enjoy! #huonsalmon

Sweet Potato, Carrot, Leek and Pumpkin Soup


With the morning hovering below zero in Young it has been hard to drag myself out of bed of a morning and when I manage to I am normally greeted by my over enthusiastic dog, coffee and peanut butter toast. While going through the usual morning procrastination about get out of my dressing gown, brushing my hair and plying my face with make-up the other morning. I decided it was simply imperative that I make a soup to greet me when I came home for lunch; and, boy am I glad I did.

Arriving home, the smell of delicious soup filled the air. I hurried over to my slow cooker, lifted the lid and knew I was in some kind of soup heaven. So, in summary I suggest that you make this soup for lunch or dinner. You can have everything in the slow cooker and ready to go in under five minutes – yes, I know, it’s crazy quick to prepare. And, if you leave it long enough everything will have collapsed so much that you don’t even need to blend it.


  • 1 sweet potato or yam for our friends from the U S of A
  • 2 large carrots
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 leek, white part only
  • 1 cup of dried yellow split peas, rinsed
  • 1/2 a butternut pumpkin – I use butternuts as I find them to have a creamier more subtle flavour but feel free to use whichever variety you have on hand.
  • 2L chicken or vegetable stock – if you use the vegetable you’ll have a lovely vegan soup
  • 2 sprigs of rosemary
  • 2 tsp of mixed dried italian herbs
  • 2 tsp of dried ground oregano
  • 2 bay leaves
  • Salt and pepper to taste


  1. Peel the pumpkin and sweet potato.
  2. Cut all vegetables and split peas into chunks and place in slow cooker.
  3. Add all spices and stock.
  4. Place slow cooker on HIGH if you would like the soup ready in around 3-4 hours or on LOW if you would like it ready in 5-6 hours or more.
  5. Cover and let cook!
  6. Uncover – remove rosemary stalks and bay leaves. Taste and add any additional seasoning needed.
  7. If you would like the soup to be free of chunks use a stick blender or blender to blend until smooth in batches.
  8. Serve in a bowl as is or with sour cream.

Tip: if you’d like to give this soup a twist add in a tin of Coconut Milk at the end, stir through and top with coriander leaves.