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Smoked Salmon Panna Cotta Recipe

Smoked salmon panna cotta

Preparation time
10 minutes
Cooking time
35 minutes


  • 500g smoked salmon (Huon Reserve Selection)
  • 300ml thickened cream
  • 12 basil leaves
  • 3 gelatine leaves
  • 200ml buttermilk
  • 1½ tsp wasabi paste
  • 120g mache or Asian salad leaves
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 1 lemon, juice only
  • Micro herbs to serve


  1. Place cream and basil in a saucepan over medium heat. Bring almost to the boil. Meanwhile, soften gelatine in cold water for 3 minutes, squeeze out excess water.
  2. Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process gelatine mixture with 250g salmon, buttermilk and wasabi until smooth. Transfer to a jug, season, divide amongst 6 x ½ cup dariole moulds. Refrigerate for 3 hours or overnight to set.
  3. To make salad: Place sesame oil, soy sauce and lemon juice in a jar, shake to combine. Place leaves in a bowl and toss with dressing and sesame seeds.
  4. To serve: Dip moulds in hot water, turn out onto plates, top with herbs. Serve with salad and remaining salmon.
Preparation time
10 minutes
Cooking time
35 minutes


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