350g Springs Hot Smoked Salmon
1 avocado, peeled and sliced
1 red chilli, finely shredded
2 cups rocket leaves, washed and dried
half red onion, thinly sliced into rings
2 tsp garlic, crushed
2 tbsp lime juice
quarter cup extra virgin olive oil
salt and freshly ground black pepper

Break the salmon into thick chunky flakes with your fingers. Combine these in a bowl with the avocado slices, chilli, rocket leaves and the red onion. For the dressing combine the rest of the ingredients and mix well. Pour these over the salad ingredients and lightly tumble together to lightly coat with the dressing. Pile onto serving plates and serve.
Serves 4.

Spring’s Smoked Salmon and Potato Salad

500gm potatoes, boiled and cut into 2cm pieces
½ red onion, finely sliced
1 avocado, sliced
200gm cherry tomatoes cut in half
2 oranges, segmented
250gm Spring’s Smoked Salmon, cut into strips

Dressing:

Combine-
½ clove garlic, crushed
1 tsp salt
½ tsp sugar
½ tsp cracked black pepper
2 tbsp lemon juice
1 tbsp olive oil

Combine all ingredients in a serving dish, arange slices of smoked salmon for presenatation and simply drizzle overrthe dressing. Serves 4.

Spring’s Smoked Salmon Spaghetti with Baby Spinach

500gm spaghetti
1 cup cream
1 cup white wine
1 tsp salt
½ tsp cracked black pepper
200gm baby spinach leaves
6 shallots, finely sliced
250gm Spring’s Smoked Salmon, sliced

Cook spaghetti to packet specifications
Combine wine, cream, salt and pepper in a small saucepan, bring to the boil, and then simmer (uncovered) for 8 minutes
Drain pasta and combine with wine/ cream mixture, spinach leaves, shallots and salmon

Oysters with Springs Smoked Salmon

Assemble up to 6 hours before serving time. Keep covered in refrigerator.

24 oysters in shells
125ml (½ cup) mayonnaise
1 teaspoon lemon juice
5 slices smoked salmon
1 tablespoon chopped chives

Puree mayonnaise, lemon juice and 4 slices of the smoked salmon in blender or processor until smooth. Spoon mixture over oysters, garnish with strips of remaining smoked salmon. Sprinkle with chives, cover, refrigerate until serving.

Springs Smoked Barramund Pizza

100g Springs Smoked Barramundi
1 prepared pizza crust
1 Tbs olive oil
1 clove garlic, minced
100g cream cheese, cut into chunks
1/3 cup slithers of red onion
2 cups shredded smoked Swiss,
or mozzarella cheese
2 Tbs chopped fresh dill
1 Tbs drained bottled capers

Combine oil and garlic; brush evenly over pizza crust. Crumble and arrange Springs Smoked Barramundi and cream cheese over pizza; top with red onion, cheese dill and capers (if desired). Bake for 15 minutes @ 180°c, or until cheese is melted and the edges of the crust are crisp.

Springs Two Minute Canap'es

Choose your favourite Springs Pate:
- Smoked Salmon
- Smoked Trout
- Poached Salmon Spread
- Taramasalata

Place generous dollops of pate' on to pre-made canepe' boats, mini toasts or your prefered cracker. Garnish with a teaspoon of Springs Caviar, a slither of Smoked Slamon, cracked pepper or your favourite herb, Simple and easy, just enjoy!