Recipe: Cold smoked Yarra Valley Salmon with charred leeks, lemon and soft herbs

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By Kirstie Bedford
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Yarra Valley cold smoked salmon with leeks

Yarra Valley cold smoked salmon with leeks


This is a very quick and simple way of turning smoked salmon into a light meal or entree.


  • 100 grams Yarra Valley Cold Smoked Salmon, cut into thin slices
  • 1 leek, top green part removed (if you do not have a leek, you can use a zucchini, or two if small)
  • 20ml olive oil
  • 2 tablespoons of sour cream
  • Juice and zest of 1 lemon
  • ½ cup soft young herbs
  • Sea salt and white pepper to taste


Leaving the stalk on the leek, split the leek lengthways into 4. Wash well and then on a hot BBQ char grill cook the leek until charred and soft. Cut roughly into bite size pieces.  Toss the leek in a small amount of olive oil and sea salt. Place the seasoned leek on a serving plate.

Drape the Yarra Valley cold smoked salmon on the leek. Mix the sour cream with the lemon zest and juice, season to taste.

Drizzle the salmon and leek with the lemon cream and then scatter over the young herbs.

Serves two.

Takes 15-20 minutes (less if using zucchini).'s wine suggestions: a minerally chardonnay from the Yarra Valley or Mornington Peninsula, or a Clare Valley riesling.



  • Yarra Valley (Wine) (VIC)
  • Yarra Valley, Dandenongs and the Ranges (VIC)

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