An Instagram-worthy breakfast bowl, coming right up…



2 x 100g Huon Gin and Kaffir Lime Cured Salmon
½ cup quinoa
4 free-range eggs
2 cups rocket leaves
50g Huon Salmon Dukkah spice or similar
1/2 avocado
2 tbs extra-virgin olive oil
Juice of 1 lime
1 tsp salt


1 Rinse ½ cup of quinoa under water to remove bitter flavour then add to a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
2 Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.
3 In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.
4 Finish by dressing with a drizzle of olive oil, juice from lime (or lemon) and a pinch of salt.

Hot tip: Alternatively, use pre-cooked quinoa and simply heat and add boiled eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

For more delish salmon recipes, head to