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EN JP CN

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Heritage
  • Our Sustainability
  • Our Quality
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Human Nutrition
    • Protein Hydrolysates
    • Functional Lipids
    • Specialty Proteins
  • Microbial Nutrition
    • Dairy Peptones
    • Plant Peptones
  • Product Customisation
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milkfat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs
Sustainability
  • Sustainability Framework
  • Our Sustainability Responsibilities
  • Commitment to Progress
  • Certifications

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Baked Salmon Fillet

Ingredients

250g Tatua Crème Fraiche

1 tablespoon lemon zest

1 tablespoon chopped dill

4 portions salmon fillet

3 slices bread

1 clove garlic, chopped

Small bunch chopped herbs – dill, rosemary, parsley, etc

¼ cup pine nuts

½ teaspoon celery salt

2 tablespoons olive oil

Method

  1. Combine the Crème Fraiche, lemon zest and chopped dill.
  2. Arrange the salmon on a lined baking tray.
  3. In the food processor combine the torn bread.
  4. Add the garlic, herbs, pine nuts, and celery salt - pulse until fine crumbs.
  5. Add the oil slowly with motor running until crumbs are moist.
  6. Spread a generous layer of Crème Fraiche mixture over the salmon.
  7. Top with the pine nut crumbs. Bake at 180°C for 10-12 minutes.
  8. Serve with summer greens and lemon wedges.
More Recipes
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