Bella Smoked Gemfish Cakes


  • 250 g Potato, chopped coarsley
  • 185 g Bella Smoked Gemfish
  • 1 Shallot
  • Salt and cracked black pepper
  • 1 tablespoons Dill leaves chopped
  • 1/4 Cups Cornflake Crumbs


  1. Cook potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan to mash.  Mash until smooth, then set aside to cool slightly.
  2. Combine potato, Gemfish, shallot and dill in a bowl. Season with freshly ground salt and pepper.  Divide into six even portions and shape each portion into a patty.
  3. Place cornflake crumbs into a shallow dish.  Coat each patties in crumbs.  Refrigerate for 2o minutes to firm up.
  4. Heat oil in a large non-stick frying pan over medium heat.  Add patties and cook for 3 – 4 minutes or until golden.
  5. Divide fish cakes between serving plates, serve with wedges of lemon and steamed vegetables of your choice.
Bella Smoked Salmon Salad


  • 200 – 250g Bella smoked salmon
  • Mixed lettuce of your choice and fresh garden rocket
  • 100g haloumi cheese
  • 1/2 red onion
  • 3 small radishes
  • Handful of mixed herbs (we used mint, parsley)
  • 1 cup of cherry tomatoes red/yellow
  • 3 teaspoon of lemon juice
  • 1/2 teaspoon of sumac
  • 1 Lebanese cucumber
  • 3 cubes of Meredith goats cheese (not necessary – we had left over cubes)


  1. Combine mint, onion, tomato and cucumber, radishes, lettuce mix, rocket, cherry tomotoes in a bowl. Whisk lemon juice, olive oil and sumac in a small bowl.
  2. Heat up a non stick frying pan. Spray with oil.  Add haloumi and cook for 1 minute each side or until golden brown. Remove and cool slightly. Break up into pieces over the lettuce mix.
  3. Flake through Bella smoked salmon.
  4. Drizzle dressing, season with fresh black pepper.
  5. Divide between serving plates.
Bella Smoked Salmon Pasta


  • 200 g Bella Smoked Salmon (broken into pieces)
  • 1/4 cup extra virgin lemon olive oil (you may want less or more depending on your taste)
  • 1 1/2 cups of pasta of your choice
  • 1/2 red onion finely sliced
  • 1 clove garlic (finely crushed/diced)
  • handful of herbs (we used oregano, basil, parsley) finely diced
  • 3-4 cubes of Meredith goats cheese
  • Dill & parmesan to garnish
  • Salt and pepper to taste


  1. Boil the pasta until just cooked, drain and place back into the warm pot.
  2. Fold in the sliced red onions, garlic, lemon olive oil and seasoning.
  3. Combine the salmon pieces and goats cheese through.
  4. Garnish with dill and parmesan.
  5. Salt & pepper to taste.

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