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Smoked Salmon & Soba Lettuce Cups

smoked salmon and soba lettuce cups



1 small iceberg lettuce, soft outer leaves removed

280g soba noodles

150g snow peas, trimmed, thinly sliced

80g frozen podded edamame, defrosted

2 radishes, cut into matchsticks

2 spring onions, thinly sliced

2 T pickled ginger, thinly sliced

200g hot smoked salmon, flaked

Furikake seasoning (from Asian food shops), to serve

1 ½ T white miso paste

1 ½ T soy sauce

1 ½ T mirin

¼ C rice vinegar

¼ C vegetable oil

1 ½ T sesame oil

1 t finely grated ginger

1 garlic clove, finely grated



  1. Remove 8 of the outer leaves from the iceberg lettuce and place in a bowl of iced water to crisp. Trim into neat lettuce cups if you like or leave as is. Thinly shred the remaining lettuce and set aside separately.
  2. For the dressing, whisk miso, soy sauce and mirin in a small bowl until smooth. Add vinegar, oils, ginger and garlic and whisk to combine.
  3. Cook soba according to packet directions, drain and rinse under cold running water. Transfer to a bowl and drizzle with a little dressing and toss to coat. Combine snow peas, edamame, radishes, spring onions and pickled ginger in a bowl, drizzle with a little dressing and toss lightly to combine.
  4. Drain lettuce cups well and pat dry. Fill each with noodles and shredded iceberg lettuce, then top with snow pea salad. Top with hot smoked salmon and sprinkle with furikake. Drizzle each lettuce cup with a little more dressing and serve any remaining dressing on the side.


Serves 4.

Recipe adapted from


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