With a rich smoke heritage, our premium, authentic salmon products enable endless pairing options to please the palate

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smoked salmon melon bites

Smoked Salmon Melon Bites

Prep Time

20 min

Cook Time

20 min

Total Time

40 min




1 pack Latitude 45 cold smoked salmon

1 small whole honeydew melon 

1 small whole cantaloupe melon 

Fresh basil leaves for serving 

Mini skewers or serving toothpicks 


  1. Start by cutting the honeydew and the cantaloupe melons in half. Using a melon baller tool or a rounded teaspoon measure, scoop spherical ball portions out of both halves of each melon. Don’t worry about them being perfect! Alternatively, cut bite-sized pieces from the melons if you don’t have a melon baller tool or rounded teaspoon measure. 
  2. Next, separate individual strips of the cold smoked salmon to roll into roses. To make the roses, start from the smallest end of each strip and roll inwards about halfway up the strip. Rotate the spiral to face upwards, and cut off any excess salmon at the end.
  3. To assemble the smoked salmon and melon bites, start with the honeydew pieces as the base and stack the cantaloupe pieces on top. Add a small basil leaf on top of the cantaloupe, and then add the salmon roses on top. Secure the mini stacks with small skewers or toothpicks. 

Boba Tea & Smoked Salmon Rainbow Bowl

1h Boba Tea & Smoked Salmon Rainbow Bowl Serves 4 Ingredients: 4 1-inch cubes cooked taro 1 pinch baking soda 1 cup sweetened condensed milk 2 cups milk of choice 2 cups ice cubes 1 cup tapioca pearls 3 packs Latitude 45 Cold Smoked Salmon 6 oz 1/4 cups soy sauce 1/4 cups orange juice 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp sriracha sauce 1/2 cup cucumber 1/2 cup red cabbage 1/2 cup radish 1/2 cup carrot 3 cups sushi rice, cooked 1/2 cup avocado, in slices Black and white sesame seeds, to garnish