Woolworths
April 12, 2026
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.
As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.
This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.
Cook the potatoes:
Boil the halved baby potatoes in salted water until just tender (about 10–12 minutes).
Drain and set aside.
Pan-sear the salmon:
Heat olive oil in a non-stick pan over medium heat.
Place the Lightly Smoked Salmon Portions skin-side down and cook for 2–3 minutes per side, until just golden but still moist inside.
Remove and set aside on a plate.
Make the creamy sauce:
In the same pan, reduce the heat to low.
Add butter and garlic, sauté for 30 seconds until fragrant.
Stir in the cream, Dijon mustard, and lemon juice and zest.
Simmer gently for 2–3 minutes until slightly thickened.
Combine:
Return the salmon to the pan, spooning the sauce over the top.
Simmer for another minute to warm through.
Sprinkle with chopped dill and season to taste.
Serve:
Toss the cooked potatoes and greens in a drizzle of olive oil, season lightly, and plate alongside the salmon.
Spoon over extra lemon-herb cream sauce.
Serving Suggestion
Serve with a wedge of lemon, a sprinkle of sea salt, and a glass of chilled Sauvignon Blanc.
