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Smoked salmon pancake recipe roundup

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John Ross Jr's top three 2017 Pancake Day recipes
John Ross Jr’s top three 2017 Pancake Day recipes

There aren’t many days in the year that can immediately transport you back to your childhood like Pancake Day can.

In fact Christmas, Easter Day and Pancake Day all provide that sense of nostalgia. Interestingly, they all have a foodie link, too.

We’ve previously blogged on how pancakes are typically associated with being a sweet dish, however the recent ‘blini boom’ indicates that savoury pancakes could now be vying for the top spot alongside the traditional – and much loved – lemon and sugar pancake.

And having found a few fantastic smoked salmon recipes over the last couple of days – one of which is a smoked salmon blini recipe – we thought we’d share our top three with you.

1. Smoked salmon pancake wraps
This one, which we found on Delicious online, really does deserve the top spot for offering simplicity and flavour with (if you cook your pancake correctly) a fine looking dish.

You can view the recipe here and if you are planning on making 40 pieces as per the recipe, then we would recommend buying John Ross Jr’s Traditional Smoked Salmon 454g pack.

2. Smoked salmon pancakes with lemon and caper crème fraîche
Close behind Delicious magazine’s offering is this simple smoked salmon blini recipe from Olive magazine. It really would be criminal to overlook the blini – and the inclusion of capers in this recipe provides a nicely balanced flavour.

Our 200g pack of Traditional Smoked Salmon would be perfect for this delightful dish.

3. Buckwheat pancakes with smoked salmon and citrus cream cheese
A slightly more involved recipe however this one, which comes courtesy of BBC, is aimed at those who choose or require a gluten free alternative.

Again, the inclusion of capers (or caperberries, in this case) provides a depth of flavour however it’s the toasted pumpkin seeds that make it stand out for us.

Our 200g pack of Traditional Smoked Salmon will also work wonders for this recipe.

What are you plans for Pancake Day? Share your savoury recipes with us via our Facebook page.

Smoked salmon cupcake, anyone?

salmon recipes, , , , , ,

 

Smoked salmon cupcake, anyone? Smoked salmon doesnt alway have to be enjoyed as a savoury dish
Smoked salmon cupcake, anyone? Smoked salmon doesn’t always have to be enjoyed as a savoury dish

 

As you know, the John Ross Jr team likes to focus on some of the UK’s many national awareness days and, wherever possible, provide its own take on them.

 

In the past we’ve covered National BBQ Week, National Fish and Chip Week and, arguably the most natural fit, National Sandwich Week.

 

So when we found out that it’s National Cupcake Week this week (19 – 25 September) we couldn’t resist the temptation to explore the unlikely connection between cupcakes and smoked salmon – and it didn’t take long to find one.

 

Before we reveal it, National Cupcake Week was launched to promote the rapidly growing popularity of cupcakes in order to help British bakers boost sales. It also exists alongside the National Cupcake Championships, which are now in their eighth year.

 

Whether or not these recipes are competition winners, we’ll let you decide, but we couldn’t let a smoked salmon cupcake recipe pass us (or you) by.

 

Dill and lemon cupcakes with smoked salmon icing

 

Our first impression was probably the same as yours when we first came across this in The Telegraph, which was ‘smoked salmon icing!?’ However it’s important that we make it clear that this is a savoury recipe – and a delicious one at that.

 

Serving: 24 cupcakes

 

Ingredients

(For the cupcake)

 

  • 360g plain flour
  • 2 tablespoon baking powder
  • 4 eggs (medium)
  • 2 pots of natural yoghurt
  • 10 tablespoons vegetable oil
  • 2 bunches of dill, finely chopped
  • Juice and zest of two lemons

(For the icing)

  • 300g John Ross Jr traditional smoked salmon (plus extra for garnish)
  • 200g crème fraîche
  • Cracked black pepper
  • Fresh dill (save some from the two bunches) for garnish

 

Method

 

Heat an oven to 160 degrees Celsius. Take two 12-hole muffin tins and line them with cases.

 

In a mixing bowl, mix the flour and all the other cupcake ingredients until combined. Divide the mixture, fill each case and bake for 30 minutes (or until you know they’re done). Place on a wire rack to cool.

 

Whilst they’re cooling, mix (in – or with – a food processor) the smoked salmon, crème fraîche and black pepper until a smooth consistency. Spoon into a piping bag with a suitably sized nozzle and pipe the mixture onto the cooled cake in any design or shape you like.

 

Then garnish each cake with a sprig of dill and a thin smoked salmon slice.

 

Lemon Rosemary Smoked Salmon Cupcake
With this Food Network smoked salmon recipe we’re becoming a little more adventurous in as much as it’s a sweet dish. Still, pushing the boundaries didn’t do Heston Blumenthal any harm.

 

Serving: 30 cupcakes

 

Ingredients

 

(For the cake)

 

  • 325g all purpose flour
  • 2 tablespoons of fresh rosemary leaves, ground, plus more for garnish
  • 2 ½ teaspoons baking powder
  • ½ teaspoon of salt
  • 250g caster sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk mixed with 1 tablespoon lemon juice

 

(For the filling)

 

(For the frosting)

 

  • 900g cream cheese
  • 2 cups of whipping cream
  • 1 tablespoon concentrated chicken stock
  • A bunch of chives, chopped
  • Zest of 1 large lemon

 

Method

 

Heat an oven to 180 degrees Celsius and find enough muffin pans to bake 30 cakes.

 

In a mixing bowl, mix the flour, rosemary, baking powder and salt, and set aside. In a separate bowl, mix the sugar and eggs until fully blended. Add the oil and vanilla and beat for a minute. Gradually add the flour mixture, the buttermilk and the lemon mixture. Divide the batter amongst the cups, lining each one ¾ full. Bake for around 20 minutes or until cooked then place on a wire rack to cool.

 

To make the filling, whip the mascarpone and then add the lemon juice and zest. Mix in the smoked salmon. Place in a piping bag and refrigerate until you’re ready to pipe.

 

Now for the frosting. Whip together the cream cheese, cream and stock until light and fluffy. Add a handful of chives and place into a separate piping bag.
Once the cupcakes have cooled, pull out the centres with a cupcake corer and fill with the smoked salmon mixture. Then pipe the frosting onto the cupcake and garnish with the lemon zest, the rosemary pieces and a slice of rolled smoked salmon.

 

We’d love to know your thoughts on this one – or even if you’ve been adventurous enough to make it. Let us know via our Facebook Page or via @JRJsmokedsalmon on Twitter.

Seafood and smoked salmon risotto

salmon recipes, Smoked salmon recipes
smoked salmon risotto
John Ross Jr shares its seafood and smoked salmon risotto recipe

When it comes to our blogs, we like to think that we’ve got an eye for what makes an interesting – and tasty – smoked salmon recipe.

 

And this seafood and smoked salmon recipe we made last night was so tasty that we thought we’d share it with you.

 

For those who enjoy risotto this dish has everything – but it’s also very filling. We would recommend that you either make eight generous portions as a main course or, if you’re entertaining, serve it as starters; this recipe will probably extend to 15 – 20 small starter servings.

 

Serves 8

 

Ingredients

 

500g Arborio rice

75g Parmesan cheese, grated

350g seafood selection including mussels, squid and prawns

200g John Ross Jr smoked salmon (cut into 2 inch squares)

1 litre fresh chicken stock (or the next best thing)

The rind of one lemon, finely grated

3 large cloves of garlic, finely chopped

1 large onion, finely chopped

1 small red onion, finely chopped

250ml vermouth / white wine

Large knob of butter

A cup of peas

 

Method

 

Melt the butter in a pan before adding the onions. Soften for around five minutes on a low heat before adding the garlic. Once they start to brown, turn up the heat and add the rice. Keep stirring the rice for around two minutes so as to lightly toast it and not burn it. You can also add the lemon rind at this point.

 

Turn down the heat and add the wine or vermouth whilst stirring, making sure that all the rice is covered. As the rice mixture starts to thicken up and the liquid disappears, feed the risotto with a ladle or stock (or enough so that all the rice is covered but not too much so that the mixture boils). Repeat this process of ‘feeding’ the risotto with the stock as and when it needs it.

 

By the time you’ve added the last ladle of stock the risotto should be cooked. At this point, add the peas and let them cook into the mixture for around two minutes. Then add the seafood selection, stirring it into the mixture, and cook for a further three minutes before adding the smoked salmon and grated Parmesan, gently folding them in so that it’s evenly distributed throughout the risotto.

 

Take of the heat and leave for a minute before plating and serving.

 

What’s your favourite seafood recipe? Share it via our Facebook page or on Twitter using #faveseafoodrecipe.

Win two tickets to Concours of Elegance

Competitions, , , , ,

The rarest cars from around the world (many of which have never before been seen in the UK), the finest food and drink and a classic day out for the family is what lies ahead at the 2016 Concours of Elegance.

 

This year it takes place at Windsor Castle after Her Majesty The Queen graciously gave permission for the event to be hosted at what is one of the UK’s most iconic castles.

 

The annual event, which began at Windsor Castle in 2012 before moving to St James’s Palace, Hampton Court Palace and the Palace of Holyroodhouse in 2013, 2014 and 2015 respectively, takes place on 2 – 4 September 2016 and tickets can be purchased online.

 

With a raft of displays and trophy events to watch, such as The Bentley Trophy and The Jaguar Trophy, this year’s event will be a celebration of the ‘best of British’, all against the stunning backdrop of Windsor.

 

Of course, when it comes to exclusive events on this scale John Ross Jr is never far away, and we’re proud to announce that John Ross Jr smoked salmon will be available throughout the three-day event.

 

Why not visit us on the John Ross Jr stand, taste our world-class smoked salmon bagel and say ‘hello’ at the same time. Or, if you’re planning on visiting Concours of Elegance in style and thinking of taking the hospitality option, then we will be helping to create that ‘perfect picnic’, which you can purchase in advance and collect on the day. Click here to discover the picnic menu Mosimann’s has in store for what will undoubtedly be a fantastic weekend.

 

Be our guest

 

John Ross Jr is offering a pair of tickets for the Sunday, where amongst many other things you’ll be able to see:

 

  • The Octane Tour – a 90-car tour including cars from all eras of motoring.
  • The Bentley Trophy – 90 of the finest Bentley cars throughout its history, including Blowers and Mulsannes. A panel will then decide which is the finest model and deserves the 2016 trophy.
  • The Grand Depart – watch hundreds of the finest cars leave the grounds of Windsor castle.

 

To be in with a chance to win, simply sign up to our newsletter (at the bottom left of our homepage at www.johnrossjr.com) or for those that have already subscribed, leave a review of your favourite product on our website. Whether you’ve entered by subscribing to the newsletter or reviewing a product, you’ll be pooled together and one lucky winner will be drawn out of the hat* and notified by email by midday on 26th August.

 

Of course, if you can’t wait until the event to enjoy our award-winning products then you can buy smoked salmon here.

 

*Terms and conditions apply

Fun, food and festivities at this year’s Edinburgh Fringe Festival

Food news, , , , , ,

Following on from our last blog, where we celebrated this year’s Whitstable Oyster Festival, we’re going to move 450 miles north to celebrate the largest arts festival in the world – The Edinburgh Festival Fringe.

 

Whilst it’s a less foodie-led event when compared with Whitstable’s fresh fish and seafood focus, it is one of Scotland’s key cultural events. In 2015, there were over 50,000 performances of over 3,300 shows in 313 venues.

 

This year, the festival takes place from 5 – 29 August and as there is so much going on we won’t even attempt to provide listings; you can get that here.

 

Besides, we’re all about the food.

 

So, where do you go in-between performances to eat and enjoy some of the finest food Edinburgh has to offer? Those who know Edinburgh well will know that there is no shortage of cafes, restaurants and bars with a wide selection of fabulous food on offer. From pop-up restaurants to Michelin Starred-restaurants, Edinburgh has it all.

 

To make it easier for you – and to counter people asking ‘where can we buy John Ross Jr smoked salmon in Edinburgh?’, which we regularly get asked in relation to other parts of the UK – we’re going to break it down into eateries where you can buy John Ross Jr smoked salmon.

 

Macdonald Cardrona Hotel & Macdonald Holyrood Hotel

 

Will you be enjoying the Fringe Festival for more than one night? If so, and you’re staying at either of these excellent hotels, then you won’t have too much trouble finding our smoked salmon as they generally proudly display it, with a John Ross Jr name check, on their menu.

 

The Glasshouse Hotel

 

If you’re fortunate enough to be staying at this stunning five-star boutique hotel, then you will no doubt enjoy the seasonal menus and, weather permitting, picnics on the hotel’s exclusive rooftop garden. As a customer of ours, you’ll no doubt find our smoked salmon during your stay, too.

 

The Dovecot Café by Leo’s

 

This artisan café offers a wide selection of stunning food ranging from salads and cakes to sandwiches and quiches. With a sandwich selection that includes hummus, beetroot and carrot with coriander as well as Mull of Kintyre Cheddar, apple and Leo’s tomato chutney, you’ll be spoilt for choice. But if it’s a smoked salmon sandwich you’ve come for, then their smoked salmon bagel with cream cheese and a wedge of lemon will not disappoint.

 

If you’ve been on your feet all day and fancy nothing more then getting back to wherever you’re staying – and avoiding pacing the streets of Edinburgh to find the three places listed above – then all is not lost. You can find a range of John Ross Jr products at Waitrose, Sainsbury’s and Tesco.

 

Will you be going to the 2016 Edinburgh Festival Fringe? If so, share your pictures via our Facebook page or via Twitter.

 

It can’t all be about smoked salmon, can it?

Food talks, General fish chat, , , , , , , ,
John Ross Jr celebrates oysters - not smoked salmon - as part of the 2016 Whitstable Oyster Festival.
John Ross Jr celebrates oysters – not smoked salmon – as part of the 2016 Whitstable Oyster Festival.

No, it can’t.

 

Of course smoked salmon is very dear to our hearts as you would expect, however sometimes it’s nice to put someone (or something) else in the spotlight and for this week, we’ve chosen oysters.

 

Why oysters? Two reasons. First of all, they’re delicious and, like smoked salmon, are often aligned with all things luxury when it comes to fish and seafood. Secondly, it’s the Whitstable Oyster Festival up until 31 July.

 

From oyster trails and quizzes through to food fairs and oyster eating challenges, there isn’t a celebration quite like this anywhere else in the UK.

 

The festival celebrates its 32nd year in 2016 and aside from oysters you can expect to find a wide selection of entertainment ranging from live music and comedy through to art and film.

 

Even if live music and some of the freshest seafood isn’t what you’re looking for, then simply enjoy Whitstable’s laid back atmosphere and traditionally British feel, which never fails to disappoint.

 

When it comes to food, if you’re looking for more than oysters (and by that we mean fresh fish) then visit the Fishermen’s Feast, where you can buy the freshest fish Whitstable Bay has to offer. And if you’d prefer the confines of a restaurant, then Wheelers Oyster Bar, which also happens to serve John Ross Jr smoked salmon, is hugely popular.

 

Over 80,000 people are expected to descend on what we believe is one of Kent’s finest destinations so be prepared for a busy week. And make sure you have an appetite, too.

 

Finally, if a blog post on oysters alone was too much for our core readers, then here’s an oyster AND smoked salmon recipe to redress the balance.

 

Will you be going to the 2016 Whitstable Oyster Festival? If so, share your pictures via our Facebook page or via Twitter.

Summer smoked salmon salad recipes

Smoked salmon recipes, , , , ,
Summer salads: tasty, healthy and ideal for that perfect picnic
Summer salads: tasty, healthy and ideal for that perfect picnic

It’s summer! Well, at least it should be.

 

Despite the driving rain the John Ross Jr team remains positive about what July holds weather-wise. So, in anticipation that the clouds are going to part and the sun is going to shine, we thought we’d equip you with some easy-to-prepare summer salad recipes to enjoy as part of your picnic (we can but hope).

 

Of course, these are all smoked salmon recipes however feel free to experiment with our Smoked Mackerel Fillets or Hot Smoked Trout, too.

 

For the first recipe, we couldn’t resist a little nod to the UK’s most celebrated tennis event: Wimbledon.

 

After tennis (and arguably rain), Wimbledon is associated with strawberries and cream, so here’s a strawberry-themed salad which is tasty, healthy and filled with the spirit of summer.

 

Summer fruit smoked salmon salad

Serves 4

 

Ingredients

 

  • A 200g pack of John Ross Jr’s Traditional Smoked Salmon (torn into strips)
  • 1 bulb of fennel (trimmed, cored and sliced into fine strips)
  • 50g rocket
  • 50g spinach
  • 100g strawberries (halved)
  • 50g raspberries
  • 50g blueberries
  • A handful of pine nuts
  • A sprinkling of pomegranate seeds
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons of wholegrain mustard
  • 1 teaspoon of honey (runny)
  • Fresh, crusty to bread to serve (optional)

 

Method

 

In a bowl, whisk together the olive oil, white wine vinegar, mustard and honey.

 

Place the smoked salmon, fennel, leaves and fruit (except the pomegranate seeds) in a separate bowl. Drizzle the dressing over the salad and gently toss so that everything is covered.

 

Sprinkle cracked black pepper over the top (to taste) and finish with a sprinkling of pomegranate seeds and pine nuts. Serve with the fresh bread.

 

Hot smoked salmon and grapefruit salad

Serves 4

 

The BBC Goodfood site is a rich melting pot of delicious recipes and this summer salad we came across proves it. We’ve made it our own, of course, but this balances the smoky flavours of the salmon with the sharp, tangy tones of the grapefruit.

 

Ingredients

 

2 packs of John Ross Jr’s Kiln Roasted Smoked Salmon

2 grapefruits

1 red onion (sliced)

1 fennel bulb (finely sliced)

50g rocket

50g watercress

2 teaspoons of fennel seeds (crushed)

2 teaspoons runny honey

1 large tablespoon of wholegrain mustard

2 tablespoons of olive oil

 

Method

Peel the grapefruits and split the segments into individual pieces.

 

Make the dressing by combining the oil, mustard, honey and any grapefruit juice that you can get from any otherwise wasted fruit, such as that stuck to the skin. Season the dressing to taste.

 

Toss the grapefruit, fennel, onion, watercress, rocket and half the dressing. Arrange on a serving dish, flake over the hot smoked salmon and then sprinkle the remaining dressing and the crushed fennel seeds on top. Serve and enjoy.
Share your favourite summer salad recipes with us via our Facebook Page or Twitter using @JRJsmokedsalmon.

Father’s Day smoked salmon recipes

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Father's Day smoked salmon recipes
Cook dad something special this Father’s Day using John Ross Jr’s smoked salmon Father’s Day recipes.

 

There’s no doubt about it; dad is a special person.

 

And for this reason, it’s easy to see why sons and daughters will use this coming Sunday to treat dad to something nice to eat (after all, the way to a man’s heart is through his stomach).

 

However there is something ironic about events such as Father’s Day, and it’s this: during a time when you’re supposed to be spending a private moment with someone who raised you, you end up spending it with countless other dads and their children, all of which have the same idea.

 

The answer is simple. Avoid the easy option of dining in a restaurant and cook dad something so mind-blowingly delicious that he’ll feel really special, and all in the privacy of his – or your – own home, too.

 

Of course, we wouldn’t expect you to do ALL the hard work. Whilst we’ll leave the cooking to you, we’ve sourced two delicious lunch or dinner recipes for Father’s Day; one smoked salmon recipe and one fresh fish recipe.

 

Fresh fish option

Serves 2

Soy & maple salmon

 

We came across this fantastic dish on the Food Network and if dad enjoys fish with an oriental twist, then he’ll love this.

 

Ingredients

 

The glaze

60 ml soy sauce (dark)

2 x tablespoons of maple syrup

2 x tablespoons chopped cilantro

2 x tablespoons sweet chilli sauce

 

The rest

 

2 x large John Ross Jr salmon fillet portions

10 x asparagus stems with tips

1 small butternut squash

1 x shallot (minced)

1 x garlic clove (minced)

1 x tomato (minced)

Small handful of fresh parsley

2 x tablespoons extra virgin olive oil

Salt (to taste)

 

Method

 

Preheat oven to 190 degrees Celsius.

 

Peel and deseed the butternut squash before chopping into two halves. Place in a baking tray, toss with oil and roast for around 45 minutes.

 

Mix together the glaze ingredients and then marinade the salmon with it. Place in the fridge and take out 15 minutes before the butternut squash is finished and put in the oven to bake.

 

While the salmon (and squash) is cooking steam (or boil) the asparagus for five minutes and then, just before they’re cooked, drain and fry in a pan to get that lovely black charring, crispy effect.

 

Remove salmon and leave to stand for a few minutes.

 

Whilst the salmon is standing, sauté the shallot, tomato and garlic in the oil for about a minute.

 

When everything is cooked, place each butternut squash half on each plate, using it as the ‘bed’, and then lay five asparagus on top as a second layer. Then, for the third layer, place the salmon on top of the asparagus.

 

Finally, drizzle the sautéed mixture on top of each dish and serve.

 

Smoked salmon option

Serves 4

Smoked salmon and spinach fettuccine           

 

Ingredients

 

250g dry fettuccine pasta

125g unsalted butter

1 x cup of milk

1 x tablespoon of flour

1 x cup of Parmesan cheese (grated)

250g John Ross Jr Traditional Smoked Salmon (we’d recommend the 454g pack) – chopped into 4cm squares

1 x cup of fresh baby spinach (chopped)

2 x tablespoons capers

¼ cup of sundried tomatoes

½ cup of fresh oregano

 

Method

 

Add the fettuccine to a large boiling pan of water and cook for around 10 minutes.

 

Whilst the pasta’s cooking, take a pan and melt the butter on medium heat. Then blend the milk, mix in the flour and then gradually stir in the cheese so that you have a cheese sauce.

 

Take the chopped salmon and add to the sauce before adding the spinach, capers, tomatoes and oregano. Cook until all ingredients are heated through and then serve over the drained pasta.

 

If you’re interested in receiving John Ross Jr’s recipes and special offers, subscribe to our newsletter on the homepage of our website. Simply add your email address to be added to the list.

 

In the meantime, ‘Happy Father’s Day’ to all the dads out there from everyone at John Ross Jr.

 

Will you be making dad dinner this Father’s Day? Let us know via our Facebook Page or via Twitter using @JRJsmokedsalmon.

A mark of Scottish food excellence

Food news, , , , , , ,
John Ross Jr's Managing Director, Christopher Leigh, collects the Fish and Seafood Award for the Balmoral Fillet
John Ross Jr’s Managing Director, Christopher Leigh (centre), collects the Fish and Seafood Award for the Balmoral Fillet

 

For those of you who don’t yet know, we won one of Scotland’s most coveted food awards on 2 June.

 

After being shortlisted from 245 entries received from food and drink producers across Scotland for the Scottish Food & Drink Excellence Awards, we were presented with the Retail Award – Fish and Seafood for our Balmoral Fillet.

 

The Balmoral Fillet is taken from the crown of the fillet of salmon, which forms the most tender and succulent part of the fish. It’s slowly cold smoked in red brick kilns dating back to the 1800s over oak and beech chippings to deliver a melt in the mouth smoked salmon that is truly world class.

 

Whilst we’re absolutely delighted to be recognised for what is regularly referred to as the ‘jewel of the smoked salmon crown’, we’re also delighted for all the other winners who were recognised for the role they play in shaping the Scottish food and drink industry.

 

More importantly, we’re delighted that now, more than ever, Scotland is increasingly becoming regarded as a country that offers some of the best food products in the world. In fact, Scotland has almost become a ‘food brand’ in its own right.

 

So, to celebrate our success and the success of the Scottish food and drink industry as a whole, we’ve decided to offer 10 per cent off our award-winning Balmoral Fillet until 30 June. All you need to do is enter the promotional code ‘0ZIRZUO9FTHX’ at checkout to qualify.

 

For more information on our award win click here.

 

And for those who would like to be added to our newsletter and regular offers subscription list, email johnrossjr@johnrossjr.com with ‘SUBSCRIBE’ in the subject heading.

Smoked salmon recipe roundup

salmon recipes, Smoked salmon recipes, , , , , , ,
There's more to smoked salmon canapes than blinis. Here are two innovative recipe ideas that are guaranteed to get your guests talking.
There’s more to smoked salmon canapes than blinis. Here are two innovative recipe ideas that are guaranteed to get your guests talking.

 

If you’re a regular John Ross Jr blog reader then you’ll know that we like to provide smoked salmon recipes that can easily be made at home, many of which come from our team here at John Ross Jr.

 

However sometimes we stumble across recipes that we simply have to share as they either a) look incredibly tasty or b) use smoked salmon in an innovative way that most people (including us) wouldn’t necessarily have thought would work.

 

These two interesting smoked salmon recipes fall under both categories, and with the summer party season just around the corner they make a perfect canapé selection.

 

Lemon and Pepper Macaroons with Smoked Salmon

(By Eric Lanlard)

 

Whilst we haven’t tasted this dish, anyone with the imagination to dream up a smoked salmon macaroon recipe deserves a place on our blog – and this recipe genuinely looks fascinating.

 

Serves 18-20

 

Ingredients

 

  • 300g John Ross Jr Traditional Smoked Salmon (you can either purchase our 454g pack or a 200g and 100g pack), sliced
  • 300g cream cheese
  • 100g caster sugar
  • 3 x egg whites
  • 100g icing sugar
  • 100g ground almonds
  • Generous pinch of cracked black pepper (half for when making, half for sprinkling at the end)
  • 1 teaspoon lemon extract
  • A few drops of yellow food colouring
  • A small handful of dill
  • 18 – 20 white grapefruit segments

Method

 

Line two baking trays with backing paper.

 

Blend the ground almonds and icing sugar in a food processor until finely ground before sifting into a bowl, making a fine powder.

 

Then, in a large bowl, whisk the egg whites until they can make soft peaks before adding the sugar and whisking until the mixture is stiff and glossy. Fold the mixture, using a spatula, with the almond powder, half of the black pepper, lemon extract and food colouring. Once the mixture is smooth and shiny, it’s ready.

 

Spoon the mixture into a piping bag with a 1cm piping nozzle then, on to the baking trays, pipe discs of about 4cm in size onto the pre-prepared baking sheets. Leave to stand for 10-30 minutes until the tops begin to dry and preheat your oven to 150 degrees Celsius.

 

Bake in oven for 10 minutes. Then take out and transfer the discs to a cooling tray.

 

For the filling, mix the cream cheese until soft. Then, you can pipe the mixture onto the macaroons or carefully place on top using a spoon. Top with a piece of sliced smoke salmon, a piece of grapefruit and a small piece of dill. Add more cream cheese to the top half of the macaroon and either place on top or at an angle.

 

Repeat until all have been made, sprinkle the tops with the remaining half of pepper and serve.

 

 

Smoked salmon crisps

(As featured on Food & Wine online)

 

If you love smoked salmon (and if you’re reading this then there’s probably a good chance) and crisps, then this recipe is likely to send you into foodie frenzy.

 

Again, perfect for entertaining and guaranteed to get your guests talking.

 

Serving: three-dozen crisps

 

Ingredients

 

  • 120g John Ross Jr Traditional Smoked Salmon (we’d recommend buying the 200g pack and have 80g left over for breakfast), finely chopped
  • 5 tablespoons flour
  • 2 teaspoons sugar
  • 5 teaspoon salt
  • 1 large egg white (chilled)
  • 4 tablespoons butter
  • 1 tablespoon black sesame seeds
  • 5 teaspoons finely chopped shallot
  • 5 teaspoons finely chopped chives (plus a bit extra for garnish)
  • ¼ teaspoon grated lemon zest
  • ½ cup crème fraîche
  • Ground white pepper

 

Method

 

Preheat oven to 190 degrees Celsius. Line two baking trays with backing paper.

 

In a bowl whisk together flour, sugar and salt. Add egg white and continuing whisking until smooth. Add butter and whisk to a creamy texture.

 

Spoon teaspoons of the mixture onto the tray, keeping three inches between each dollop. Sprinkle with sesame seeds and spread out each mixture to approx. 2cm in size and bake for around eight minutes. Once cooked, take out and leave to cool.

 

In another bowl combine the salmon with the shallot chives, zest and a pinch of pepper. Spoon onto each of the cool crisps, top with a dollop of crème fraîche and some chives then serve.

 

Do you have any innovative smoked salmon recipes that you’d like to share with us? Let us know via our Facebook Page or @JRJsmokedsalmon and we’ll publish them on our blog, crediting the recipe’s creator.