Part 2 Wimbledon Weekend: Love, Serve, Eat!

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Wimbledon is here once again. And whether or not Andy Murray retains his title, the one thing that Wimbledon signifies is summer (well, most of the time).

To celebrate Wimbledon and all things summery, we thought we’d try and give you some inspiration for alfresco light bites whilst taking in one of the most quintessentially British events of the year.

If you’re about to buy smoked salmon online then make sure you have enough in to make the two recipes below.

Once you’ve read this all you will need to do is serve, eat and love over the next couple of weeks.

Enjoy!

Tennis Ball

Grand Slam Salmon with a tangy horseradish sauce

This dish is very simple to make, which means that you can spend less time preparing food and more time watching the tennis!

Serves 2

Ingredients

  • 2 tbsp mayonnaise
  • A third of a tablespoon of flat leaf parsley (chopped)
  • ½ tablespoon horseradish
  • A third of a tablespoon of whole-grain mustard
  • A sprinkling of freshly cracked black pepper (to taste)
  • 4 slices of wholegrain or soda bread
  • 4 slices of John Ross Jr’s Traditional Smoked Salmon
  • Fresh dill (to taste)

Method

  1. Mix together the mayonnaise, parsley, horseradish, mustard and pepper. Stir well.
  2. Grab two plates, place two slices of the bread on each one then lay one slice of smoked salmon on each slice. Add a spoonful of sauce on each slice before garnishing with the dill.

Strawberries and CreamStrawberries and cream cheese smoked salmon on Bruschetta

Strawberries and cream or smoked salmon? Now you can have both – at the same time!

We came across this recipe and couldn’t resist. It is Wimbledon, after all.

Ingredients

Method

Prepare the strawberry cream cheese by combining the strawberries and cream cheese in a processor. Refrigerate until needed.

Slice the baguette according to how hungry you are. Spread each slice with the strawberry cream cheese and then layer the smoked salmon on top. Finely slice the basil and sprinkle on top before placing the pieces in the oven for 3-5 minutes.

Serve with a sprig of basil and a halved strawberry on top.