Now that we’ve officially entered summer (aka wedding season), we thought it would be appropriate to provide you with a few easy salmon recipes to give your wedding that something extra.

Not only that but also these recipes are simple and inexpensive to make, which means you can spend more time and money on the other weddings essentials – such as champagne!

1. Smoked Salmon and Dill Cream Cheese Puffs

The bad news is that we stumbled across this recipe on an Italian website – in Italian. The good news is that we’ve translated it for you and it was well worth it, as it’s such an attention grabber and incredibly tasty, too.

For the cream puffs (makes 30):

•    150g flour
•    5 eggs
•    125ml milk
•    125ml water
•    100g butter
•    1 teaspoon sugar
•    ½ teaspoon salt
•    Poppy seeds

For the filling:

•    200g cream cheese
•    100g John Ross Jr Traditional Smoked Salmon
•    Watercress
•    Fresh or dried dill
•    2 tablespoons salt & pepper

To prepare the cream puffs:

Pour the water, milk, butter sugar and salt in a saucepan.

Bring to the boil and then take off the heat, add the flour and mix until the dough is smooth. Then place the pan on a medium heat and constantly stir so that it’s well mixed and the mixture is allowed to dry slightly. Transfer the mixture to large bowl and cool before adding four of the eggs – one at a time – stirring well so that each egg is well blended before adding the next.

Place in the fridge to cool even further for 10-15 minutes before adding the mixture into a piping bag.

Line a baking sheet with parchment paper and then pipe the mixture onto the paper, remembering that you should be aiming to get 30 pieces from the dough. Mix the yoke of the fifth egg with a tablespoon of milk and brush every ‘puff’ with the mixture before sprinkling poppy seeds on top of each of them.

Place in the oven at 200°C for approximately 10 minutes or until the puffs are a golden colour. Once cooked remove from the oven and cool on a rack.
To prepare the smoked salmon and cream cheese mixture:

Mix the cream cheese, dill, salt and freshly cracked black peppers and add into another piping bag. Cut the salmon into small strips enough for 30 puffs (or however many you have made).  Once cool, cut the puffs in half, as you would do with a hamburger bun, and pipe some of the mixture in. Place one of the salmon strips on top and close the lid. Once made, you can keep cool and serve when ready after garnishing each puff with watercress.

2. Smoked salmon mousse

It’s official. Smoked salmon mousse is delicious. Thanks to Annie for publishing this one on her website. It is quote possibly the quickest dish to make, too.

Ingredients

200g John Ross Jr Traditional Smoked Salmon
1 tablespoon of cream cheese
Dill weed (dried)
1 glove garlic, finely pressed/chopped
Mini crostinis (enough for two cups worth of mousse)

Method

Place all the ingredients in a food processor and blend until the mixture is smooth. Spread evenly on the crostinis. Simple.