Tag Archives: Breakfast smoked salmon recipes

Healthy fish and chips with John Ross Jr for National Fish and Chip Day

Healthy fish & chips… yes, it is possible

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Less and a month after British Sandwich Week we’re already looking ahead to the next big British foodie event – National Fish and Chip Day on 2 June 2017.

 

Launched to ‘give fish and chips the recognition it deserves’, the event has already captured the imagination of those who have a vested interest in the dish – whether that interest is simply eating it or serving it at the traditional (and iconic British staple) ‘chippy’, the pub or restaurant.

 

In fact everyone, from fishermen and farmers to fine food purveyors of fish and chips throughout the UK, have been getting behind the national event, and we thought we’d lend our hand, too.

 

However, we thought we’d provide a slightly different – and arguably healthier – take on the humble dish.

 

Let’s face it, the words fish and chips don’t conjure up images of healthy eating. However it doesn’t have to be that way – and nor do you have to sacrifice flavour for fitness.

 

So, here are a couple of healthy fish and chip recipes to get you going.

 

  1. Plaice fillets with tartar sauce and chips

 

Serves 2

 

Ingredients

 

2 x John Ross Jr’s plaice fillets

400g potatoes, peeled and sliced into chips

A tablespoon of oil

Grated zest and the juice of one lemon

A handful of parsley

A tablespoon of capers (chopped)

2 x large tablespoon’s of Greek yoghurt

A lemon to slice and serve

 

Method

 

Heat the over to 180°C. Then toss the chips in oil before baking for approx. 40 minutes or until golden brown. About 15 minutes before you take the chips out of the oven, place the fish in a dish, brush with oil and season and then put in the oven. After about 12 minutes check the fish. If almost ready, take the chopped parsley and zest, sprinkle over the fillets and leave to cook for a further 2-3 minutes.

 

While it’s finishing, mix the yoghurt, capers and lemon juice together (if you have any parsley left then include that, too).

 

Place the fish and chips on two plates, add a spoonful of the yoghurt mixture on each and then serve with a lemon wedge.

 

  1. Cod and chips

 

This healthy fish and chips recipe is ideal if you’re entertaining.

 

Serves 8

 

Ingredients

 

1 of John Ross Jr’s fresh cod fillets, cut into 8 pieces

8 x large carrots, peeled and cut into chips

2 x small celeriac, peeled and cut into chips

4 x sweet potatoes, peeled and cut into chips

2 x tablespoons of vegetable oil

2 x tablespoons of flour

2 x eggs (beaten)

80g panko breadcrumbs

4 tablespoons Parmesan cheese (grated)

1 large bag of pea shoots

 

Method

 

Heat the over to 180°C then boil the carrots, celeriac and sweet potato for a minute. Take off the heat and drain before laying the chips on a baking tray. Drizzle with oil and season before placing in the oven and cooking for approx. 40 minutes.

 

Shake the flour on a plate. Pour the egg in a dish. Mix the cheese and breadcrumbs together on another plate. Dip each piece of cod in the flour, then the egg and then the breadcrumb mixture.

 

When done, place the breaded fish on a baking tray and cook for 20 minutes. When the chips and the fish are cooked, take out and garnish with the pea shoots before

Smoked salmon recipe roundup

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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.

 

You can’t make a smoked salmon omelette without breaking eggs

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Smoked salmon omlettes: easy to make, healthy and really tasty.
Smoked salmon omlettes: easy to make, healthy and really tasty.

 

Kale, the vitamin-rich and supremely healthy vegetable, has been featuring quite heavily in conversations of late, which is why a smoked salmon and kale soufflé omelette recipe that we recently discovered online caught our eye.

And inadvertently, it became the inspiration for this blog.

No, not a blog on kale, but a blog on our favourite three smoked salmon omelette recipes as selected by three member of the John Ross Jr team.

And whilst smoked salmon, in our opinion, is best served uncooked, there’s no denying that its inclusion as an ingredient in a hot dish can, well, make the dish. And omelettes are no exception.

So, first up, is the smoked salmon and cream cheese omelette, which proves that you can take the cream cheese and smoked salmon out of the sandwich, but you can’t take it out of the hearts and minds of foodies who absolutely love this traditional combination.

 

Smoked salmon and cream cheese omelette

Serves 2

Whether it’s for breakfast, lunch or dinner, this omelette is a smoked salmon winner.

Ingredients

  • 3 eggs (large)
  • A small knob of butter
  • 90g cream cheese
  • 150g of John Ross Jr’s Traditional Smoked Salmon (we recommend the 200g pack)
  • A small handful of chives (chopped)

Method

Use two egg whites and beat them until foamy and airy. Then crack the third egg and, using both the egg and the yolk, mix with the remaining two yolks. Fold in the whites of the two eggs. Once mixed, pour the mixture into a hot (and buttered) pan and cook until your preferred texture.

Take off the heat, place on a plate and spoon on the cream cheese before layering on the smoked salmon on one half of the omelette. Sprinkle the chives on top before folding and serving.

Smoked salmon and courgette omelette

Serves 2

You can always rely on Delicious magazine to provide tasty and easy to make recipes. We’ve taken theirs and made it our own using our Tea Smoked Salmon with Lapsang Souchong Tea.

Ingredients

  • 4 eggs (large)
  • 1 courgette (grated)
  • A small knob of butter
  • 100g John Ross Jr Tea Smoked Salmon (chopped into 1 inch squares)
  • Small handful of fresh chives (chopped)

Method

Beat the eggs together and add 75 per cent of the chopped chives. Heat a pan and add the butter before pouring in the egg mixture, ensuring that it’s evenly spread. After a couple of minutes add the courgette. When it’s starting to set add the Tea Smoked Salmon pieces. When it’s to your preferred texture, fold and place on a plate to serve. Repeat the process with the remaining mixture/ingredients. When both are ready, use the remaining chives to garnish each plate.

 

Smoked salmon and goats cheese omelette

Serves 2

This is a case of saving the best until last – and this omelette really is a cut above.

Ingredients

  • 3 eggs
  • Small handful of flat-leaf parsley (shredded)
  • Pinch of salt
  • Pinch of black pepper
  • A knob of butter (large)
  • 100g Traditional Smoked Salmon
  • 40g British goat’s cheese (crumbled or chopped into small pieces)

Mix the eggs in a bowl. Add the parsley to the mixture. Pour in the mixture to a large pan and leave to cook. When setting, add the cheese and just before it’s cooked to your preferred texture add the smoked salmon slices on one half of the omelette. Then fold, take out of the pan, cut into two and place each half on a separate plate.

We love omelettes. Do you? If so, share your favourite recipe with us via our Facebook Page or Tweet them to @JRJsmokedsalmon.