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.