Tag Archives: pulled smoked salmon

It’s (smoked salmon sushi) party time!

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As easy as 1, 2, 3: John Ross Jr demonstrates how easy it is to make sushi at home with these three recipes
As easy as 1, 2, 3: John Ross Jr demonstrates how easy it is to make sushi at home with these three recipes

 

We recently reviewed our blogs and not only were we genuinely surprised by the amount we’ve posted over the last couple of years, but also by the fact that there was something missing; something so obvious that we feel as though we’ve let fellow lovers of smoked salmon down.

 

We’ve covered Christmas parties, we’ve made countless references to entertaining (at lunch, dinner and even breakfast!) however there has been no reference made to what is one of our favourite dishes – and its relationship to smoked salmon… sushi (except for our Halloween blog, but that doesn’t count).

 

Yes, sushi (or Japanese dining) has become a firm favourite amongst the western world and as one of the key ingredients is, more often than not, smoked salmon, it’s probably about time that we gave it some real attention.

 

So, here are three of our favourite smoked salmon sushi recipes. And whether you’re entertaining or simply want a night in enjoying a taste of the orient, we’re confident that you’re going to like these easy to make and tasty dishes.

 

Easy smoked salmon sushi

 

This really couldn’t be any easier. And whilst it only consists of rice and smoked salmon, it’s perfect for large parties where you have lots to make – but little time.

 

Serves 12 (32 pieces)

 

600g sushi rice

8 tablespoons of rice wine vinegar

2 tablespoons caster sugar

400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)

 

Method

 

Bring the rice to the boil and cook for around 5 minutes. Turn off the heat and place a lid over the pan and leave for around 15 minutes. Heat the rice wine vinegar with the sugar and a pinch of salt. Once dissolved, drain the rice and place it in a bowl before adding the vinegar solution. Once cool, place the rice in a large – and shallow – tin (such as a roasting tin) and mould it so that the rice is level and covers the space of the tin. Use two if required. Note: the rice will be very sticky.

 

Then take the John Ross Jr smoked salmon and lay it on top so that all the rice is covered.

 

Then, when ready to serve (or before if you want to get everything ready in advance), simply take a sharp knife and cut the rice/smoked salmon combination into approximately 32 rectangles.

 

Arrange on a dish, serve and enjoy.

 

Smoked salmon and avocado sushi

 

This one is still simple – but more fun – to prepare. And given how it has more ingredients it’s a much more interesting dish, too.

 

Serves 12 (32 pieces)

 

300g sushi rice

2 tablespoons rice wine vinegar

1 tablespoon caster sugar

200g John Ross Jr smoked salmon

1 large avocado

1 bunch of chives

4 sheets of sushi (Nori) seaweed

Soy sauce and wasabi (to serve)

 

Method

 

Prepare the rice using the same method as the previous recipe.

 

Whilst the rice is cooking slice the avocado and lie out the four sheets of seaweed on a plate or board. Once the rice is cool, divide it across the four sheets. Divide the smoked salmon and lay it over the rice and then do the same with the chives. Lastly, lay the avocado in the centre before taking one edge of the seaweed and roll it up. If you’re serving immediately then cut into sections big enough to allow you to get 32 pieces. If you’re waiting until later, then simply wrap in Clingfilm without cutting it and place in the fridge.

 

Smoked salmon sushi roll

 

Slightly more advanced, in as much as we’re now rolling the roll in seaweed AND smoked salmon. But when it comes to presentation then this dish is guaranteed to impress.

 

300g sushi rice

6 tablespoons rice wine vinegar

6 sheets of seaweed

1 avocado (sliced)

1 cucumber (sliced into thin strips)

400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)

2-3 tablespoons wasabi

 

Method

 

Again, cook the rice as previously instructed.

 

Then lay a sheet of seaweed on a plate, board or sushi mat before placing some of the rice onto the sheet and spreading (as delicately as you can) so that the rice covers the seaweed.

 

Then place the salmon, avocado and cucumber on top of the rice, lift the edge and roll it tight. Now you have a roll similar to our second recipe. Now you need to create that standout factor, which you do by laying out the remaining smoked salmon slices side by side so that the entire space is as wide as the length of the roll. Then, place the sushi roll on the layers of smoked salmon and roll it once more, being careful to keep the smoked salmon slices in line so that they all roll at the same time.

 

Slice into pieces and serve.

 

What’s your favourite sushi dish? And do you have any recipes you’d like to share with us? If so, share them with us via our Facebook Page or Tweet them to @JRJsmokedsalmon.

A slice of the smoked salmon pie

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John Ross Jr celebrates Pie Week with its own choice of smoked salmon pie recipes
John Ross Jr celebrates Pie Week with its own choice of smoked salmon pie recipes

 

Our blog has touched on a number of typically British ‘things’ over the years. From picnics and Wimbledon through to traditionally British foods and recipes, we’ve aimed to celebrate a selection of those things that make us proud to be, well, British.

 

However one element that we have NEVER touched on is up there as being as British as it gets – the pie.

 

And with British Pie Week around the corner (7 – 13 March) we thought it wouldn’t do any harm to celebrate the humble pie by making it less humble. And the best way of doing this, we felt, was to give it the John Ross Jr treatment.

 

So, for those looking for a pie with a twist, then this smoked salmon pie recipe will not disappoint, not only in terms of flavour but also down to the fact that it can be made the night before for ease.

 

We’ve also put our recently launched product, the Cajun Pulled Salmon (salmon that has been slowly kiln roasted before being pulled off the fillet and marinated in mild Cajun spices), to the test here and it certainly works, combining traditional smoked salmon flavours with the more adventurous tones of the Cajun spices.

 

Pulled Salmon pie

 

Serves 6

 

Ingredients

 

  • Three packs of John Ross Jr’s Pulled Salmon with Cajun Spices
  • 600g of puff pastry
  • 450ml fish stock
  • 175g short grain rice
  • 75g chopped dill
  • 60g salted butter
  • 1 egg yolk beaten together with a dash of milk
  • 1 teaspoon of ground nutmeg
  • Black pepper
  • Salad to serve with the pie
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 150g baby spinach leaves
  • Two hard boiled eggs

 

Bring the stock to the boil before adding the rice and salt and cooking until ready.

 

In a separate pan, melt the butter and add the lemon juice. Once mixed, add the cooked rice. Lightly wilt the spinach in another pan with butter until you have a cooked spinach texture. Then chop both eggs, mix with the spinach, rice, chopped dill and pepper.

 

Roll out the pastry into a large rectangular shape approx. 40cm x 30cm and cut in two in the middle so that you have two squares of equal size. Take the first square, lay it on a greased tray and spoon out the rice mixture on top of it. On top of that, lay the Pulled Salmon with Cajun Spices in flakes (the product is already flaked, however you may want to break it down into smaller pieces). Brush the edges of the pastry with the egg yolk mixture before taking the second pastry square and placing it on top to seal the pie.

 

Brush the whole pie with the egg yolk mixture, sprinkle with the nutmeg and prick it with a fork before placing in a pre-heated oven, at 220 degrees Celsius, and cooking for 25 minutes.

 

Will you be cooking a pie for British Pie Week? If so, we want to hear about it. Send in your pie pics via our Facebook Page or Tweet them to @JRJsmokedsalmon.