Well, it is almost British Sandwich Week (14 – 20 May) after all.

 

Following on from last year’s annual celebration of all things bread-based we thought we’d do the legwork and source a selection of stunning smoked salmon sandwiches to support this year’s recognition of what is arguably one of the nation’s most-loved meals.

 

Although, we have to admit that we didn’t have to look too far to find our top three; BBC Good Food really does provide food for thought on everything from smoked salmon recipes to pretty much everything else!

 

So, to make your sandwich recipe hunt all that more digestible, we’ve distilled our favourite three salmon sandwich recipes so that all you need to do is buy the ingredients, make the sandwich and enjoy.

 

However, if you think you can top these three and would like to send us your own culinary creation then please do. The person who we feel shares the best and most interesting salmon sandwich recipe by 20 May will receive a side of John Ross Jr’s Traditional Smoked Salmon in the post.

 

1. Kiln Roasted Salmon picnic loaf

 

Serves 2

 

Ingredients

 

• 140g crème fraîche
• 3 tablespoons of wholegrain mustard
• Zest of one lemon (and a tablespoon of the juice)
• A bunch of dill, finely chopped
• A stonebaked baguette (or similar)
• A 160g pack of John Ross Jr’s kiln roasted salmon
• 2 tablespoons capers, roughly chopped
• ½ a cucumber, thinly sliced
• 100g radishes (thinly sliced)
• 2 large handfuls of rocket or lambs lettuce

 

Method

 

Mix the crème fraîche, lemon zest, dill and mustard (with seasoning, optional) in a bowl. Cut the baguette in two and slice each piece in half. Spread the mixture on each halve of each piece.

 

Flake the salmon and toss with the capers and lemon juice before spreading across both sandwiches. Then add the cucumber, radish and leaves before placing the top half of the sandwich on top.

 

Wrap with foil or parchment paper and serve when you’re ready (or when you’ve reached your location).

 

2. Hot smoked salmon club sandwich

 

Serves 1

 

Ingredients

 

• 2 tablespoons of crème fraîche
• Zest of half a lemon plus a little juice
• 3 slices of wholemeal bread
• Half an avocado
• 2 radishes, thinly sliced
• 1 – 2 John Ross Jr’s kiln roasted salmon fillets – our 160g pack is ideal
• 1 handful of rocket

 

Method

 

In a bowl mix together the crème fraîche, zest and juice (with seasoning, optional). Toast the bread and then spread the mixture on all inward-facing sides. Top the first slice with avocado and the radish then top the second with the salmon and rocket. Serve with additional rocket as garnish.

 

3. Egg-in-the-hole smoked salmon

 

We thought we’d save the best until last.

 

Serves 1

 

Ingredients

 

Butter

2 slices of bread (we prefer wholemeal but feel free to use white)

½ avocado

½ lemon and a wedge (to serve)

Handful of watercress

1 large egg

100g John Ross Jr Traditional Smoked Salmon

 

Method

 

Butter one side of each piece of bread. Then cut a large circle in one of the pieces (large enough to fit a fried egg in). Fry (on the buttered side) all pieces until golden.

While cooking, take the avocado, slice it and squeeze over the lemon.

 

Flip over the bread and then crack the egg into the piece with the circle missing. Take out the non-cut slice – and the circle itself – and leave the other piece, with the egg cooking, in the pan for 1-2 minutes more.

 

Whilst this is cooking take the other slice and place the avocado, smoked salmon and watercress on top. Then, when cooked, add the slice with the egg in the middle on top and serve.