Turkey and all the trimmings may be the traditional Christmas dinner of choice for many, but if you fancy doing things a little differently this year, why not serve salmon instead?
Here’s a little food inspiration from John Ross Jr to tempt your taste buds:
Smoked Salmon Soufflés
The light and fluffy texture of this savoury starter is made even better with the subtle smoked flavour of the salmon. And with a sprig of fresh herbs on top this is an appetising dish that will leave plenty of space for your main.
Soufflés have a reputation for being hard to bake just right, but they are easier to make than you may think. And they can be made ahead of Christmas, and frozen until you are ready to serve them, so they’re a practical (and tasty) Christmas recipe. Try this one from BBC Good Food.
You may have heard that the classic beef wellington is coming back into fashion, but did you know you can make a wellington with salmon too?
A salmon wellington would make a delicious table centrepiece on Christmas Day, and make a pleasant change from the traditional roast. And they’re easy to make too.
To cook your own salmon wellington you will need:
2 John Ross Jr. fresh Scottish salmon fillets
400g puff pastry
5 tbsp mustard
2 tbsp honey
1 tbsp white wine vinegar
Salt and pepper
Start off by preheating your oven to 180°C/350°F/gas mark 4 and line a baking tray with grease proof paper.
Then it is time to prepare your ingredients. Slice the cucumber lengthways, scrape out the watery centre with a spoon, then chop into small chunks. Beat the egg well with a little milk.
Place the cucumber segments into a large bowl along with the mustard, vinegar, honey and dill. Mix well and season with salt and pepper if you feel it is necessary. Then set this aside and pick up your pastry.
Roll out the puff pastry on a lightly floured surface until it is about 1 cm thick. Then lay it onto the lined tray. Place a fillet on top, covered by half of the cucumber mixture and then cover with the second fillet.
The next step is to brush the pastry with the milk and egg on all edges (like a frame). Fold the pastry over and seal the edges, by pressing the lined edges together. Make sure to leave a gap in the centre so you can see the inside.
Brush with more of the egg and milk mixture and place in your preheated oven for around 45 minutes. Keep an eye on it to ensure it does not burn.
When done plate up and serve with the remaining cucumber mixture. You could even cut it at the Christmas dinner table for some added drama.
Prawn and Salmon Terrine
A terrine takes some time to make, but you don’t have to be a master chef to get it right. Slicing through the clear cross-section you should see the different colours of components, something that is sure to impress your guests. Try this one from Woman and Home.
This elegant dish makes a great starter or main meal for pescetarians this Christmas. And if you use only the best quality smoked salmon the flavours are mind-blowing.
So what do you think? Will you be serving up something a little different this Christmas? Well, if your mouth is watering give them a go!
John Ross Jr. sell traditional Scottish smoked salmon and other fine foods, so if you are looking to serve up something special this Christmas head over to their website today!