Smoked salmon and apple recipes

It may sound like an unlikely day for the calendar (although not quite as unlikely as International Talk Like a Pirate Day), but Apple Day, on 21 October, has been an annual celebration since 1990.


Launched to raise awareness of the apple and celebrate diversity of landscape and ecology, it has since become associated with raising awareness in the provenance and traceability of food – something that everyone at John Ross Jr is very supportive of.


So, we thought we’d lend our support in not only making our readers aware of Apple Day, but also place the apple in the spotlight by selecting two of our favourite apple and smoked salmon recipes.


Smoked salmon and apple salad


This super salad is super tasty – and super healthy!


Serves 4



  • 100g John Ross Jr Traditional Smoked Salmon
  • 3 x carrots, cut lengthwise in 1cm strips
  • 3 x celery stalks cut into 1cm strips
  • 2 x fennel bulbs, cored and sliced thinly
  • 1 x seasonal apple, cored and sliced thinly
  • ¼ cup of extra virgin olive oil
  • 1 x lemon, juiced and peeled
  • 1 x tsp sugar
  • 1 x tbsp drained capers
  • ½ x teaspoon of salt



Grab a large bowl and mix together the apple, fennel, celery carrot and smoked salmon. In a sealed jar, add the olive oil, lemon juice, lemon peel, sugar and salt. Close and tighten the lid before shaking. Once combined, drizzle over the salad mixture and, just before serving, throw in the capers.


Hot smoked salmon with apple and onion pickle


This delicious potted smoked salmon recipe (which originates from Delicious magazine) is a really wholesome and richly flavoured dish, which brings out the best in flavours from both the hot smoked salmon and apple.


Serves 6



  • A whole side of John Ross Jr’s Kiln Roasted Salmon (you only need 500g so you’ll have approximately 200g leftover)
  • 1 x lemon (use 100 per cent of the juice and just 50 per cent of the zest)
  • 1 x bunch of dill
  • ½ x bunch of fresh coriander, finely chopped
  • 1 tsp coriander seeds (toasted and crushed using a pestle and mortar)
  • 1 tsp ground pepper
  • 180g unsalted butter, melted
  • Sourdough bread (to serve)


For the pickle


  • ½ lemon – juiced
  • 2 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • ½ red onion, finely sliced
  • 1 granny smith apple, peeled and cut into thin sticks
  • 1 tsp sea salt




Combine the salmon, lemon juice and zest, the ground coriander, pepper, dill and fresh coriander in a large bowl. Grab six ramekins, or similar, and divide the mixture among them, making sure to pack the mixture into each pot. Pour over the melted butter and chill until the butter is solid once more.


For the pickle, mix the vinegar, sugar and lemon juice in a separate bowl before adding the onion, apple and salt. Leave for around 15 – 30 minutes before squeezing out the liquid and serving with the six dishes and a slice of toasted sourdough bread.


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