LEAP Wild Smoked Sockeye Salmon whipped cream cheese board with a vibrant herb and lemon gremolata

You can’t go wrong with the classic combo of smoked salmon and cream cheese but here’s how to elevate it for a festive brunch with LEAP’s delicately Wild Smoked Sockeye Salmon. A quick pickled lemon and herbs cut through the fluffy cream cheese and compliment the richness of the salmon. The amazing taste and succulent texture of LEAP Wild Smoked Sockeye Salmon owes to a life swimming free and sustainable sourcing in the crystal-clear waters of Alaska. An elegantly easy recipe, perfect for entertaining friends and family over the festive season.

Serves 6-8 as an appetiser

Preparation time 30 minutes

Ingredients

100g LEAP Wild Smoked Sockeye Salmon
150g Cream Cheese
100g Whipping Cream
1 Lemon
5 Sprigs Dill
5 Sprigs Parsley
2 Tbsps Capers

2 Tbsps Extra Virgin Olive Oil
½ Tsp Salt
½ Tsp Sugar

¼ Red Onion

8 Slices of Brioche

Method

Thinly slice the red onion and set aside.

Zest the lemon and add to a small bowl. To make the gremolata, finely chop the dill, parsley and capers and mix with the lemon zest, sugar, salt and olive oil.

To segment the lemon, cut off the top and the bottom, then slice away the skin and pith. Remove the individual segments from the remaining lemon by cutting between the white lines. Cut the segments into small pieces.

Squeeze the juice from the remaining lemon into the gremolata. Mix and check for seasoning.

Whip the cream cheese with the cream until light and fluffy. Spread onto the board and sprinkle with onions, the lemon segments and then drizzle on ¾ of the gremolata.

Cut the salmon into small strips and place onto the whipped cream cheese. Finish with the remaining gremolata. Serve with hot toasted brioche, cut into triangles.

LEAP Wild Smoked Sockeye Salmon Eggs Royale

When it comes to entertaining over the festive period you want both something sophisticated but also easy to whip up in the kitchen. The classic Eggs Royale is elevated with gorgeous crimson coloured slices of LEAP Wild Smoked Sockeye Salmon. Here we’ve swapped out the traditional hollandaise sauce for a lighter, spicier version using sumac and harissa paste. This version is super quick and super simple leaving you more time for entertaining. The amazing taste and succulent texture of LEAP Wild Smoked Sockeye Salmon owes to a life of swimming free and sustainable sourcing in the crystal-clear waters of Alaska.

Serves 2 for Brunch

Preparation time 15 minutes

Cooking time 10 minutes

Ingredients
50g LEAP Wild Smoked Sockeye Salmon
160g Baby Spinach

1 English Muffin

2 Medium Free-Range Eggs

Sea Salt

Black Pepper

½ Tsp Sumac

½-1 Tsp Harissa Paste (depending on your desired heat)

80g Greek Yoghurt

30g Salted Butter

Method

Wash and drain the spinach. Add 20g of the butter to a large pan with a fitted lid. When the butter begins to melt and sizzle, stir in the spinach and put the lid on. Turn to a low heat. Cook until the spinach has wilted.

Cut the muffin in half and toast under the grill or in a toaster. In the meantime, bring a medium saucepan of salted water to a gentle simmer and maintain on a medium heat.

Crack one of the eggs into a wine glass. Using a wooden spoon, stir the water to create a little whirlpool, then pour the first egg into the centre. Repeat with the second and leave to cook for 2-3 minutes. Remove the eggs with a slotted spoon and drain on kitchen roll or a clean tea towel. Cut off any stray bits of white to tidy them up. Season.

Drain the spinach into a colander and squeeze out the excess water. Season with salt and pepper and a sprinkle of sumac.

Mix the harissa with the yoghurt. Spread each muffin half with butter and divide the spinach between them followed by the eggs, then spoon on the harissa yoghurt and a couple of slices of smoked salmon.

Serve immediately.

About LEAP

At LEAP, we believe the best fish swim free. Whether it’s wild salmon from the crystal clear waters of Alaska or cod loin from the icy depths of the Atlantic, ours is fish as it should be: free, not farmed.

And you can taste the difference. Albacore tuna, light and delicate, with its prized pale flesh and smooth, meaty texture. Scandinavian haddock, lean yet succulent from a life swimming free. Alaska salmon, with its uniquely rich flavour and succulent texture, which it owes to a diet of organic marine creatures and shellfish.

Incredible seafood like this demands to be handled with reverence, which is why we adhere to the highest standards of quality and excellence at every stage of the journey from sea to plate.

Our Wild Alaska Sockeye salmon is renowned for its vibrant crimson colour and its intense flavour – qualities that come from its incredible diet, which is higher in shellfish than any other Pacific salmon. A brilliant source of vitamin D, protein and omega-3, LEAP Wild Smoked Sockeye Salmon is the must have product this Christmas.