Other than the fact that Scottish smoked salmon is delicious, there are many reasons to eat it – including those relating to good health.

However, for the purposes of this blog, we’re going to focus on the fact that Scottish Food & Drink Fortnight (4 – 19 September) is underway and outline why it’s important to celebrate the best Scottish food.

With such a rich history, combined with how it’s home to so many prominent, internationally renowned food brands, Scotland has become a food brand in its own right.

This boom is down to a number of factors including growing interest from China (a country that we’re proud to say that John Ross now supplies). However, in our view, one of Scotland’s strongest foodie assets is the importance it places on provenance.

Its cold climate, lush fields and clear waters typically provide the perfect environment for farming beef, which is often associated with Scotland, and salmon, which can be reared in conditions that result in lean, well-exercised and non-oily fish. And that’s before you consider the traditional production processes that Scotland, with its rich history, is home to.

John Ross, for example, still uses traditional brick kilns that date back to 1857 to create what we believe is the best smoked salmon in the world. Not only that, but each salmon is individually hung, by hand, over piles of oak and beech wood chippings that sit atop a cobbled floor with a history as long as the kilns. The piles are then lit and the salmon cold smoked for up to 24 hours.

We don’t have to do this, of course. We could, like many UK smoked salmon producers, use industrial electric ovens. Aside from the fact that the end product is nowhere near as good – both in texture and in taste – where’s the skill there? Where’s the time-honoured production methods required to create something of note.

The phrase ‘made with love’ is often used, but for artisan producers like John Ross it’s absolutely true. To get the perfect product, the conditions have to be perfect – even air temperature and humidity has to be taken into consideration in order to create the perfectly smoked salmon.

Thankfully, there are many artisan producers in Scotland who remain committed to methods passed down from generation to generation, and who work tirelessly to not only create the best products possible but also promote everything that is good about Scotland. Despite the changes in language and culture as you leave Scotland, one thing seems to cut through language: provenance.

For this reason we fully support Scottish Food & Drink Fortnight and the campaign’s goal of showcasing the very best of Scottish food and the producers behind it.

So, if you’re looking to buy Scottish smoked salmon online (or even buy smoked salmon in the supermarket), then be sure to look out for Scottish food producers – and, it goes without saying, John Ross in particular.

Oh, and if you do want to know why eating smoked salmon is healthy for you, click here.

It’s National Pie Week (1 – 7 March) and have we got a great pie recipe for you.

Although it’s not a smoked salmon pie recipe, it’s the next best thing – a fresh salmon pie recipe, which makes a change from the usual contenders such as steak and ale and chicken and mushroom.

Also, it’s a salmon recipe for a pie that’s not actually a pie, but a pithivier – a pie made from two disks, so we’re really pushing the boundaries of this year’s event.

Our chefs had fun making this and as you can see, it looks delicious. If you do make it, let us know how it turned out.

Salmon, spinach and tarragon pithivier

Serves 4 – 5

Ingredients

• 2 packs of all butter, ready rolled puff pastry
• 500g middle cut piece of fresh salmon fillet
• 1 large shallot
• 1 garlic clove
• 200g bag of baby spinach
• 150g cream cheese
• 4 stalks fresh tarragon
• Zest of one lemon
• 1 beaten egg

Method

Finely dice the shallot and crush the garlic. Sweat in a pan over a gentle heat with a knob of butter and a pinch of salt. Add the spinach and wilt. Cook until no moisture remains in the pan.Tip into a bowl and add the cream cheese, lemon zest and finely chopped tarragon leaves.

Unroll one pack of pastry and draw a circle gently around a dinner plate to use as a guide. Spread half the spinach mix on the pastry, leaving an inch clear from the edge of the circle.

Place the salmon on top, trimming if necessary, to fit the circle of spinach. Top with the remaining spinach.

Brush the beaten egg around the inch of uncovered pastry and place another sheet of pastry on top, using the edges to seal. Cut around the circle and press the edges with a fork to seal. Using a knife, gentle pattern the pastry and brush generously with egg to glaze. Leave to chill in the fridge whilst you preheat the oven to 200C.

Bake for 25 minutes until the pastry is golden and serve with a leafy green salad.

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It’s National Fish & Chip Day 2020 on 4^thSeptember. And if you love fish and chips but hate the fact that it’s generally not the healthiest of dishes, then you’ll love this healthy fish and chipsrecipe. Not only that, but we’ve used fresh salmon to make it even healthier – and, let’s face it, tastier.

So, move over cod, hake and haddock. This year’s National Fish & Chip Day is all about fresh salmon – with chips, of course.

Healthy fish and chips recipe

Ingredients (serves 4)

For the fish and chips

• Four John Ross salmon fillets(skin on)
• Juice – and zest – of a lime
• 1 x teaspoon of paprika
• 3 x tablespoons of olive oil
• 6 x sweet potatoes, peeled and sliced equally
• Lime wedges (to serve)

For the salsa

• Handful of coriander leaves (finely chopped)
• ½ red onion (finely chopped)
• ¼ cucumber (finely chopped)
• Four finely chopped tomatoes
• 1 red chilli (finely chopped)
• Handful of parsley (finely chopped)

Method

Heat an oven to 190˚C and place the four salmon fillets in a roasting tray. In a small bowl – or cup – mix the lime zest, juice, paprika and olive oil, and brush the salmon with it. Season if you want to. Once the oven’s up to temperature, cook for 20 minutes.

Grab another roasting tin and add the sweet potato strips. Toss with oil and seasoning, and cook for around 15 minutes – so that it finishes cooking at the same time as the salmon.

Whilst they’re both cooking, mix together all the salsa ingredients. Then serve with the cooked salmon and chips.

But if that’s a little too healthy for you, then here’s a more traditional fish and chips recipe.

Battered salmon and chips

Ingredients (serves 4)

• Four John Ross salmon fillets
• 150g plain flour
• 200ml lager
• 750g potatoes – cut into chips
• 1 x teaspoon of baking powder
• 1 x teaspoon sea salt
• Sunflower oil (1 litre)
• Salt
• Vinegar
• 1 x lemon (cut into quarters)

 Method

Combine the salt, baking powder and flour in a large bowl. Whisk in the lager until the batter’s smooth.

Boil the potatoes in a pan of hot water for approx. 10 minutes before draining and setting aside to dry. Then heat the oil in a pan and fry the potatoes until golden and remove with a slotted spoon – making sure you take care.

Then dip the salmon fillets in the batter and place in the hot oil and cook until the batter is cooked and golden.

Serve with salt and vinegar, a wedge of lemon and, if you’re going the whole way, some peas.

Will you be making salmon and chips as part of National Fish & Chip Day? If so, share your dish pictures with us via Facebook, Instagramand Twitter.

Who’s been baking bread over recent months – during lockdown in particular? We certainly have. Although the one that’s just that little harder to prepare is sourdough, mainly as it requires a starter. However, as Sourdough Septemberis almost upon us, it’s a good excuse to share our favourite sourdough bread recipe, provide you with our favourite smoked salmon and sourdough bread recipe, and get baking.

Part one: the sourdough

This easy sourdough bread recipe from BBC Good Food is our favourite. Not only because it’s easy, but because it’s delicious, too.

Ingredients

For the starter

• 100g strong white flour
• 100g dark rye flour
• 5 x 7g sachet of yeast (fast action)

For the main dough

• 400g strong white flour
• 5 x 7g sachet of yeast (fast action)

Place the starter ingredients in a bowl, add 250ml of cold water and mix together until the texture becomes spongy. Cover with Clingfilm and leave overnight at room temperature.

When ready, tip the dough ingredients into a new bowl, add one tablespoon of salt, 200ml cold water and then the starter. Combine all ingredients. Knead for 10 minutes – or until smooth – and then place in a clean, well-oiled bowl (so it doesn’t stick when you pull it out). Leave until its doubled in size.

Place on a work surface and shape into a round before placing on a piece of parchment paper, on a baking tray, and leaving to double in size once again. Whilst proving, heat an oven to 220C. When risen, place in the oven and cook for 25 minutes.  Transfer to a cooling rack and leave to cool.

So, now you have the bread, let’s move onto the smoked salmon and sourdough bread recipe.

Part two: the smoked salmon recipe

Smoked salmon bruschetta on sourdough (serves 2)

• 150g traditional smoked salmon (we recommend you buy smoked salmon in the 200g pack so you have some leftover)
• 60g tomato salsa
• 2 x tablespoons of crème fraiche
• 1 x lemon
• 2 x garlic cloves
• 1 x shallot
• 3 x ripe tomatoes
• Olive oil
• Fresh herbs such as coriander and basil
• Your freshly made sourdough bread

Method

Quarter the tomato and dice into 5mm cubes. Dice the shallot and mince the garlic and fresh herbs. Mix everything together with lemon juice, oil, salt and pepper. Then add half a cup of olive oil. Mix further.

Slice your bread and brush each slice with oil before toasting in a pan. Mix four tablespoons of crème fraiche with the juice of quarter of a lemon.

When the bread’s toasted, spread the crème fraiche mixture on top onto each slice. Then add a large spoonful of salsa before adding a layer (or two) of smoked salmon slices on top. Garnish with any leftover herbs and enjoy.

Got any smoked salmon and sourdough recipes you’d like to share? If so, share them with us – and receive smoked salmon offers – via Facebook, Instagram and Twitter. Also, you can get involved with Sourdough September via social using #SourdoughSeptember.

‘Barbi for Britain’ is this year’s mantra from the team at National BBQ Week, which takes place from 25 – 31 May. This year’s event will add extra sizzle by using its Biggest Backyard BBQ Bash to say ‘thank you’ to NHS and supermarket staff.

To help you prepare for the event (and let’s hope the good weather continues), here are two fantastic BBQ fish recipesdesigned for outdoor cooking. Afterall, aren’t we all a little tired of burgers and sausages?

But before we get to the food, here are three top tips for grilling fish on the BBQ:

1. A clean grill = clean fish. Heat the grill for 10-15 minutes and scrape it clean before fish and flame make contact

2. Handling/flipping fish on the BBQ is easy – but you need the tools at the ready. Get everything you need prior to placing the fish on the grill

3. Leave the skin on. Not only can it taste delicious when crisp, but it also helps prevent the fish from breaking apart

Now, onto the recipes.

Barbeque Roasted Salmon

As a Scottish smoked salmon producer, you probably won’t be surprised to find that these are BBQ salmon recipes. And if you like our Kiln Roasted Salmon then you’ll love this.

Ingredients

4 x John Ross salmon fillets

100ml pineapple juice

2 x tablespoons lemon juice (fresh)

2 x tablespoons brown sugar

1 x tablespoon chilli powder

1 x teaspoon lemon rind

1 x teaspoon of cumin

½ teaspoon of ground cinnamon

A generous pinch of salt

Method

Take all the ingredients except the salmon and mix in a large bowl, forming a marinade. Once mixed, gently place the salmon fillets in there and spoon over the marinade. Leave for as long as possible – preferably overnight.

When ready to BBQ, heat the grill to around 200 degrees Celsius and brush oil over the surface you’ll be using to grill the salmon. When ready, place the fillets on the grill and cook each side four around 5 – 7 minutes.

Serve with salad.

Sticky BBQ salmon

This Jamie Oliver-inspired dish is delicious and can stretch to six people.

Ingredients

1 x side of John Ross fresh salmon

2 x lemongrass sticks

30g fresh coriander

5cm block of fresh ginger

4 x cloves garlic

4 x tablespoons of soy sauce

4 x tablespoons maple syrup (although Jamie uses honey)

2 x red chillies

4 x spring onions

2 x limes

Method

Trim and smash up the lemongrass, finely chop the coriander and garlic, and peel and grate the ginger.  In a bowl, mix this with the soy sauce and then rub it over the John Ross salmon side. Leave to marinade as long as possible.

When marinated and ready to cook, heat the BBQ for 10 – 15 minutes. Before placing the salmon on the grill, brush the entire salmon with the honey. Cook skin side down, with the lid down, for around 10 – 15 minutes.

Whilst cooking, deseed the chillies and slice the spring onions. When the salmon’s cooked, place on a large plate and sprinkle with the chillies, onions and any excess coriander. Squeeze over the lime juice and serve with salad.

Got any BBQ fish recipes you’d like to share? If so, get in touch via our Facebook, Instagram or Twitterpages.