All posts by johnross

John Ross Jr. Speaks to… Adam Gray

Food talks

Skylon London © Royal Exchange, Executive Chef(image © Royal Exchange)

John Ross Jr has worked with Adam Gray, currently Skylon’s Executive Chef, for over 10 years. Here, he covers his inspiration, reveals how he likes to wind down and provides advice for budding restaurateurs.

I became a chef because…
…of my passion for food. I used to help out at the local pub as a kid washing pots and discovered soon after that I could cook. I then put myself through college it went from there.

Where do you get inspiration for new dishes?
Seasonal produce, particularly ingredients sourced in and around the British Isles, is my main influence.

What do you look for in a producer?
Consistency, quality and price – in that order.

What’s your favourite meal?
I love Indian cuisine. There are some amazing and interesting dishes coming out of places such as Rasoi, The Cinnamon Club and The Painted Heron, which are some of my favourite restaurants in London.

What three things would you take to a desert island?
A very large box of matches, a Leatherman multi-tool and a fishing line.

When I’m not working I like to…
… spend quality time with my family and keep fit. I cycle 26 miles a day, train in Krav Maga (Israeli unarmed combat), swim and enter such events as Tough Mudder.

What’s the most bizarre thing that has happened in your restaurant?
I once sat next to Sharon Stone whilst in a restaurant in San Francisco, around the time of the launch of Basic Instinct.

What tips can you give anyone looking to enter the food business?
Be committed to what you do and be prepared for hard work and antisocial hours. On the upside, make sure you enjoy the rewards that come with it, too, such as the feeling you get when you make people happy through great food.

The best piece of advice I’ve ever been given is…
…always be honest with yourself.

For more information or to book a table visit www.skylon-restaurant.co.uk.

Dining Etiquette: How to Master the Silver Service Experience

Food talks

What is silver service?

Also known as ‘service Anglais’, silver service originated in the upper-class country manors and esteemed estates of 19th Century Britain. Traditionally, waiting staff were given the Sunday evening off to be with their families and so the butler would fill in. Instead of laying plates on a table, the butler would go around the table, serving food to guests from a silver platter.

Today, the practice is still used to add a touch of class to formal proceedings. After all, when your guests are enjoying the very best food, only the most special service should do.

Here’s our guide to silver service:

Serving

There are a number of particular rules that a silver service waiter or waitress must abide by:

  • Food must be served from silver service platters
  • The person to the right of the host should be served first
  • The host should be served last
  • Waiters shouldn’t lean across the guest 
  • Service should then be performed clockwise around the table
  • Food should be served from the guests’ left and cleared from their right
  • The platter must be held flat and as close to the guest’s plate as possible
  • Ideally, a waiter wouldn’t touch a guest’s plate, instead using a cloth to lay it down and pick it up
  • Drink should be served from the right and cleared from the right
  • Glasses should be laid triangularly, with the water glass closest to the diner, the white wine to the water’s right and the red above the water 
  • A bottle opener must be on the waiter’s person at all times
  • Glasses should be filled to no higher than two-thirds full 
  • Water should be poured after wine

Silver service is best for right-handed waiters or waitresses. That’s because the waiter will hold the platter with their left hand and serve with their right.

They will hold a serving fork above a serving spoon and use them pincer-style to pick up and transfer the food to diners’ plates. As you can imagine, developing this skill takes some time!

Hygiene

As you’d expect, maintaining a stringent level of hygiene is essential to the silver service experience. Plates, platters and service cutlery must be spotless and waiting staff should be clean shaven, with hair tied back securely and wearing uniform that’s without blemish.

And of course, alongside sparkling hygiene, a friendly, professional demeanour is essential.

Looking for superior-grade foods for your silver service?

At John Ross Jr., our finest smoked salmon is chosen by some of the UK’s most esteemed kitchens and retailers – from Harrods and Waitrose to Greens Restaurants. Find out for yourself – browse our range today.

Chablis, Blush or Pinot? Wines to Accompany Your Salmon

Complimentary sides, Food talks

Whether fruity, dry or aromatic a great glass of wine is the perfect complement to our smoked salmon dishes. And if you have read our previous blog ‘Six Drinks that Complement Smoked Salmon’ you’ll know champagne, beer and vodka also work well.
Generally, white wine is associated with fish, so here we will explore our favourite bouquets, and explain why you should pair them with our serving suggestion recipes.

Glass of WineChablis

Chardonnay is a great accompaniment to a recipe which emphasises a buttery or creamy flavour, such as our John Ross Jr smoked salmon chowder. The oaky undertones will bring out the textures of the fish and the full body will improve any sauce.

This strong white would overpower most white fish, but we’re confident our lusciously rich smoked salmon is a good match to accompany it… our smoked salmon can handle it.

(image: © Nemo under CC0 1.0)

Riesling

This German white is another dry wine, but it has a noticeably more aromatic perfume. Riesling has a high acidity level with citrus undertones, making it the perfect tipple to pair with smoked fish.

Riesling also goes well with poached fish and spicy foods, so if you are cooking an Asian inspired dish, like our Thai smoked salmon salad, we’d recommend you give it a try.

Sauvignon Blanc

Do you enjoy serving your salmon with plenty of fresh herbs, like the traditional complement of dill and lemon segment? Then you’re sure to enjoy a glass of Sauvignon Blanc with your smoked salmon. Sauvignon Blanc has herbaceous notes and its minerality makes it a crisp sip.

This is a light and refreshing white wine that is perfect for a long lunch on a sunny summer afternoon.

Gewurztraminer

Gewurztraminer has a strong flavour and is quite floral, but it makes an unusual and successful pairing with the smoky flavour of salmon. This is especially tasty if you have a recipe which uses sweet flavourings, such as brown sugar or syrup, and it works well with ginger and garlic too.

Pinot Grigio

Pinot Grigio is similar to a Riesling in the sense it has more of a rich flavour. This is a full bodied wine, with undertones of peach and pear, and goes well with smoked salmon, as well as many side dishes. It’s not as good good with white fish or seafood though.

A Hint of Red – Pinot Noir

If you are not a fan of white, and would prefer a succulent red, then try a light vino like a Pinot Noir. It tastes amazing with a herb filled smoked salmon dish or salmon cooked on a barbeque. It really brings out the flavours of the fish, while maintaining its freshness.

Or you could always try a rosé like a Tavel or Vin Gris. Rosé will go with most salmon dishes thanks to its combination of dry and fruity flavours, and an acute acidity.

Whether you’d prefer a Chablis, Riesling or Pinot, you are sure to enjoy our John Ross Jr traditional smoked salmon. Or why not try one of our infused flavours?

Savoury Treats: The Great British Bake Off is Back!

Smoked salmon recipes

BBC favourite The Great British Bake Off is back on our screens for another year. Filled with delectable nibbles and intricate recipes, it has become an audience favourite. We’re even fans! But who says that baked goods have to be sweet.

The Great British Bake Off(image: © The Guardian)

Here are a few recipes of our favourite savoury treats that go brilliantly with smoked salmon.

Onion Sponge, with Cream Cheese and Smoked Salmon

It may not be the obvious option, but you can bake a cake of onion, cheese and fish – and it tastes amazing! It will certainly stand out amongst other baked goods too. To make this unusual cake you will need:

  • 600g cream cheese
  • 2 packs (200g) of John Ross Jr. traditional smoked salmon
  • 150g pepperdew peppers
  • 150g red chili jam
  • 100g plain flour
  • 100g caster sugar
  • 25g unsalted butter
  • 25g toasted almonds
  • 1tbsp onion powder
  • 1tsp salt flakes
  • ½ tsp of cayenne pepper
  • ½ tsp black onion seeds
  • 4 eggs
  • A handful of green olives
  • And a pinch of salt


Method:

Start off by sieving the flour into the onion powder in a large bowl. Gently mix in the salt, cayenne pepper and onion seeds, and stir until combined well. Place this to one side.

Preheat your oven to 200°C (Gas mark 6) and grease an 8inch cake tin. You may also want to line it with grease proof paper.

Crack and whisk the eggs until smooth, and fold into the sugar. Continue to whisk until the mixture triples in volume. This may take a while, so if you have an electric beater we’d recommend you use this. When done, the mixture should be white and fluffy.

Fold in the flour mixture to the sugar and egg, melt the butter and pour this in too. Stir well and decant into the cake tin. Place in the oven and cook for about half an hour or until golden brown.

When cooked, remove from the oven and leave to cool on a wire rack. Once cooled to room temperature, cover with a smooth layer of cream cheese and top with the smoked salmon, almonds, jam and olives in a pattern of your choice. Slice and serve as you would a regular (sweet) cake.

Smoked Salmon and Scrambled Egg Brioche

One of the great things about weekends is the ability to have a lie-in and breakfast in bed. And you are sure to love this brioche breakfast so much you’ll want it every morning of the week. Of course, brioche always tastes better warm fresh out of the oven, but we’ll forgive you if you cheat and buy it readymade.

Slice the pastry in half and sandwich with creamy scrambled eggs and the smoky salmon. A bite into this beauty is like heaven on a plate. We’re sure Mary Berry would be impressed.

Smoked Salmon Soufflés

For something a little more complicated to make, but much more impressive (they can be your technical challenge) try making smoked salmon soufflés. These lightly baked cakes make brilliant starters at a dinner party as they are light and flavourful. Plus they can be made in advance!

So will you be putting your baking skills to the test during this year’s Bake Off season? Let us know if you try any of these ideas and what you thought of them.

We’ve done it! Again.

John Ross Press

We’ve scooped a prestigious Great Taste Award for our Whisky Smoked Salmon at the Great Taste Awards 2014.

Our product was one of 10,000 to enter this year’s awards and was judged by a national panel, which included revered foodies such as Masterchef judge and restaurant critic, Charles Champion, BBC Food Programme presenter Sheila Dillon and buyers from Harrods, Fortnum & Mason and Selfridges.

As The Guild of Fine Food, which organises the awards, states ‘Great Taste is simply about taste, not clever branding or smart packaging’. The judges are presented with a spoonful of jam, a pie or, in our case, a piece of smoked salmon, and then asked to taste, confer and re-taste before coming to a decision.

And we’re pleased to say that they’ve made the right one – and who could blame them when it comes to a smoked salmon that’s been slowly smoked in our red brick kilns and infused with Balvenie Whisky to bring a rounded sweetness enhancement to the smoked salmon.

As you can imagine we’re over the moon to receive our fifth Great Taste Award – and look forward to receiving many more!

In the meantime, if you’ve tasted our Whisky Smoked Salmon then you’ll know what all the fuss is about. If not, you can buy a pack here.

Whisky Smoked Salmon

 

The Perfect Posh Picnic

Smoked salmon recipes

What a summer it’s been! The good news is that there’s still plenty of it left, so what better way to enjoy the sunshine than to kick back and enjoy a traditional British picnic.

And, if you’re reading our blog then the chances are that cheese sandwiches and pork pies aren’t going to cut it.

We’ve pulled together a few menu ideas (and a delicious, healthy salmon recipe) to get you on your way and help ensure that your picnic will be the one that stands out.

smoked-meats

First thing’s first…

Before we cover food, have you got the right kit? Ditch the plastic bag and try and go for that ‘deli-in-a-basket’ look using a traditional wicker hamper. Also, a picnic isn’t a picnic without a tartan blanket – and make sure it’s large. There’s nothing worse than having to sit on damp, cold grass.

The food

Falafel Scotch Eggs
We came across this great little recipe combining eggs with spiced, herbed chickpeas on the BBC Good Food website and absolutely love it! And it’s perfect for vegetarians, too.

Roquefort and Potato Scones with Sage
Where would we be without Delia? This recipe proves that she can still provide an interesting take on traditional food.

Squash Blossom Focaccia
A picnic wouldn’t be a picnic without bread. But rather than take the usual French stick why not try this delicious focaccia recipe.

Italian meat platter
You can’t go wrong with a selection of cured meats. Make sure you have a good choice such as Prosciutto, Salami, Bresaola, Parma and Serrano ham.

Now, on to the star of any picnic – smoked salmon. Try this easy to prepare yet wonderful recipe using our Kiln Roasted Salmon and add that special something to your outdoor dining experience.

Kiln Roasted Salmon Loaf

Ingredients

  • 2 x 160g packs of John Ross Jr’s Kiln Roasted Smoked Salmon
  • 140g crème fraiche
  • 1 x lemon (zest and the juice)
  • Handful of finely chopped fresh dill
  • 2 x large rustic loafs of bread
  • 1 x large tablespoon of capers
  • 1 x whole cucumber (thinly sliced)
  • 100g gherkins (thinly sliced)
  • 100g rocket or watercress
  • 2 x tablespoons wholegrain mustard

Method

Mix the crème fraiche, lemon zest, mustard and dill into a bowl.

Cut the loaves lengthways, as it making two large sandwiches, and spread the bread with a generous helping of the mixture.

In a bowl, toss the kin roasted smoked salmon, the lemon juice and capers before adding them on to the loaves.

Add the greenery before wrapping in parchment paper (or foil) ensuring that the sandwich is made nice and compact in advance of being served.

Smoked salmon slices & cuts explained

General fish chat, Smoked salmon recipes, Uncategorized

So, you’ve decided to host a party and chosen the type of smoked salmon you’d like to eat, however now you’re faced with a choice of cut.

Confused? If so, here’s our guide to the types of smoked salmon cuts you can buy so that you’re all ready and prepared for when you next buy smoked salmon online.

The most common slices of smoked salmon sides are D-cut sides and long sliced sides.

D-Cut sides

The D-cut side is the perfect way to buy smoked salmon if you’re entertaining. Here, you’ll find that the slices are cut into the salmon and the slice is in the shape of a ‘D’. The slice, which goes from the back to the belly, includes the salmon’s rich, flavoursome brown meat. Each slice is then carefully layered on top of each other, with great skill, in order to recreate the look of the original, uncut side.

Minimum weight of John Ross Jr’s D-cut sides: 900g

Portions: 16 – 18 (as a starter)

Long Sliced Side

This technique is the more modern method of slicing and involves slicing the salmon lengthways (from head to tail) so as to create a long thin slice of smoked salmon – without the brown meat. It is sometimes referred to as a ‘lateral’ slice. This type of slice is the most versatile when it comes to using smoked salmon in a wide range of dishes – from smoked salmon bagels to pasta dishes.

Minimum weight of John Ross Jr’s long sliced sides: 900g

Portions: 16 – 18 (as a starter)

The Fillet

The fillet isn’t something you see everyday and is usually reserved for special occasions (think fillet steak of the smoked salmon world!). The fillet comes from the crown of the salmon and is the most tender and succulent part of the fish – the true Rolls Royce of smoked salmon. In our case, with The Balmoral Fillet, the long whole fillet needs to be cut across its width in pieces that are around 3-4mm thick. Then, simply serve with fresh lemon and cracked black pepper using cocktail sticks.

The Balmoral Fillet_the jewel of the smoked salmon crown

Can you cut it?

If you’d like to take the slicing into your own hands then unsliced whole sides of smoked salmon are also available. Some chefs prefer unsliced sides as they often like to ‘slice to order’, which creates a fresher, richer taste. Equally, for the non-chefs amongst us, if entertaining, slicing your own carries with it a degree of food theatre, so here’s how to do it.

  • Make sure you a have sharp knife.
  • Make sure that you’re in a safe working environment.
  • Lay the salmon lengthways on a chopping board.
  • Place the knife a quarter of the way up the length of the fish (the head end), keeping it almost flat to the fish so that there is approximately only a 10 degree angle – i.e. so that the knife just about cuts into the fish.
  • Cut into the fish and then move backwards and forwards at the same time as moving slowly down towards the tail end of the fish.
  • Remember, whilst you can cut it to your own taste most people like to eat their smoked salmon in thin slices. A good way to keep it thin is to make sure that you can see the knife through the salmon as you cut.
  • Once you have cut the right amount for you and your guests, enjoy.

Cold smoked or kiln roasted?

Uncategorized

Whilst there are countless smoked salmon brands on the market and a growing repertoire of flavours and cures, smoked salmon can be broken down into two distinct categories: kiln roasted (sometimes referred to as hot smoked) and cold smoked.

Do you know the difference? If the answer’s no then you will by the time you’ve finished reading this piece. Not only that but you’ll know the best salmon to buy for all occasions or to simply enjoy on your own.

Cold smoked salmon

This is without question the most popular and well-known type of smoked salmon. Whilst production methods vary the principle remains the same in as much as the salmon isn’t cooked; it is simply exposed to smoke. In the case of John Ross Jr and other traditional smokehouses, the salmon is individually hung in brick kilns and smoked over smouldering woodchips for around 24 hours. The duration of the smoke depends on a multitude of factors such as the ambient temperature, the amount of salt used and the size of the fish, which is where the skill of our Master Smoker is required!

In a nutshell…

A delicate smoky flavour and a wonderful tender texture. Perfect for canapés or simply served on its own with lemon and cracked pepper

Supplied in Waitrose John Ross Jr's traditional smoked salmon is smoked in traditional red brick kilns dating back to 1857

Kiln roasted salmon

This type of smoked salmon is by no means new but its availability in delis, farm shops and supermarkets throughout the UK is boosting its popularity. The process of kiln roasting involves cooking the salmon at a high temperature after the curing process it to make it as moist as possible AND give the fish a firmer texture. Kiln roasted salmon has become an ideal ‘on-the-go’ food and its versatility means that it can be used across a wide range of dishes including salads, pasta dishes and omelettes.

In a nutshell…

A moister and flakier smoked salmon with a richer, smokier flavour – and a perfect alternative for those who prefer a firmer, ‘cooked’ texture when eating smoked salmon.

Plain Hot Roasted - lifestysle

The finer foods in life

Uncategorized

As an artisan producer of smoked salmon and a smokehouse that respects time-honoured techniques that go into creating a world-class smoked salmon, we never tire of receiving positive feedback from our customers.

In the 27 years that we’ve been producing smoked salmon we’ve received fantastic comments by phone, email and in writing and as our brand continues to grow internationally, we’re receiving more correspondence from our customers than ever before – particularly with the likes of social media.

What’s really rewarding is seeing how esteemed hotels, restaurants and fish merchants throughout the UK proudly refer to our brand and we regularly see menus stating how the smoked salmon used in a particular dish is specifically ours.

So, to give you a flavour of where we can be found, here’s a selection of places around the UK where you can enjoy our smoked salmon. If you’d rather enjoy our smoked salmon in the comfort of your own home or fancy trying out some of our recipes why not buy salmon online via the homepage.

London

Greens Restaurant & Oyster Bar

This elegant British eatery in St James’s is renowned for its oysters and fresh fish. It also serves meat and seasonal game, too. If you’re looking for something traditional with a menu that never fails to disappoint then we highly recommend Greens. And you can usually order John Ross Jr’s smoked salmon with soda bread. Simple, yet divine.

InterContinental London Park Lane

You’ll always catch John Ross Jr smoked salmon on the menu at the lovely Cookbook Café, which is perfectly suited to those looking for fantastic food at the same time as taking a bit of time out to sit and watch the world go by.

Babylon at The Roof Gardens

Now that summer’s here the outside seafood terrace is back, which means one thing: quality seafood dishes using fish sourced from British suppliers. And you can’t go wrong with their salmon board, which includes gin-cured John Ross Jr smoked salmon (using no less that Sipsmith’s remarkable gin).

Midlands

The Manor Restaurant

The stunning restaurant in Stratford-upon-Avon is part of the historic Macdonald Alveston Manor. Aside from the 16th century backdrop you can eat some of the most wonderfully created dishes from the menu, which includes a breakfast classic – John Ross Jr smoked salmon with scrambled, free-range eggs. What better dish is there to wake up to?

The North East

The Waggoners

Located near Darlington this interesting eatery is currently serving a starter of John Ross Jr smoked salmon with crab and red pepper mousse. According to one journalist the £27.95 per person dinner was great value, too.

The South East

Cranleigh Fish Merchant

Whilst the smokehouse is based in Aberdeen the sales office is based near Guildford, so we were delighted to see a local Cranleigh village fish merchant make a point of including John Ross Jr on his A-board!

A-board

Scotland

The Steak Club

Leaving Scotland off of our map would have been a huge faux pas. Despite being called The Steak Club at The Inchyra Hotel this restaurant serves up some fantastic fish dishes. In fact, before you satisfy your craving for red meat order the John Ross Jr smoked salmon with capers, red onion and rocket for starter.

Of course there are many, many more. But to make it more interesting why don’t you tell us where you have spotted us by contacting us at johnrossjr@johnrossjr.com or @JRJsmokedsalmon.

We’d love to hear from you.

Around Europe in three smoked salmon dishes

Uncategorized

Summer’s definitely arrived, which means that the holiday season is upon us. And what does the UK population generally do when the sun shines and school’s out?

Escape to even sunnier climes!

However whilst smoked salmon (Scottish smoked salmon in particular) is heavily associated with the UK it has an international following, too. So, in a bid to get you ready for your holiday and give you an idea of what you can expect to see on the menu overseas, here are a few healthy salmon recipes to whet your appetite before you fly.

Greece

Smoked salmon Taramasalata

Taramasalata has to be one of Greece’s most iconic dishes. But have you ever tried it with smoked salmon?

This is a great little dish that will give any local Greek Taramasalata a run for its money.

Ingredients

  • 50g salmon roe
  • 75g Traditional Smoked Salmon
  • 50 crème fraiche
  • The juice of half a lemon
  • Freshly cracked black pepper
  • Warm pitta bread (to serve)

Method

Place all the ingredients except the black pepper (and the bread, of course) into a blender – and blend. Try to use a setting that will enable you to deliver a firm texture as opposed to liquidising the mixture.

Season with the black pepper to taste and place the mixture in a serving bowl.

Place the bread in a toaster and warm through before cutting into thick slices and serving.

France

Kiln Roasted Salmon and Cognac Caraway Mayonnaise

Here’s an interesting little recipe we came across that blends the best of France (bread and Cognac) with the best of Scotland (smoked salmon!). It’s great for parties, too, and serves around eight people.

Ingredients

  • A side of John Ross Jr’s Plain Kiln Roasted Salmon
  • Two tablespoons Cognac
  • 1 ½ tablespoons fresh dill
  • 4 tablespoons of sour cream
  • ¾ cup of mayonnaise
  • 2 teaspoons of caraway seeds
  • 2 French sticks
  • 1 lemon (for decoration)

Method

Grind the seeds into a fine powder before mixing them, in a large bowl, with the mayo, cream and Cognac.

Place the salmon on a serving platter and cut into pieces that will comfortably sit on the bread. Chop the lemon into small slices (halved) and decorate the platter.

Cut the French stick into portions and toast. Once toasted take a piece of the salmon, place on the bread and add a spoonful of the caraway and Cognac mixture.

Use the dill as a garnish.

Italy

Kiln smoked salmon pasta

Smoked salmon and pasta is undoubtedly a winning combination. However for this Italian pasta dish we’ve used our Kiln Roasted Smoked Salmon to give that extra firm and flaky texture. Delicious.

Ingredients

  • 100g John Ross Jr Plain Kiln Baked Salmon (flaked)
  • 1 tablespoon of salted butter
  • 1 tablespoon olive oil
  • 1 finely chopped shallot
  • 100ml white wine (dry is preferable)
  • 50ml double cream
  • 200g pasta (the choice is yours however we prefer tagliatelle – and fresh if possible)

Method

In a pan heat the oil and butter and cook the chopped shallot. When golden season with salt and pepper and add the white wine before taking off the heat.

Cook the pasta. Once cooked add the cream into the wine and shallot mixture and then place the mixture back on a low heat. Once the mixture starts to boil add the pasta and mix.

Garnish with dill or even fresh basil and serve.