All posts by johnross

John Ross Jr master smoker lighting traditional kiln

The rise of smoked salmon

Fishy facts

Despite being around for centuries (John Ross Jr’s brick kilns, for example, were smoking salmon as far back as 1857) smoked salmon is now the most popular it has ever been.

Why then has it taken so long for it to become a popular dish not just within the UK but also worldwide? Recent reports suggest that since 1993, the value of farmed salmon has risen by five times and the worldwide retail value of Scottish farmed salmon is currently over £1 billion.

Now, in 2014, those looking to buy smoked salmon online are faced with a huge range of smoked salmon and smoked fish products. So, what’s behind this massive leap in demand?

Having smoked salmon for decades we’ve seen a number of peaks however this trend only seems to be going one way. Here are three points as to why we think smoked salmon continues to rise in popularity.

1.    Less luxury, more lifestyle

The days of smoked salmon being reserved purely for the festive season now seem to be over. Whilst sales are still very much seasonal (according to a recent story Sainsbury’s predicts that it will sell over 1.7 million packs of smoked salmon at Christmas), smoked salmon has become more accessible and faces greater demand all year round. From ready-made party snacks and canapés to an abundance of sushi platters now available everywhere, smoked salmon now has a wider presence in shops, delis and supermarkets throughout the UK.

2.    ‘Foodies’ are growing in numbers

Not only are tastes changing but attitudes to quality of food are, too. There is now a growing move towards quality over quantity and people are increasingly committed to buying food with a rich history and strong provenance. Food is becoming less about function. It’s now about pleasurable experiences, socialising and, of course, the taste. Smoked salmon sits across all three.

3.    It’s healthy

In an age where people are more conscious than ever before about what they put in (or what they don’t put in) their body, smoked salmon is very much at home. A high protein content combined with the fact that it’s a great source of Omega 3 fatty acids make smoked salmon a healthy – and tasty – food.

As smoked salmon’s popularity rises so too does the number of producers looking to capitalise on this surge in demand. If you’re looking to buy salmon online we would recommend that you make sure it’s locally sourced from the cold, clear waters of sustainable farms – preferably off the coast of  North West Scotland  where it is rugged and remote. Here, the salmon will be hand reared and fed by hand and the farms’ low stocking densities will ensure that the fish have the room to move freely and grow up healthily.

Finally, to fully ensure you buy a smoked salmon packed with a natural smoky flavour and tender texture, choose a smoked salmon that has been naturally cold smoked in traditional brick kilns if possible – a notable difference in the final taste.

Smoked salmon on plate

Come Dine With… John Ross Jr

Food talks, Smoked salmon recipes

Are you planning on hosting the ultimate foodies’ night in? Looking to impress but don’t quite know how to bowl over your guests from start(er) to finish?

There are countless easy smoked salmon recipes available online. Many are excellent. Some are less so. In order to help you get the most from your three courses we’ve created our very own menu – and one that everyone at John Ross Jr, from our Master Smoker to the Chairman, would give the seal of approval on.

Starter

We’ve named this dish Royal Smoked Salmon as it was created for John Ross Jr as part of the Coronation Festival – a celebration of the ‘Best of British’ Royal Warrant Holders in the gardens of Buckingham Palace in 2013 – by one of our favourite Executive Chefs, Paul Bates of InterContinental London Park Lane.

It’s simple to make and will guarantee to get your guests’ taste buds going from the outset.

Serves 4

Ingredients

100g John Ross Jr Traditional Smoked Salmon (thinly sliced)
50g Cornish claw crabmeat
200g frozen peas
100ml vegetable stock
Pea shoots
Fresh coriander (a handful)
Lemon juice (2 x teaspoons)
Mayonnaise (2 x tablespoons)
Chili flakes
2 whole red chillies
100ml olive oil

Preparation

Turn on the oven to 140 degrees Celsius. When at temperature, place the chili inside and dry for about 20 minutes. Take out and leave to cool.

Warm the olive oil, making sure you don’t boil it, then add a ¼ of the chili with seeds. Blend until red in colour and chill.

Julienne the remaining chili, discarding the remaining seeds.

Bring the vegetable stock to the boil and add the frozen peas. Cook, blend into a puree then chill.

Mix the Cornish Claw crabmeat with the lemon juice and Mayonnaise.

Lay the smoked salmon on the plate.

Serve up per the image, placing the pea puree around the place and using the peashoots as the garnish.

 

Main Course

Let’s face it. You can have too much of a good thing. So, whilst it may come as a surprise that smoked salmon doesn’t feature on our main course menu, you won’t be disappointed with our choice.

Beef Wellington

John Ross Jr’s Aberdeen Angus Beef Fillet (approx. 1kg)
3 x tablespoons olive oil
3 x shallots, finely chopped
250g mushrooms (mixed varieties will make the dish more flavoursome)
50g butter
A large sprig of fresh thyme
12 slices of parma ham
125ml Madeira wine
3 tbsp double cream
500g puff pastry
2 eggs (beaten) with a dash of water

500g new potatoes – mashed with plenty of butter, salt and a touch of pepper.
Greens (of your choice) – enough for four people

Preheat the oven to 180 degrees Celsius. Place the mushrooms in boiling water for 20 minutes. Take quote, squeeze and then finely chop.

Melt the butter, add the shallots and cook until their a lovely golden colour and nice and soft. Add the mushrooms and the thyme and cook lightly for around 5 minutes.

Poor in the wine, increase the heat and reduce the mixture until it’s thick. Once done, remove just over half the mixture and place in a bowl before mixing in the cream.

Choose a pan that can take your fillet, heat on high, add the oil and then, when hot, sear the fillet on both sides. Season very well with generous sprinklings of salt and pepper and set aside to cool.

Roll out the pastry to a rectangle shape, making sure that it will comfortably cover your fillet. Brush with the egg before evenly spreading the shallot, wine and cream mixture. Then carefully lay the parma ham slices along the pastry, slightly overlapping each slice, so that it’s well-placed to cover the fillet when its rolled.

Roll the fillet in the pastry, tuck in the edges and brush the outside with the remaining egg.

Place on a baking sheet set inside of a tray and cook until golden brown. Whilst this is cooking boil and mash your potatoes and prepare your greens.

When the wellington is cooked to your desired colour take out and set aside to cool for 5 minutes.

When all cooked simply serve with a glass of good quality Bordeaux and you’re good to go.

 

Dessert

James Martin’s Sticky Toffee Pudding

There’s nothing quite like sticky toffee pudding and everyone at John Ross Jr agrees. Now, we came across this fantastic recipe by James Martin on the BBC website so if you follow this we guarantee that you won’t be disappointed.

If you go for our menu please let us know. We’d love to know what you think. Simply email us at johnrossjr@johnrossjr.com.

The Health Benefits of Eating Fish

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Do you enjoy a fish dish midweek or perhaps a smoked salmon cream cheese bagel on a weekend? Then you may not realise it but you may be preventing yourself catching a disease. Oily fish has great potential health benefits and when enjoyed in moderation can lead to a longer and healthier life. Here’s how:

Types of Fish

The species that has the most health benefits are oily fish such as:

Oily Fish White Fish Shellfish
Salmon Cod Crab
Mackerel Plaice Lobster
Tuna Haddock Oysters
Trout Sole Prawns

 

Nearly all of these oily fish listed are rich in omega 3 with a lot more natural oils in comparison to whitefish. This is found in their body tissue and in their stomach cavity. Oily fish is also packed with lean protein as well as vitamins A, D and E

Health Benefits

There are a number of different health benefits that come with eating oily fish once a week. The most researched are as follows:

  • Arthritis – One portion of oily fish a week could cut the risk of developing rheumatoid arthritis in half.
  • Cardiovascular Disease – It can also play a part in the prevention of cardiovascular disease where the oils in the fish counteract the effects of mental stress on the heart.
  • Dementia – It can help your working memory. Investigators from Chicago have found that eating oily fish can protect alcoholics from dementia. Those exposed to fish oils had 95% less neuronal death and neuroinflammation than those without.
  • Cancer – The omega 3 in the fatty fish can be used in the treatment of oral and skin cancer. These oils will inhibit the growth of malignant and pre-malignant cells and will not harm the normal cells. It is also suggested that it may help prevent prostate cancer but there is currently no scientific proof to support this.
  • Sight – Protect your eye sight as you age by eating fish. DHA an omega 3 fatty acid has been found to lower the risk of vision loss in the elderly.

salmon steak

 

Are you reading this and thinking “maybe I should up my intake of fish”? Well take a look at the healthy salmon recipes at John Ross Jr. You’re sure to find something that makes your mouth water.

Are you looking for some tasty Scottish smoked salmon or some fine foods in general? Then take a look at John Ross Junior’s website. A family run business they are a fish merchant and curer appointed to Her Majesty The Queen and sell only the best fish. So if you are food savvy give John Ross Junior’s smoked salmon a taste!

What goes well with smoked salmon?

Food talks, Smoked salmon recipes

Smoked salmon is incredibly versatile and goes with a wide range of foods. So, if you’re looking for inspiration or want to make sure you have an ideal blend of protein and carbohydrate on your plate then read on.

On a bagel

Ask anyone how they like smoked salmon and they will often reply ‘on a bagel with cream cheese’. And why not, it’s delicious and makes an ideal lunch for when you’re on the go or even for when you want to sit back and appreciate the contrast in flavours. Just make sure that you buy smoked salmon that’s rich in flavour and has a firm texture to balance the soft and creamy taste and texture of the cheese.

Smoked Salmon perfect with pasta and salads

 

Tossed for that perfect pasta dish

Perfect for pasta lovers – and anyone who enjoys their fair share of carbs during their meal. A generous portion of rich, smoked salmon goes a long way with pasta, which makes it a tasty source of protein when tossed together with broccoli florets and a touch of Crème fraîche. Deliciously healthy.

Served with eggs

A double helping of protein however there’s no doubt that smoked salmon and eggs is a great match. Some prefer serving smoked salmon slices with scrambled egg on the side. Others prefer to finely chop their smoked salmon and add to the egg mixture when cooking. There’s no right or wrong way, it just comes down to taste. And, if you want to offset the protein content by adding a touch of carbs in there, too, then simply serve with a slice of toasted granary bread.

Smoked salmon and scrambled eggs

 

Bling blinis

There are countless recipes for canapés and blinis available – including some of our own under serving suggestions – so if you’re having a party or get-together the opportunities for using smoked salmon are endless.

Bread and butter

Simple, yet effective. Whilst not quite as bold as the bagel, granary bread and butter combined with smoked salmon is a fantastic partnership. All that it needs is a sprinkling of fresh lemon juice and cracked black pepper and you’re there.

Harrods signs exclusive retail deal with John Ross Jr

General fish chat, John Ross Press

London’s internationally renowned department store, Harrods, has become the first retailer in the UK to sell John Ross Jr’s critically acclaimed Tea Smoked Salmon with Lapsang Souchong Tea after the traditional Aberdeen smokehouse secured an exclusive deal.

Cured and smoked in traditional red brick kilns, which have been listed by Historic Scotland and date back to 1857, John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea is delicately smoked over a blend of tea and smouldering oak chippings for 24 hours.

Tapping into Britain’s growing demand for innovative smoked salmon flavours and using China’s most famous tea leaf, often distinguished by its smoky aroma, John Ross Jr’s latest artisan product delivers a beautifully smoked flavour and succulent, rich texture reminiscent of how smoked salmon used to taste.

Created to enhance the flavour of the smoked salmon and not as a marketing gimmick, John Ross Jr’s Tea Smoked Salmon is expected to be popular with food lovers who appreciate the subtle tones and nuances of smoked salmon that has been prepared using time-honoured techniques.

The new arrangement, which is part of Harrods’s plan to extend its range of John Ross Jr products, will see the retailer sell the Tea Smoked Salmon in 200g packs for £9.95. The new deal will also see John Ross Jr’s flagship product, the Balmoral Fillet, make an appearance in its newly designed presentation box retailing at £60.

Vicky Leigh, John Ross Jr’s Sales Director, comments: “We love the fact that Harrods takes as much pride in supplying our products as we do in making them, which is why we’re delighted to be a part of what has become an international showcase for excellence. Appreciating a product’s quality and provenance are two vital elements that John Ross Jr and Harrods have in common, which is why I believe that the partnership is a great fit and one that will continue to grow over time. We’re proud of our Tea Smoked Salmon and in my opinion it’s one of the best products we have created.”

John Ross Jr's 200g pack of Traditional Scottish Smoked Salmon can be found natiownwide in Waitrose John Ross Jr's Tea Smoked Salmon with Lapsang Souchong Tea
The partnership between the Knightsbridge retailer and the prestigious smokehouse began in 2011 when Harrods made John Ross Jr’s signature products available at its iconic food hall. Harrods also retails John Ross Jr’s Traditional Smoked Salmon in 200g packs and sides, Smoked Salmon Pate, Plain Hot Smoked Salmon and Hot Smoked Salmon with Honey and Mustard Seeds.

Bruce Langlands, Director of the Harrods Food Halls, adds: “Harrods welcomes producers who focus on quality and honour artisan techniques. As a family business with over twenty seven years of producing smoked salmon using traditional methods there is huge synergy between the smokehouse and the food hall and we look forward to continue working with John Ross Jr.”

For more information visit  www.harrods.com

The Art of Smoking

Fishy facts

John Ross Jr's Master Smoker lights the traditional red brick kilns, which date back to 1857 and have been listed by Historic ScotlandIf you’re looking to buy smoked salmon then make sure you choose one that is traditionally prepared using time-honoured techniques and delivers a rich, succulent smoky flavour and a firm texture.

After all, smoking salmon is not a scientific process. It’s a craft and one that John Ross Jr has developed for over 150 years. Using traditional brick kilns dating back to 1857, here’s how we do it:

  •  The salmon arrives on boats in Aberdeen’s harbour and is then taken to the smoker
  • Each fish is then hand filleted and dry salted
  • Once the dry salting has finished the salmon are rinsed off and sprinkled with Demerara sugar
  • The salmon are then hung in brick kilns to be cold smoked over a unique blend of oak and beech chippings. With our traditional smoked salmon this is all we use to create its distinctive flavour although our specialist flavours require a little something extra. Our Tea Smoked Salmon is smoked over Lapsang Souchong Tea whilst our Balvenie Whisky Smoked Salmon is infused with Balvenie Whisky.
  • Depending on a number of factors including weather and climate, the salmon is then smoked for up to 24 hours
  • The Master Smoker then inspects each salmon by lightly squeezing the tail. By doing this, he knows whether or not they need to be smoked for longer

The entire process is down to an intuitive technique that has developed over years and years of smoking; the result of which has made John Ross Jr the connoisseur’s choice throughout 36 countries across the globe.

Traditional Fish Dish for Good Friday

Food talks, Smoked salmon recipes

The Christian holiday of Good Friday is treated by the Catholic Church as a ‘fast day’. This means that it is not permitted by the church to cook red meats or pork or to indulge in alcoholic beverages. Because of this many Christian countries have a traditional ‘Fish Friday’, whereby the main meal of the day is a fish dinner often smaller than a typical meal.

Due to the restriction of not being allowed alcohol, it can eliminate a lot of white fish recipes but fish such as salmon are still firmly on the menu. Here are some tasty, traditional and easy salmon recipes for Good Friday:

 Herb Baked Salmon

Going back to basics not only provides you with much easier and faster recipes, but can also deliver a delicious dinner. Herb baked salmon can be finished from start to finish in under an hour and doesn’t include anything which isn’t traditionally allowed on Good Friday. The ingredients you need include:

2 salmon fillets
• 2-4 Tbsp. of chopped thyme, dill or parsley
• ½ tsp. freshly ground black pepper
• ½ tsp. sea salt
• 1 tsp. oil

How to Cook:
1) Heat up the Oven to 100°C (yes one hundred Celsius)
2) Smear the oil on an oven-proof serving dish and place the fish on top. Add the herbs and seasoning to the top of the fish (both sides if it is skilled).
Tip: lightly brush the fish with oil to ensure the seasoning sticks
3) Bake the fish for 40-45 minutes or until the salmon begins to flake. Then take out and serve straight away. This goes very well with roast vegetables and tartar sauce and the succulent moist fish may quickly become a family favourite.

JRJ fish

[Source]

Salmon & Leek Parcels

This is a slightly more complicated recipe than the one above, but it is still relatively easy and from start to finish it takes under an hour. Again, all the ingredients comply with the rules of Good Friday making this a perfect dish for even the most devote Catholic. What you need for this dish:

 

• 4 Leeks – trimmed and finely chopped
• 25g of butter
• 100g cream cheese or full-fat crème fraiche
• 6 sheets filo pastry
• 2 skinless salmon fillets

 

How to Cook:
1) Heat the Oven to 200°C
2) Put the leeks into a large saucepan and add a few tablespoons of water and a knob of butter. Cover the pan and cook for around 10 minutes or until tender. Once tender remove from the pan and allow to cool before mixing with the cream cheese or crème fraiche.
3) To make the parcels you need to mush a sheet of pastry with melted butter and then lay 2 more sheets on top ensuring that you brush the melted butter between each layer. Place a salmon fillet in the centre of the pastry, season it with salt and pepper then spoon over half the leek mix.
4) Fold the end of the pastry over the top of the fillet, pull up the sides and then scrunch it all together in order to seal it. Repeat this process with the second fillet.
5) Brush both the parcels with melted butter and place them onto a baking sheet, cooking for 20-25mins until golden brown and crispy. Serve hot with a green salad end enjoy!

Six drinks that complement smoked salmon.

Complimentary sides, Food talks

Let’s be honest. When wine and food is mentioned in the context of ‘food pairing’, most people would probably associate red wine with red meat and white wine with fish or white meat.

So, if you’re looking to buy smoked salmon and wondering if there’s anything other than champagne that complements its wonderful, smoky flavour then look no further. Here are six drinks that work exceptionally well with smoked salmon – and there are probably a couple of surprises in here, too.

John Ross Jr has launched the Original Classic Smoked Salmon to celebrate the Coronation Festival, which takes place on 11 - 14 July

Chablis

This refined dry white is well known for its distinctive and crisp taste, which provides the perfect balance to the natural oils found in smoked salmon. A winner every time.

Pouilly-Fumé

This is, without question, one of our favourites (second to Champagne, of course). Its deep and structured flavour make it smoked salmon’s ideal partner, preferably when the smoked salmon is served on its own with a sprinkling of lemon juice. You simply can’t go wrong with this fabulous twosome.

Gewurztraminer

An unusual but successful pairing. This white is extremely aromatic and floral yet its flavours tend to round off the flavours of the fish. Certainly worth a try.

Dry Riesling

Although this German white is the most perfumed and aromatic of our selection it also has a high acidity level, which makes the contrast between wine and smoked salmon an interesting tasting experience.

Beer

Yes, you’ve read it right. Beer does go well with smoked salmon – although not just any beer. It needs to be ale that complements smoked salmon by providing a light and crisp contrast. We would recommend something light and snappy such as a Pilsner, Weissbier or even a smoked beer.

Vodka

Vodka isn’t just a party drink. In fact its clean notes work incredibly well with smoked salmon, too. In our experience the higher the quality of Vodka used the better the tasting experience. Just make sure it’s chilled before serving!
This selection should keep you busy although don’t be afraid to experiment. And, if you come across any interesting combinations then let us know at johnrossjr@johnrossjr.com.

 

In the meantime, happy pairing.

How to get the most from your smoked salmon

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Buying and preparing dishes with smoked salmon can be like buying wine; plenty of choice with not enough people who really know about it to advise you. So, if you’re looking to buy smoked salmon or in need of tips on how to confidently add it to your gastronomic repertoire, here are a few pointers.

1.    Quality counts
Even before you’ve scoured the recipe books for culinary inspiration make sure you buy smoked salmon that’s rich in flavour and texture. Avoid chewy, greasy, oily and overly ‘mushy’ textures and go for salmon that melts in the mouth. Traditional smoking methods provide a smoother and often much firmer consistency.

2.    Don’t over complicate things
Here at John Ross Jr., we’re strong advocates of serving smoked salmon on its own with little more than a sprinkling of fresh lemon juice and crushed black pepper. Providing the quality of the smoked salmon is good this makes for a delicious starter. Not only that but it’s also easy to prepare. Don’t be afraid to go back to basics and let the flavours speak for themselves.

3.    A perfect (and healthy) start to the day
Smoked salmon for breakfast doesn’t have to be reserved for special occasions. It’s simple to prepare, great served with scrambled eggs and its rich protein and omega 3 content means it’s a healthier and more filling alternative to a bowl of cereal!

4.    The ideal snack
From blinis and breads to sushi rolls and a wide assortment of savoury snacks, the true versatility of smoked salmon has finally been realised. Whether you’re planning a night in with friends or craving a light, yet healthy, snack, smoked salmon fits the bill.

5.    Experiment with your cooking
As smoked salmon purists we prefer to eat smoked as it comes however it’s great in hot dishes, too. From tossing the trimmings in pasta dishes to using it in tarts, quiches and bakes, smoked salmon can add a richness and depth of flavour that other fish can’t.

Why not keep visit our serving suggestions for some more ways to serve your salmon, or send your serving suggestions our way on our facebook page

3 Recipes to Encourage Your Kids to Eat More Fish

Food talks, Smoked salmon recipes

How often do your children eat fish? Seafood should be a key part of any young person’s diet, as it contains many of the nutrients needed for work, rest and play – from essential fatty acids to precious proteins immunity-boosting minerals.

Because fish is so versatile, it’s easy and inexpensive to work it into your little ones’ meals. Here are three cheap, tasty fishy meals for families of 4:
1 – Creamy smoked salmon pasta

This is one of the tastiest easy salmon recipes.

  • Ingredients:
  • 600g pasta
  • Splash of olive oil
  • Chopped garlic
  • Sliced red onion
  • 200g smoked salmon flakes
  • 200ml cream cheese
  • Parsley

Method

Place the pasta in boiling water and drain once it’s soft.
Meanwhile, fry the garlic and onion in the olive oil for around 3 minutes until the vegetables are soft.
Add the salmon to the vegetables then add in the cream cheese. Heat it all through but don’t bring to the boil.
Stir in the pasta and season with salt, pepper and parsley.

2 – Fish pie

It’s impossible to go wrong with a great fish pie. It’s often cheaper to buy the individual fish pieces separately, though sometimes supermarkets will offer discounts on fish pie mix.

Ingredients:

  • 500ml milk
  • 50g plain flour
  • 50ml white wine
  • 250g smoked haddock
  • 200g cod
  • 1 onion
  • 2 leeks
  • 150g prawns
  • 3 quartered hard-boiled eggs
  • Peas
  • 1 kg potatoes
  • Lemon zest

Method

Boil the potatoes in salted water. Drain and mash them with a splash of milk and a little butter. Fry off the onion and the leeks in a pan until they’re softened but not brown.
Heat the milk in a pan then simmer the cod and haddock for 6 minutes until cooked then remove from the pan.
Melt a little butter in the pan then add the flour gently while constantly stirring then add the milk and wine gradually. When it’s all smooth, let it cook for around 5 minutes and add in lemon zest.
Add the eggs and prawns to the mixture then transfer to an ovenproof dish.
Top with the mashed potatoes, season and decorate the mash with lumps of leftover butter and a fork.
Bake for 25 minutes, or until bubbling and serve with peas.

3 – Tuna Fish Cakes

Homemade fish cakes are easy to make and taste loads better than anything you’d buy in the supermarket. Try multiplying the quantities, cooking in bulk and freezing for a rainy day. This recipe cooks for 4.

Ingredients:

  • 300g peeled potatoes, chopped into even chunks
  • 200g tinned tuna
  • Parsley, finely chopped
  • 1 egg
  • Juice of one lemon
  • 1 tbsp plain flour

Method

Bring your potatoes to the boil and cook until soft.
Mash the potatoes with a little butter and allow them to cool.
Put them into a bowl and mix with the flour and the tuna.
Mix in the egg, lemon and parsley as well as plenty of salt and pepper.
Once the mixture is well fused together, divide it into even amounts and pat it into a cylindrical shape.
Cover the cakes well with flour. For best results, wrap them in cling film and allow them to cool in the fridge for an hour.
Then, heat a little olive oil in a frying pan and cook your fishcakes for 4 minutes, or until they’re crisp on the outside and a little golden.
Serve with fresh leaves or steamed summer vegetables.