All posts by johnross

Smoked salmon fish cakes

Smoked salmon recipes,

Quick and easy to prepare, Smoked Salmon Fish Cakes are perfect for a light lunch with an accompanying salad. Or serve with sweet potato wedges and a selection of vegetables for a tasty dinner the whole family will enjoy.

Ingredients (serves 4)

  • 500 g of potato (mashed)
  • 200g John Ross Jr smoked salmon
  • 1 x egg
  • 1 x lemon
  • 1 x tablespoon of plain flour
  • 1 x small handful of parsley (chopped)
  • Olive oil
  • Salt and pepper to taste

 For the sauce…

  • Half a cup of Greek yoghurt (plain)
  • 1 x small handful of chopped chives
  • 1-2 crushed garlic cloves
  • 1 x teaspoon of lemon juice
  • Salt and pepper to taste

 Method

For the fish cakes:

1. Mix the mashed potato and egg together and put into a large bowl.

2. Chop up the smoked salmon into small pieces and add to the potato and egg.

3. Juice the lemon. Add the lemon juice and the zest to the bowl, keeping one teaspoon of juice back for the sauce.

4. Add the parsley, flour, salt and pepper to the bowl, keeping some of the flour back for dusting. Mix all the ingredients together.

5. Take enough mixture to form one fish cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty.

6. Do this with the rest of the mixture. Then heat the olive oil in a large pan and fry until crispy, golden brown.

For the sauce:

1. Simply mix the lemon juice, chives, garlic and yoghurt in a bowl.

2. Add salt and pepper to taste and serve alongside your cakes.

Enjoy smoked salmon and strawberries this Wimbledon season

Smoked salmon recipes, ,

As the second week of Wimbledon gets underway and all attention is geared towards this weekend’s finals, we’ve collected a selection of smoked salmon and strawberry recipes for you to create and enjoy while you’re watching at home.

Wimbledon may be traditionally known for its strawberries and champagne, but strawberries go perfectly with smoked salmon as well.

Smoked salmon and strawberries

It may sound a little unusual but the sweetness of the strawberries combines perfectly with the saltiness of the smoked salmon, making it a light, flavoursome dish that’s perfect for this time of year.

From BBC Good Food, try this Smoked Salmon, Strawberry and Fennel Salad recipe. Mix John Ross Jr smoked salmon torn into strips with fennel and rocket, and add an easy-to-make light summery honey and mustard dressing.

For a dish with a slight kick to it, try this very simple Strawberries with Smoked Salmon and Cracked Pepper recipe from Sweet Eve. If you buy John Ross Jr smoked salmon with cracked black pepper, there’s no need to buy any additional pepper.

If you like quinoa then this Hot Smoked Salmon, Strawberry and Quinoa Salad from Because Food is Life is packed full of nutrients and includes pickled strawberries, which tend to be a little less sweet than the fresh variety.

Or you can add in avocado and enjoy this Smoked Salmon with Strawberries and Avocado recipe from Town and Country Markets. You can adapt the recipe to suit your taste and include pine nuts or croutons for that little extra crunch.

Our traditional smoked salmon comes in a variety of pack sizes. Order a selection online or call into your local branch of Waitrose.

Curb the carbs at breakfast time

Fishy facts, Food talks,

When it comes to the first meal of the day there is no shortage of mixed messages as everyone has a view on what’s healthy, and what’s not.

Take cereal, for instance. Marketed as a healthy start to the day it’s a quick and easy option yet the irony is that many of the ready-to-eat cereals found in shops and supermarkets throughout the UK are full of carbs, high in sugar and arguably the worst way to start your day.

So, what’s the alternative for those who are high on hunger but low on time in the mornings?

Quite simply, it’s protein.

Scrambled egg and smoked salmon on toast

Protein reduces hunger as it’s filling and means that you consume less food. It also takes more calories to digest so the more you eat (in tandem with reducing your carb intake, of course), the more energy your body burns to process it.

And that’s why smoked salmon is the ideal protein partner. After all, it’s ready-to-eat, so you don’t have to spend precious morning time preparing it like you would do with other protein sources such as sausages and bacon. It’s also lean and delicious, too.

But what do I eat it with?

Smoked salmon works well on its own, accompanied by a sprinkling of pepper and a squeeze of fresh lemon juice. But if the thought of going ‘carb cold turkey’ or ‘binning the bread’ is too much to bear, then you can complement your smoked salmon with a low carb option – such as rye bread, which is both delicious and filling.

If time is on your side then you could of course go for smoked salmon and scrambled eggs or even add smoked salmon in an omelette. Both options are healthy and will leave you feeling full without depending on sugars to power you through your day.

For a full range of smoked salmon breakfast options click over to our smoked salmon  category.

Blogger A Mummy Too creates a delicious smoked salmon recipe for John Ross Jr

Smoked salmon recipes, ,

This month we’ve been working with top food and lifestyle blogger Emily Leary who blogs at A Mummy Too. We sent Emily a selection of John Ross Jr smoked salmon and challenged her to produce a recipe that would be perfect for the warmer summer months.

The result is a gorgeous pea and courgette ribbon lemon salad with black pepper smoked salmon. It’s the ideal accompaniment to a gourmet picnic outdoors, or serve as a salad starter or side dish.

John Ross Jr Smoked salmon recipe

The simple lemon and garlic marinade combines perfectly with the black pepper smoked salmon giving the dish a light zesty taste.

Served on a bed of watercress with courgettes and shelled peas it’s light, easy to prepare and packed with flavour. One serving might not be enough!

Click over to A Mummy Too’s blog to view the full smoked salmon recipe.

Photo credit: A Mummy Too.

Taste of London 2015

Food news, ,

It’s almost time for the largest networking event in the UK’s foodie calendar: Taste of London. Running from 17th – 20th June, Taste of London brings together the very best of the food and drink industry.

Building on the success of last year’s event Taste of London 2015 is expected to be bigger and better. Expect Michelin quality restaurants, live cooking demonstrations and top chefs including Marcus Waring and Michel Roux Jr, as well as rising stars like Ella Woodward from DeliciouslyElla.com.

sandwich with smoked salmon and tomato on a wooden table

Guests will also have the opportunity to taste a range of dishes from an impressive 40-restaurant line-up offering cuisines from British, Spanish and French to Japanese, Chinese, Mexican and more.

The Daily Special Restaurant – new for 2015 – will allow guests to taste different dishes each day from selected restaurants including Lyle’s, The Dairy and Michel Roux Jnr’s Diner.

It’s a celebration of one of the world’s most vibrant food scenes set in the relaxing backdrop of London’s Regents Park. There’ll be DJs, live music and the opportunity to enjoy a cocktail or two, or a glass of champagne.

As champagne is the perfect accompaniment to smoked salmon, naturally we recommend you attend the Champagne Masterclass by Laurent-Perrier, one of the most distinguished family-owned Champagne Houses.

The masterclass, hosted by Master of Wine David Hesketh, offers guests a ‘fun champagne experience whilst learning to choose the optimum champagne for any occasion.’

To find out more about this summer’s festival and to book tickets visit the Taste of London website.

Win a gourmet gift box worth £60 this Father’s Day

Competitions, ,

With Father’s Day just around the corner, what better gift could there be than a selection of fine foods from Scotland?

That’s why we’re offering you the chance to win a gourmet gift box containing carefully selected John Ross Jr. products. It’s the perfect gift for dad, or you can treat yourself, and we’ll make sure it arrives in time for Father’s Day.

John Ross Jr's Balvenie Whisky smoked Salmon on a plate

The gift box includes:

  • Sliced side of Whisky Cold Smoked Salmon
  • 500g Smoked Mackerel Pate
  • 300g pack, smoked mackerel fillets
  • 160g Kiln Roasted Salmon, Plain
  • 160g Kiln Roasted Salmon, with Honey & Mustard Seeds
  • 175g Jar of Dill Sauce

How to enter

Simply answer the following question: Which three flavours of smoked salmon does our 100g Trio Pack contain?  (Hint! You’ll find the answer on our smoked salmon page.)

Email your answer along with your name and telephone number to info@johnrossjr.com before 5pm on Friday 12th June.

All correct entries will be entered into a prize draw and the winner chosen at random on Monday 15th June. The winner will be contacted within 48 hours to arrange delivery of the prize.

Terms and Conditions

  • The deadline for entry is 5pm on 12th June 2015. Any entries received after this period will not qualify for the prize draw.
  • Only one entry per person is permitted.
  • The prize draw is open to mainland UK residents aged 18 and over only
  • All entrants must correctly answer the prize draw question.
  • Use of a false name or address will result in disqualification.
  • The prize draw decision is final and no correspondence will be entered into.
  • The prize is as stated, is not transferable to another individual and no cash or other alternatives will be offered.
  • Goods will arrive in a polystyrene thermal box to keep goods chilled. Goods left outside of refrigeration will not be replaced.
  • John Ross Jr. reserves the right to amend or alter the terms of competitions at any time and reject entries from entrants not entering into the spirit of the competition.

Follow us on Twitter and Facebook for competition news and more.

A summer of sport and fine dining

Food talks, Smoked salmon recipes, ,

With the polo season well under way and Royal Ascot just around the corner, it’s set to be another superb summer of sport. Add Wimbledon, The Henley Regatta and Cowes Week into the mix and your diary is booked well into August.

But long days outdoors doesn’t mean settling for low quality food. Many sporting venues offer an array of fine dining opportunities, or you can prepare a gourmet picnic.

Naturally we recommend Scottish smoked salmon as the perfect addition to any picnic, and when it comes to smoked salmon sandwiches there are plenty of combinations of ingredients you can include.

Open sandwiches with smoked salmon

Try smoked salmon with soft cheese and a scattering of pepper. With dill or herb butter, as part of a wholesome salad or on its own with freshly sliced cucumber.

If you’ve got a little more preparation time, add creamy avocado to the smoked salmon and cucumber. Or try smoked salmon with goats cheese. Mix the goats cheese with a little plain yogurt for a smoother texture and add a little squeeze of lemon juice before spreading on a slice of bread.

If you find bread a little heavy, try an open sandwich instead. Try rye bread or a pumpernickel, thinly sliced. Add a slice of boiled egg on top of your smoked salmon, or a layer of dill mayonnaise underneath.

The beauty of sandwiches is that they are versatile so you can mix and match the contents to suit all tastes, perfect for family picnics and summer sporting events.

And why not add that bottle of champagne for when you’re celebrating the winner.

Smoked Salmon salad with lemon dressing

Smoked salmon recipes,

With the weather warming up and the half term holidays approaching, we’re thinking picnics, days out and long restful afternoons in the sunshine.

It’s the perfect opportunity to get out your picnic hamper, pack up the car and head to the countryside for a few hours for some fresh air and relaxation.

Simple salad with John Ross Jr smoked salmon

For your hamper prepare a quick and easy smoked salmon salad, perfect for picnics and a great alternative to preparing endless rounds of sandwiches.

Plus you can adapt this recipe to suit your taste, taking out the spring onions if you prefer and adding in an alternative like cucumber or black olives. For the dressing you can substitute the garlic for wholegrain mustard.

Ingredients (Serves: 4)

For the salad
•    300g smoked salmon
•    300g mixed salad leaves
•    400g cherry tomatoes
•    2 handfuls chopped fresh dill
•    2 spring onions, chopped

For the dressing

•    4 tablespoons extra virgin olive oil
•    Half a garlic clove, crushed
•    2 tablespoons fresh lemon juice
•    Sea salt, to taste

Method

1. For the salad. Line a bowl or plate with salad leaves and place the tomatoes on top followed by the spring onion. Tear the smoked salmon into small pieces and arrange on top. Sprinkle over the dill.

2. For the dressing. Simply whisk the garlic, olive oil, lemon juice and seasoning in a jug until combined.

Smoked salmon Eggs Benedict

Smoked salmon recipes, ,

Continuing our series of smoked salmon recipes we’re turning our attention this week to a twist on a traditional American breakfast dish: Eggs Benedict.

Typically made with ham or bacon, the substitution of smoked salmon to the recipe makes a tasty alternative and adds a distinctly smokey taste. Choose from traditional smoked salmon or opt for our smoked salmon with cracked black pepper for a little extra kick.

eggs benedict with smoked salmon hollandaise sauce

Served over warm English muffins with homemade hollandaise sauce, Eggs Benedict make the perfect breakfast or brunch dish. Refrigerate any spare sauce and you can quickly serve up a second helping the next day.

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice

Method

1. For the sauce. Mix the lemon juice and vinegar in a bowl before adding the egg yolks. Whisk until nice and light then whisk further over a gently boiling pan of water. As the mixture thickens, gradually stir in the butter cubes. Season and remove from the heat to cool.

2. For the poached eggs. Before adding the eggs, add a tablespoon of white wine vinegar to aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect. Quickly crack the eggs and add them into the swirling water. Simmer for 3-4 minutes before gently removing them with a sieve spoon.

3. Halve and toast the muffin. Add a couple of slices of smoked salmon to each half. Add the poached egg to each half before sharing the sauce between the two. Serve and enjoy.

London West End Restaurant Week 2015

Food news, ,

With its theatres, shops and coffee bars London’s West End is a hub of activity with plenty of offer holidaymakers and day-trippers alike. When it comes to fine dining you’re spoilt for choice with the area offering a range of cuisines from Italian, Japanese, Indian, French, traditional British dishes and more.

To celebrate the West End’s increasingly vibrant food scene, restaurant booking website OpenTable are running London West End Restaurant Week from May 13-24th.Appetizer with rare fried tuna and salmon on restaurant table64 restaurants are participating including Fera at Claridge’s, Ten Room at Hotel Café Royal, The Savoy Grill and Michelin-starred Maze Gordon Ramsay, all offering a variety of special deals to diners. Enjoy champagne cocktails; four course menus, a wide selection of deserts and fine wines.

As a supplier to many of London’s top eateries, we’re delighted that many visitors to the capital will get the much sought-after opportunity to eat in some of London’s most popular restaurants. There’s also the chance to check out some of London’s newer restaurants and discover some hidden gems.

Naturally we recommend smoked fish and meats and our Scottish smoked salmon, best served generously with your accompaniment of choice and enjoyed with a glass of your favourite fine wine.

Of course if you can’t travel to London for West End Restaurant Week you can try out one of the recipes on our blog, including Salmon En-Croute and Smoked Salmon Tortilla, and treat yourself to a relaxing evening at home.

Visit OpenTable to book your table for London West End Restaurant Week at participating restaurants.