Category Archives: Food talks

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?

smoked salmon blini

Perfect wedding food dishes

Food talks, Smoked salmon recipes

Now that we’ve officially entered summer (aka wedding season), we thought it would be appropriate to provide you with a few easy salmon recipes to give your wedding that something extra.

Not only that but also these recipes are simple and inexpensive to make, which means you can spend more time and money on the other weddings essentials – such as champagne!

1. Smoked Salmon and Dill Cream Cheese Puffs

The bad news is that we stumbled across this recipe on an Italian website – in Italian. The good news is that we’ve translated it for you and it was well worth it, as it’s such an attention grabber and incredibly tasty, too.

For the cream puffs (makes 30):

•    150g flour
•    5 eggs
•    125ml milk
•    125ml water
•    100g butter
•    1 teaspoon sugar
•    ½ teaspoon salt
•    Poppy seeds

For the filling:

•    200g cream cheese
•    100g John Ross Jr Traditional Smoked Salmon
•    Watercress
•    Fresh or dried dill
•    2 tablespoons salt & pepper

To prepare the cream puffs:

Pour the water, milk, butter sugar and salt in a saucepan.

Bring to the boil and then take off the heat, add the flour and mix until the dough is smooth. Then place the pan on a medium heat and constantly stir so that it’s well mixed and the mixture is allowed to dry slightly. Transfer the mixture to large bowl and cool before adding four of the eggs – one at a time – stirring well so that each egg is well blended before adding the next.

Place in the fridge to cool even further for 10-15 minutes before adding the mixture into a piping bag.

Line a baking sheet with parchment paper and then pipe the mixture onto the paper, remembering that you should be aiming to get 30 pieces from the dough. Mix the yoke of the fifth egg with a tablespoon of milk and brush every ‘puff’ with the mixture before sprinkling poppy seeds on top of each of them.

Place in the oven at 200°C for approximately 10 minutes or until the puffs are a golden colour. Once cooked remove from the oven and cool on a rack.
To prepare the smoked salmon and cream cheese mixture:

Mix the cream cheese, dill, salt and freshly cracked black peppers and add into another piping bag. Cut the salmon into small strips enough for 30 puffs (or however many you have made).  Once cool, cut the puffs in half, as you would do with a hamburger bun, and pipe some of the mixture in. Place one of the salmon strips on top and close the lid. Once made, you can keep cool and serve when ready after garnishing each puff with watercress.

2. Smoked salmon mousse

It’s official. Smoked salmon mousse is delicious. Thanks to Annie for publishing this one on her website. It is quote possibly the quickest dish to make, too.

Ingredients

200g John Ross Jr Traditional Smoked Salmon
1 tablespoon of cream cheese
Dill weed (dried)
1 glove garlic, finely pressed/chopped
Mini crostinis (enough for two cups worth of mousse)

Method

Place all the ingredients in a food processor and blend until the mixture is smooth. Spread evenly on the crostinis. Simple.

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.

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.

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.

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.