Win dinner for two at the Sanderson Hotel this Valentine’s Day
As Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well.” Not only is this a wonderful quote from a wonderful writer, but we couldn’t agree more.
And what better time to shine a light on all the elements (except sleep, which we’ll cover in another blog) than Valentine’s Day?
After all, this annual day is, believe it or not, an official feast day in the Anglican and Lutheran Churches that dates back to the year 269, when a priest called the Valentine of Rome walked the streets.
It wasn’t until the year 496, after he was martyred, that he was added to the calendar of saints to become St Valentine – and the day then only became associated with love and all things romance due to the UK’s very own Chaucer in the 14th Century.
These days, Valentine’s Day is ALL about love and romance, so in a bid to celebrate the day’s history and embrace the connection between love and food, we’re launching a competition to win dinner for two at the Sanderson Hotel in London.
All you need to do to be in with a chance to win is follow John Ross Jr on Instagram and tell us who your loved one is on the Valentine’s Day competition post, which will go live on Thursday at 9am.
Of course, there can only be one winner. So for all of those who won’t be dining at the Sanderson, why not make a romantic dinner for two at home? And, if you’re in need of inspiration – and as it’s winter – then why not try our latest smoked salmon recipe, the deliciously light and healthy Roast Beetroot, Fennel and Hot Smoked Salmon Winter Salad.
Pre-heat oven grill to 200°c. Top, tail and quarter the beetroot, place on a baking tray, drizzle with olive oil and put in oven for 15/20 minutes until golden.
Whilst the beetroot is roasting, shave the fennel and break up the kiln-roasted salmon.
Remove the beetroot from the oven and leave to cool to room temperature. Once cooled, toss all the ingredients in a bowl, season and plate up to serve.
For more recipes, offers and competitions follow us on Facebook, Instagram and Twitter. In the meantime, good luck with the competition… and Happy Valentine’s Day.
John Ross Jr shares its seafood and smoked salmon risotto recipe
When it comes to our blogs, we like to think that we’ve got an eye for what makes an interesting – and tasty – smoked salmon recipe.
And this seafood and smoked salmon recipe we made last night was so tasty that we thought we’d share it with you.
For those who enjoy risotto this dish has everything – but it’s also very filling. We would recommend that you either make eight generous portions as a main course or, if you’re entertaining, serve it as starters; this recipe will probably extend to 15 – 20 small starter servings.
Serves 8
Ingredients
500g Arborio rice
75g Parmesan cheese, grated
350g seafood selection including mussels, squid and prawns
1 litre fresh chicken stock (or the next best thing)
The rind of one lemon, finely grated
3 large cloves of garlic, finely chopped
1 large onion, finely chopped
1 small red onion, finely chopped
250ml vermouth / white wine
Large knob of butter
A cup of peas
Method
Melt the butter in a pan before adding the onions. Soften for around five minutes on a low heat before adding the garlic. Once they start to brown, turn up the heat and add the rice. Keep stirring the rice for around two minutes so as to lightly toast it and not burn it. You can also add the lemon rind at this point.
Turn down the heat and add the wine or vermouth whilst stirring, making sure that all the rice is covered. As the rice mixture starts to thicken up and the liquid disappears, feed the risotto with a ladle or stock (or enough so that all the rice is covered but not too much so that the mixture boils). Repeat this process of ‘feeding’ the risotto with the stock as and when it needs it.
By the time you’ve added the last ladle of stock the risotto should be cooked. At this point, add the peas and let them cook into the mixture for around two minutes. Then add the seafood selection, stirring it into the mixture, and cook for a further three minutes before adding the smoked salmon and grated Parmesan, gently folding them in so that it’s evenly distributed throughout the risotto.
Take of the heat and leave for a minute before plating and serving.
What’s your favourite seafood recipe? Share it via our Facebook page or on Twitter using #faveseafoodrecipe.
Summer salads: tasty, healthy and ideal for that perfect picnic
It’s summer! Well, at least it should be.
Despite the driving rain the John Ross Jr team remains positive about what July holds weather-wise. So, in anticipation that the clouds are going to part and the sun is going to shine, we thought we’d equip you with some easy-to-prepare summer salad recipes to enjoy as part of your picnic (we can but hope).
For the first recipe, we couldn’t resist a little nod to the UK’s most celebrated tennis event: Wimbledon.
After tennis (and arguably rain), Wimbledon is associated with strawberries and cream, so here’s a strawberry-themed salad which is tasty, healthy and filled with the spirit of summer.
1 bulb of fennel (trimmed, cored and sliced into fine strips)
50g rocket
50g spinach
100g strawberries (halved)
50g raspberries
50g blueberries
A handful of pine nuts
A sprinkling of pomegranate seeds
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons of wholegrain mustard
1 teaspoon of honey (runny)
Fresh, crusty to bread to serve (optional)
Method
In a bowl, whisk together the olive oil, white wine vinegar, mustard and honey.
Place the smoked salmon, fennel, leaves and fruit (except the pomegranate seeds) in a separate bowl. Drizzle the dressing over the salad and gently toss so that everything is covered.
Sprinkle cracked black pepper over the top (to taste) and finish with a sprinkling of pomegranate seeds and pine nuts. Serve with the fresh bread.
Hot smoked salmon and grapefruit salad
Serves 4
The BBC Goodfood site is a rich melting pot of delicious recipes and this summer salad we came across proves it. We’ve made it our own, of course, but this balances the smoky flavours of the salmon with the sharp, tangy tones of the grapefruit.
Peel the grapefruits and split the segments into individual pieces.
Make the dressing by combining the oil, mustard, honey and any grapefruit juice that you can get from any otherwise wasted fruit, such as that stuck to the skin. Season the dressing to taste.
Toss the grapefruit, fennel, onion, watercress, rocket and half the dressing. Arrange on a serving dish, flake over the hot smoked salmon and then sprinkle the remaining dressing and the crushed fennel seeds on top. Serve and enjoy. Share your favourite summer salad recipes with us via our Facebook Page or Twitter using @JRJsmokedsalmon.
There’s more to smoked salmon canapes than blinis. Here are two innovative recipe ideas that are guaranteed to get your guests talking.
If you’re a regular John Ross Jr blog reader then you’ll know that we like to provide smoked salmon recipes that can easily be made at home, many of which come from our team here at John Ross Jr.
However sometimes we stumble across recipes that we simply have to share as they either a) look incredibly tasty or b) use smoked salmon in an innovative way that most people (including us) wouldn’t necessarily have thought would work.
These two interesting smoked salmon recipes fall under both categories, and with the summer party season just around the corner they make a perfect canapé selection.
Lemon and Pepper Macaroons with Smoked Salmon
(By Eric Lanlard)
Whilst we haven’t tasted this dish, anyone with the imagination to dream up a smoked salmon macaroon recipe deserves a place on our blog – and this recipe genuinely looks fascinating.
Serves 18-20
Ingredients
300g John Ross Jr Traditional Smoked Salmon (you can either purchase our 454g pack or a 200g and 100g pack), sliced
300g cream cheese
100g caster sugar
3 x egg whites
100g icing sugar
100g ground almonds
Generous pinch of cracked black pepper (half for when making, half for sprinkling at the end)
1 teaspoon lemon extract
A few drops of yellow food colouring
A small handful of dill
18 – 20 white grapefruit segments
Method
Line two baking trays with backing paper.
Blend the ground almonds and icing sugar in a food processor until finely ground before sifting into a bowl, making a fine powder.
Then, in a large bowl, whisk the egg whites until they can make soft peaks before adding the sugar and whisking until the mixture is stiff and glossy. Fold the mixture, using a spatula, with the almond powder, half of the black pepper, lemon extract and food colouring. Once the mixture is smooth and shiny, it’s ready.
Spoon the mixture into a piping bag with a 1cm piping nozzle then, on to the baking trays, pipe discs of about 4cm in size onto the pre-prepared baking sheets. Leave to stand for 10-30 minutes until the tops begin to dry and preheat your oven to 150 degrees Celsius.
Bake in oven for 10 minutes. Then take out and transfer the discs to a cooling tray.
For the filling, mix the cream cheese until soft. Then, you can pipe the mixture onto the macaroons or carefully place on top using a spoon. Top with a piece of sliced smoke salmon, a piece of grapefruit and a small piece of dill. Add more cream cheese to the top half of the macaroon and either place on top or at an angle.
Repeat until all have been made, sprinkle the tops with the remaining half of pepper and serve.
Smoked salmon crisps
(As featured on Food & Wine online)
If you love smoked salmon (and if you’re reading this then there’s probably a good chance) and crisps, then this recipe is likely to send you into foodie frenzy.
Again, perfect for entertaining and guaranteed to get your guests talking.
Serving: three-dozen crisps
Ingredients
120g John Ross Jr Traditional Smoked Salmon (we’d recommend buying the 200g pack and have 80g left over for breakfast), finely chopped
5 tablespoons flour
2 teaspoons sugar
5 teaspoon salt
1 large egg white (chilled)
4 tablespoons butter
1 tablespoon black sesame seeds
5 teaspoons finely chopped shallot
5 teaspoons finely chopped chives (plus a bit extra for garnish)
¼ teaspoon grated lemon zest
½ cup crème fraîche
Ground white pepper
Method
Preheat oven to 190 degrees Celsius. Line two baking trays with backing paper.
In a bowl whisk together flour, sugar and salt. Add egg white and continuing whisking until smooth. Add butter and whisk to a creamy texture.
Spoon teaspoons of the mixture onto the tray, keeping three inches between each dollop. Sprinkle with sesame seeds and spread out each mixture to approx. 2cm in size and bake for around eight minutes. Once cooked, take out and leave to cool.
In another bowl combine the salmon with the shallot chives, zest and a pinch of pepper. Spoon onto each of the cool crisps, top with a dollop of crème fraîche and some chives then serve.
Do you have any innovative smoked salmon recipes that you’d like to share with us? Let us know via our Facebook Page or @JRJsmokedsalmon and we’ll publish them on our blog, crediting the recipe’s creator.
Smoked salmon omlettes: easy to make, healthy and really tasty.
Kale, the vitamin-rich and supremely healthy vegetable, has been featuring quite heavily in conversations of late, which is why a smoked salmon and kale soufflé omelette recipe that we recently discovered online caught our eye.
And inadvertently, it became the inspiration for this blog.
No, not a blog on kale, but a blog on our favourite three smoked salmon omelette recipes as selected by three member of the John Ross Jr team.
And whilst smoked salmon, in our opinion, is best served uncooked, there’s no denying that its inclusion as an ingredient in a hot dish can, well, make the dish. And omelettes are no exception.
So, first up, is the smoked salmon and cream cheese omelette, which proves that you can take the cream cheese and smoked salmon out of the sandwich, but you can’t take it out of the hearts and minds of foodies who absolutely love this traditional combination.
Smoked salmon and cream cheese omelette
Serves 2
Whether it’s for breakfast, lunch or dinner, this omelette is a smoked salmon winner.
Use two egg whites and beat them until foamy and airy. Then crack the third egg and, using both the egg and the yolk, mix with the remaining two yolks. Fold in the whites of the two eggs. Once mixed, pour the mixture into a hot (and buttered) pan and cook until your preferred texture.
Take off the heat, place on a plate and spoon on the cream cheese before layering on the smoked salmon on one half of the omelette. Sprinkle the chives on top before folding and serving.
Smoked salmon and courgette omelette
Serves 2
You can always rely on Delicious magazine to provide tasty and easy to make recipes. We’ve taken theirs and made it our own using our Tea Smoked Salmon with Lapsang Souchong Tea.
Beat the eggs together and add 75 per cent of the chopped chives. Heat a pan and add the butter before pouring in the egg mixture, ensuring that it’s evenly spread. After a couple of minutes add the courgette. When it’s starting to set add the Tea Smoked Salmon pieces. When it’s to your preferred texture, fold and place on a plate to serve. Repeat the process with the remaining mixture/ingredients. When both are ready, use the remaining chives to garnish each plate.
Smoked salmon and goats cheese omelette
Serves 2
This is a case of saving the best until last – and this omelette really is a cut above.
40g British goat’s cheese (crumbled or chopped into small pieces)
Mix the eggs in a bowl. Add the parsley to the mixture. Pour in the mixture to a large pan and leave to cook. When setting, add the cheese and just before it’s cooked to your preferred texture add the smoked salmon slices on one half of the omelette. Then fold, take out of the pan, cut into two and place each half on a separate plate.
We love omelettes. Do you? If so, share your favourite recipe with us via our Facebook Pageor Tweet them to @JRJsmokedsalmon.
As easy as 1, 2, 3: John Ross Jr demonstrates how easy it is to make sushi at home with these three recipes
We recently reviewed our blogs and not only were we genuinely surprised by the amount we’ve posted over the last couple of years, but also by the fact that there was something missing; something so obvious that we feel as though we’ve let fellow lovers of smoked salmon down.
We’ve covered Christmas parties, we’ve made countless references to entertaining (at lunch, dinner and even breakfast!) however there has been no reference made to what is one of our favourite dishes – and its relationship to smoked salmon… sushi (except for our Halloween blog, but that doesn’t count).
Yes, sushi (or Japanese dining) has become a firm favourite amongst the western world and as one of the key ingredients is, more often than not, smoked salmon, it’s probably about time that we gave it some real attention.
So, here are three of our favourite smoked salmon sushi recipes. And whether you’re entertaining or simply want a night in enjoying a taste of the orient, we’re confident that you’re going to like these easy to make and tasty dishes.
Easy smoked salmon sushi
This really couldn’t be any easier. And whilst it only consists of rice and smoked salmon, it’s perfect for large parties where you have lots to make – but little time.
Serves 12 (32 pieces)
600g sushi rice
8 tablespoons of rice wine vinegar
2 tablespoons caster sugar
400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)
Method
Bring the rice to the boil and cook for around 5 minutes. Turn off the heat and place a lid over the pan and leave for around 15 minutes. Heat the rice wine vinegar with the sugar and a pinch of salt. Once dissolved, drain the rice and place it in a bowl before adding the vinegar solution. Once cool, place the rice in a large – and shallow – tin (such as a roasting tin) and mould it so that the rice is level and covers the space of the tin. Use two if required. Note: the rice will be very sticky.
Then take the John Ross Jr smoked salmon and lay it on top so that all the rice is covered.
Then, when ready to serve (or before if you want to get everything ready in advance), simply take a sharp knife and cut the rice/smoked salmon combination into approximately 32 rectangles.
Arrange on a dish, serve and enjoy.
Smoked salmon and avocado sushi
This one is still simple – but more fun – to prepare. And given how it has more ingredients it’s a much more interesting dish, too.
Prepare the rice using the same method as the previous recipe.
Whilst the rice is cooking slice the avocado and lie out the four sheets of seaweed on a plate or board. Once the rice is cool, divide it across the four sheets. Divide the smoked salmon and lay it over the rice and then do the same with the chives. Lastly, lay the avocado in the centre before taking one edge of the seaweed and roll it up. If you’re serving immediately then cut into sections big enough to allow you to get 32 pieces. If you’re waiting until later, then simply wrap in Clingfilm without cutting it and place in the fridge.
Smoked salmon sushi roll
Slightly more advanced, in as much as we’re now rolling the roll in seaweed AND smoked salmon. But when it comes to presentation then this dish is guaranteed to impress.
300g sushi rice
6 tablespoons rice wine vinegar
6 sheets of seaweed
1 avocado (sliced)
1 cucumber (sliced into thin strips)
400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)
2-3 tablespoons wasabi
Method
Again, cook the rice as previously instructed.
Then lay a sheet of seaweed on a plate, board or sushi mat before placing some of the rice onto the sheet and spreading (as delicately as you can) so that the rice covers the seaweed.
Then place the salmon, avocado and cucumber on top of the rice, lift the edge and roll it tight. Now you have a roll similar to our second recipe. Now you need to create that standout factor, which you do by laying out the remaining smoked salmon slices side by side so that the entire space is as wide as the length of the roll. Then, place the sushi roll on the layers of smoked salmon and roll it once more, being careful to keep the smoked salmon slices in line so that they all roll at the same time.
Slice into pieces and serve.
What’s your favourite sushi dish? And do you have any recipes you’d like to share with us? If so, share them with us via our Facebook Pageor Tweet them to @JRJsmokedsalmon.
John Ross Jr celebrates Pie Week with its own choice of smoked salmon pie recipes
Our blog has touched on a number of typically British ‘things’ over the years. From picnics and Wimbledon through to traditionally British foods and recipes, we’ve aimed to celebrate a selection of those things that make us proud to be, well, British.
However one element that we have NEVER touched on is up there as being as British as it gets – the pie.
And with British Pie Week around the corner (7 – 13 March) we thought it wouldn’t do any harm to celebrate the humble pie by making it less humble. And the best way of doing this, we felt, was to give it the John Ross Jr treatment.
So, for those looking for a pie with a twist, then this smoked salmon pie recipe will not disappoint, not only in terms of flavour but also down to the fact that it can be made the night before for ease.
We’ve also put our recently launched product, the Cajun Pulled Salmon (salmon that has been slowly kiln roasted before being pulled off the fillet and marinated in mild Cajun spices), to the test here and it certainly works, combining traditional smoked salmon flavours with the more adventurous tones of the Cajun spices.
Bring the stock to the boil before adding the rice and salt and cooking until ready.
In a separate pan, melt the butter and add the lemon juice. Once mixed, add the cooked rice. Lightly wilt the spinach in another pan with butter until you have a cooked spinach texture. Then chop both eggs, mix with the spinach, rice, chopped dill and pepper.
Roll out the pastry into a large rectangular shape approx. 40cm x 30cm and cut in two in the middle so that you have two squares of equal size. Take the first square, lay it on a greased tray and spoon out the rice mixture on top of it. On top of that, lay the Pulled Salmon with Cajun Spices in flakes (the product is already flaked, however you may want to break it down into smaller pieces). Brush the edges of the pastry with the egg yolk mixture before taking the second pastry square and placing it on top to seal the pie.
Brush the whole pie with the egg yolk mixture, sprinkle with the nutmeg and prick it with a fork before placing in a pre-heated oven, at 220 degrees Celsius, and cooking for 25 minutes.
Will you be cooking a pie for British Pie Week? If so, we want to hear about it. Send in your pie pics via our Facebook Pageor Tweet them to @JRJsmokedsalmon.
Make mum breakfast in bed this Mother’s Day using John Ross Jr’s smoked salmon breakfast recipe.
Mother’s Day doesn’t have to be an extravagant affair. In fact, most mums will tell you that it’s the small gestures that count, which is why we’ve created the perfect Mother’s Day menu – and a full three courses, no less.
Now, we’re not suggesting – or recommending – that you do all three. Even the most dedicated of sons and daughters may find that a bridge too far, however if you have the opportunity to do one, then we’ve provided you with three tasty options to choose from.
We would be very surprised (and flattered) if anyone below 18 years of age is reading this – but dads, those who are responsible for making sure Mother’s Day morning goes smoothly and that mum feels suitably indulged – are a different matter.
So, to all the dads out there, the breakfast option is for you.
Breakfast
We’ve said it before and we’ll say it again, Jamie Oliver never fails to amaze and his Irish Potato Cakes with Smoked Salmon recipe does not disappoint. Yes, it’s a bit more ‘involved’ than other breakfast recipes out there but as you’re in control, dad, we’re confident that it’s achievable – even if it is before 9am.
Mash the potatoes. Beat the egg yolk then add, with the chopped chives, to the potatoes along with the plain flour and mix. Knead until ‘douhgy’ and then, on a floured worktop, roll out to between ½ cm and ¾ think.
Divide the rolled potato mixture into two sections and chill (that’s the mixture, not you).
Mix together the horseradish, crème fraîche, a big squeeze of the fresh lemon juice, pepper, a small glug of olive oil and a pinch of salt (if required).
Heat a frying pan (or griddle if you have one) and, once hot, cook the two cakes for between three and five minutes – or until cooked through.
Serve with John Ross Jr smoked salmon, the dressing you’ve made and garnish with the watercress.
Lunch
Now for the the ‘grown-ups’. If you’re hosting mum, or even cooking at her place, then this smoked salmon quiche is tasty, yet not too tricky. Even if you’re not serving eight people, which this recipe caters for, there will be plenty left over for mum to enjoy the following day.
Preheat the oven to 180 degrees Celsius. Roll out the pastry so that it fits in a 10-inch loose-bottomed tin. Grease the pastry tin and line it with the rolled pastry. Cook for approx. 20 minutes then remove from the oven before brushing the pastry with the beaten egg. Cook again until Golden brown and then take out.
Spread the smoked salmon, potatoes and cooked bacon around the base of the pastry so that the area’s covered. Then beat the eggs, dill, crème fraîche and nutmeg until evenly mixed before pouring over the pastry and its contents. Cook for around half an hour before taking out leaving to cool. Once cool enough, serve with a slice of lemon and the salad.
Dinner
This final dish is simply superb. Unlike the other two, it requires fresh salmon and smoked salmon. And, whilst the Spanish only celebrate Mother’s Day in May, this baked salmon with chorizo rice recipe provides what is arguably the country’s most well known flavour. Serves 4
Ingredients
John Ross Jr’s fresh salmon fillet (whilst we don’t offer individual pieces, our side will cover this dish and leave you with the same amount for another day)
Then, in a frying pan, fry the chorizo until crisp. Once cooked, set aside. In the oil generated by the chorizo, fry the onion and garlic until soft.
Add the chorizo, onion, rice, garlic, tomatoes, butter and chopped parsley to a casserole dish, making sure that it’s well oiled in order to avoid any burning/sticking. Pour in the chicken stock, place the lid on top and stick in the oven. Check after about 20 minutes and if the rice is cooked, then it’s ready.
Take the four fillets (or however many you’ve chopped from the fillet) and wrap with the slices of smoked salmon. In the same oven, roast the salmon for about 20 minutes so that it coincides with the cooking of the rice. Then, serve up the rice on each plate and carefully place a fillet on each portion.
Regardless of the recipes you choose, mum will love it. All that remains for us to say is have a wonderful day.
What are you up to for Mother’s Day? If it involves food then we’d love to hear about it via our Facebook Pageor you can Tweet us at @JRJsmokedsalmon.
Smoked salmon starters are a popular choice at this time of year, particularly with the wedding season underway. But there’s no need to reserve enjoying smoked salmon as a pre-lunch (or dinner) dish for a special occasion. Smoked salmon starters can be enjoyed at any time of year and are ideal for dinner parties, family dining or just as an occasional treat.
Here are a number of smoked salmon starters for you to try:
Simple to make and good enough to impress, smoked salmon and watercress rolls make a tasty and light lunchtime snack. Or serve them as party nibbles or canapés. They are perfect during the warmer months as, once prepared, they can be stored in the fridge and served chilled.
Begin by lining a large Tupperware box with cling film.
In a separate bowl, combine the sour cream, cream cheese and lemon juice until smooth then stir in the dill.
Lay the slices of smoked salmon on a clean, dry work surface and cut into strips measuring approximately 12cm x 3.5cm.
Divide the creamy mixture between each strip of salmon making sure to leave a 2.5cm border at one end.
Lay half the watercress over the mixture and roll up tightly.
Repeat this until all the ingredients have been used up then store the rolls, seam-side down, in a cling filmed Tupperware box on the bottom shelf of your fridge.
To serve:
When you’re ready to eat, simply place the smoked salmon and watercress rolls a plate. Add the remaining watercress to dress if required. Enjoy!
Call Us: 01483 224 900