· The offer runs from 4th December 2017 until midnight on 15th December 2017, whereby a different product will be discounted by 20% each day for one day only. There will be 12 products on offer throughout the promotion.
· The 20% discount ONLY applies to non-trade customers who order online.
· The offer is not open to restaurants, hotels and businesses. It is only open to individuals.
· The offer is open to those aged 18 and over.
· No cash alternative will be offered.
• The offer may be modified or withdrawn at any time.
· Only one order per address can be made throughout the promotion.
· Whilst every effort will be made to ensure product availability throughout the promotion, stock levels are subject to change without notification. Please note that all orders are subject to availability and the item is not reserved until your order has been confirmed. Items placed in your basket are not reserved and may be purchased by other customers.
· Orders for discounted products made prior to the discount period cannot be adjusted, credited or backdated to reflect the discount for that particular day.
· The promoter of the offer is John Ross Jr (Aberdeen) Ltd
Well, it is almost British Sandwich Week (14 – 20 May) after all.
Following on from last year’s annual celebration of all things bread-based we thought we’d do the legwork and source a selection of stunning smoked salmon sandwiches to support this year’s recognition of what is arguably one of the nation’s most-loved meals.
Although, we have to admit that we didn’t have to look too far to find our top three; BBC Good Food really does provide food for thought on everything from smoked salmon recipes to pretty much everything else!
So, to make your sandwich recipe hunt all that more digestible, we’ve distilled our favourite three salmon sandwich recipes so that all you need to do is buy the ingredients, make the sandwich and enjoy.
However, if you think you can top these three and would like to send us your own culinary creation then please do. The person who we feel shares the best and most interesting salmon sandwich recipe by 20 May will receive a side of John Ross Jr’s Traditional Smoked Salmon in the post.
Mix the crème fraîche, lemon zest, dill and mustard (with seasoning, optional) in a bowl. Cut the baguette in two and slice each piece in half. Spread the mixture on each halve of each piece.
Flake the salmon and toss with the capers and lemon juice before spreading across both sandwiches. Then add the cucumber, radish and leaves before placing the top half of the sandwich on top.
Wrap with foil or parchment paper and serve when you’re ready (or when you’ve reached your location).
Hot smoked salmon club sandwich
Serves 1
Ingredients
2 tablespoons of crème fraîche
Zest of half a lemon plus a little juice
3 slices of wholemeal bread
Half an avocado
2 radishes, thinly sliced
1 – 2 John Ross Jr’s kiln roasted salmon fillets – our 160g pack is ideal
1 handful of rocket
Method
In a bowl mix together the crème fraîche, zest and juice (with seasoning, optional). Toast the bread and then spread the mixture on all inward-facing sides. Top the first slice with avocado and the radish then top the second with the salmon and rocket. Serve with additional rocket as garnish.
Egg-in-the-hole smoked salmon
We thought we’d save the best until last.
Serves 1
Ingredients
Butter
2 slices of bread (we prefer wholemeal but feel free to use white)
Butter one side of each piece of bread. Then cut a large circle in one of the pieces (large enough to fit a fried egg in). Fry (on the buttered side) all pieces until golden.
While cooking, take the avocado, slice it and squeeze over the lemon.
Flip over the bread and then crack the egg into the piece with the circle missing. Take out the non-cut slice – and the circle itself – and leave the other piece, with the egg cooking, in the pan for 1-2 minutes more.
Whilst this is cooking take the other slice and place the avocado, smoked salmon and watercress on top. Then, when cooked, add the slice with the egg in the middle on top and serve.
British Sandwich Week – the perfect opportunity to celebrate the much-loved sandwich
There aren’t many days in the year that can immediately transport you back to your childhood like Pancake Day can.
In fact Christmas, Easter Day and Pancake Day all provide that sense of nostalgia. Interestingly, they all have a foodie link, too.
We’ve previously blogged on how pancakes are typically associated with being a sweet dish, however the recent ‘blini boom’ indicates that savoury pancakes could now be vying for the top spot alongside the traditional – and much loved – lemon and sugar pancake.
And having found a few fantastic smoked salmon recipes over the last couple of days – one of which is a smoked salmon blini recipe – we thought we’d share our top three with you.
1. Smoked salmon pancake wraps
This one, which we found on Delicious online, really does deserve the top spot for offering simplicity and flavour with (if you cook your pancake correctly) a fine looking dish.
2. Smoked salmon pancakes with lemon and caper crème fraîche
Close behind Delicious magazine’s offering is this simple smoked salmon blini recipe from Olive magazine. It really would be criminal to overlook the blini – and the inclusion of capers in this recipe provides a nicely balanced flavour.
3. Buckwheat pancakes with smoked salmon and citrus cream cheese
A slightly more involved recipe however this one, which comes courtesy of BBC, is aimed at those who choose or require a gluten free alternative.
Again, the inclusion of capers (or caperberries, in this case) provides a depth of flavour however it’s the toasted pumpkin seeds that make it stand out for us.
Cook dad something special this Father’s Day using John Ross Jr’s smoked salmon Father’s Day recipes.
There’s no doubt about it; dad is a special person.
And for this reason, it’s easy to see why sons and daughters will use this coming Sunday to treat dad to something nice to eat (after all, the way to a man’s heart is through his stomach).
However there is something ironic about events such as Father’s Day, and it’s this: during a time when you’re supposed to be spending a private moment with someone who raised you, you end up spending it with countless other dads and their children, all of which have the same idea.
The answer is simple. Avoid the easy option of dining in a restaurant and cook dad something so mind-blowingly delicious that he’ll feel really special, and all in the privacy of his – or your – own home, too.
Of course, we wouldn’t expect you to do ALL the hard work. Whilst we’ll leave the cooking to you, we’ve sourced two delicious lunch or dinner recipes for Father’s Day; one smoked salmon recipe and one fresh fish recipe.
Fresh fish option
Serves 2
Soy & maple salmon
We came across this fantastic dish on the Food Network and if dad enjoys fish with an oriental twist, then he’ll love this.
Peel and deseed the butternut squash before chopping into two halves. Place in a baking tray, toss with oil and roast for around 45 minutes.
Mix together the glaze ingredients and then marinade the salmon with it. Place in the fridge and take out 15 minutes before the butternut squash is finished and put in the oven to bake.
While the salmon (and squash) is cooking steam (or boil) the asparagus for five minutes and then, just before they’re cooked, drain and fry in a pan to get that lovely black charring, crispy effect.
Remove salmon and leave to stand for a few minutes.
Whilst the salmon is standing, sauté the shallot, tomato and garlic in the oil for about a minute.
When everything is cooked, place each butternut squash half on each plate, using it as the ‘bed’, and then lay five asparagus on top as a second layer. Then, for the third layer, place the salmon on top of the asparagus.
Finally, drizzle the sautéed mixture on top of each dish and serve.
Add the fettuccine to a large boiling pan of water and cook for around 10 minutes.
Whilst the pasta’s cooking, take a pan and melt the butter on medium heat. Then blend the milk, mix in the flour and then gradually stir in the cheese so that you have a cheese sauce.
Take the chopped salmon and add to the sauce before adding the spinach, capers, tomatoes and oregano. Cook until all ingredients are heated through and then serve over the drained pasta.
If you’re interested in receiving John Ross Jr’s recipes and special offers, subscribe to our newsletter on the homepage of our website. Simply add your email address to be added to the list.
In the meantime, ‘Happy Father’s Day’ to all the dads out there from everyone at John Ross Jr.
Will you be making dad dinner this Father’s Day? Let us know via our Facebook Page or via Twitter using @JRJsmokedsalmon.
‘Posh’ fish and chips – make an alternative to the familiar cod and chips as part of National Fish and Chips Day
Firstly, who doesn’t like fish and chips? That’s what we thought.
Fish and chips has to be one of those iconic English dishes, which conjures up images of sitting on the beach under the watchful eyes of seagulls or, at the very least, that Friday night treat after a long week at work.
And that’s presumably why the nation is getting ready to celebrate National Fish & Chip Day, which takes place on Friday 3 June.
The day promises to be celebration of the much-loved fish and chips and offer a number of ways in which the UK can display their affection for the dish. Not only that, but also those making a visit to their ‘chippy’ might be able to benefit from discounts made available by fish and chip shops getting behind the day.
And, as a fish merchant (yes, we’re not just a smoked salmon producer) we thought we’d show you how to make fish and chips at home using fresh salmon and our delicious skate wings. So, for those looking for something other than the familiarity of cod and chips, then this may be what you’re looking for.
Salmon in white wine batter
Everyone’s heard of beer batter, so why not create a batter using an ingredient that has long been a great accompaniment to salmon – white wine.
175ml chilled white wine (we would recommend using something dry and crisp)
1 teaspoon of baking powder
Salt flakes
Black pepper
2 large potatoes
Method
Select a pan that’s large enough to cook enough chips for two – and, of course, two fillets.
Fill with sunflower oil up to four inches from the top. Add medium heat.
Whilst it’s heating, peel and chop the potatoes into strips. Add to the oil – but only when hot.
Whilst the chips are cooking, add the batter ingredients in a bowl and whisk, making sure it’s light and smooth in texture. If it’s still too dry then you may need to add another 50ml of wine.
Just before you take the chips out of the pan to drain (approx. 15 minutes) dip the two salmon fillets in the batter, covering all of the fillets. Take the chips out to drain, add the two fillets and cook for five minutes.
Serve with peas (optional) and enjoy.
Battered skate wings
People tend to shy away from skate – so rather than get too clever with the batter, let’s just keep it simple and let the flavour of the skate sing.
Make the batter by mixing together all of the above ingredients (minus the salmon) in a bowl.
Fill a pan (one that’s wide enough to accommodate the skate wings) with around two litres of sunflower oil. Add heat and once hot enough, add the potatoes and cook for around 15-20 minutes.
Prepare the fish whilst the chips are cooking by washing and drying it. Then dip in the batter mixture.
Once the chips are cooked, take out, drain and leave to cool. Then add the skate wings. Cook for around 5 minutes. Take out, serve with the chips and either salad or peas. Finish with a slice of lemon on each plate.
Can you recommend any good fish and chips recipes – or fish and chip shops in and around the UK. Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.
First of all, National BBQ Week (30 May – 5 June) is creeping up however at the time of writing this, it feels as though it’s three weeks too late. It’s currently over 20 degrees and truly feels like summer has arrived.
Now, we know that there are countless awareness days throughout the year (we’ve only just prepared a blog on British Sandwich Week) however BBQ season is important because it represents everything that is good about the UK summer – when we’re lucky enough to have one, of course.
However if you, like the majority of the UK population, associate BBQs with sausages, burgers and steaks, then it’s time for a rethink.
Why?
Because barbequed fish, if cooked properly, is delicious. And it’s a healthier alternative, too. Whilst we’re predominantly known for our Scottish smoked salmon, we also offer fresh salmon fillets, plaice fillets, skate wings, sea bream fillets and swordfish steaks. Of course, if you can’t quite grasp the concept of a BBQ without red meat, then our Scotch Beet Ribeye and Fillet is outstanding, too.
To get you prepared for the long-awaited BBQ season – if you’re not already cooking up, that is – we’ve compiled a simple ‘how to’ guide to make sure you get the fullest flavour from your fresh fish this summer.
Make sure you’re grill is as clean as possible to prevent sticking – simply get the grill as hot as possible and scrape off the excess with a strong grill brush
Use a high heat so that you don’t leave most of the fish on the grill. You really want the heat to be high enough for it to sear the fish as it hits the grill
Try and use thick fish fillets – John Ross Jr’s salmon fillets are ideal – as they’re thicker, meatier and less delicate, making it harder to overcook
ALWAYS cover your fish with a layer of oil – again, this helps to prevent sticking
A general rule of thumb is that for every inch of thickness, try and cook for between 8 – 10 minutes
Don’t fear the foil. For thinner, more delicate, fish, protect it during the cooking process with a foil pocket. You can even use this ‘envelope’ to hold herbs and spices, too. And it keeps your grill clean.
What are your BBQ plans this summer? And do you have any techniques – and recipes – you’d like to share? Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.
British Sandwich Week – the perfect opportunity to celebrate the much-loved sandwich
It’s that time of the year when all that is good about that traditional, tasty and typically easy to prepare lunchtime meal – the sandwich – is celebrated nationwide.
Yes, British Sandwich Week 2016 (8 – 14 May) is almost upon us, which means that the iconic sandwich (sarnie, sanger or, if you’re Scottish, ‘piece’) is to be given a week-long acknowledgement.
Let’s face it, everyone loves a sandwich. And with so many types of fabulous fillings and lovingly baked breads available to concoct that perfect blend of flavours, it really has to be one of the most universal (and universally loved) meals.
In fact, the British Sandwich Week website claims that the British alone consumer a whopping 11.5 billion sandwiches each year – that’s almost twice the global population. Not only that but over 3,500,000,000 sandwiches were purchased from retail outlets for a total of £7,850,000,000!
Now, everyone at John Ross Jr loves a sandwich but when there are so many fantastic ingredients readily available from artisan producers to make your own sandwich – and to the highest quality, too – why pay double the price for half the flavour?
To make it easier for you we’ve listed our top three interesting smoked salmon sandwich ideas so that you can spend less money on buying ready-made sandwiches – and more money on the best quality ingredients (and yes, that includes John Ross Jr smoked salmon).
Smoked salmon and cream cheese sandwich
This is pretty much the entry-level smoked salmon sandwich. Everyone knows that smoked salmon and cream cheese is a winning combination. However to not include it here would be the equivalent of excluding the bacon sandwich from a top 10 list of the UK’s favourite sandwiches.
Serves 2
Ingredients
2 heaped tablespoons of cream cheese (one for each sandwich)
4 slices of the highest quality bread (fresh granary would be our choice)
Spread the cream cheese over one slice of bread for each sandwich. Sprinkle the capers on top, before adding a layer of smoked salmon. Then add a twist of fresh lemon and a sprinkle of black pepper. Add the remaining slice of bread on top. Slice and serve.
Smoked salmon and goat’s cheese sandwich
Two big flavours in one sandwich. What more could you ask for?
4 slices of fresh bread (again, granary would be our preferred option)
Cracked black pepper
Small handful of chopped dill
Method
Mix the cheese with the yoghurt in a bowl. Spread one slice of each sandwich with the mixture. Layer on the smoked salmon and then top with a layer of cucumbers. Give each sandwich a twist of lemon and a sprinkle of pepper. Slice the sandwich in two and serve.
Smoked salmon, asparagus and poached egg sandwich
Serves 2
Ingredients
4 slices of bread
1 bunch green asparagus
1 teaspoon olive oil
2 eggs
4 tablespoons of feta cheese
100g smoked salmon
Method
Poach the eggs (approx. 3 minutes) and boil the asparagus (approx. 3 minutes). Whilst they’re boiling, toast the bread and crumble the feta cheese. When all the ingredients are ready, layer the bread with smoked salmon, and then place a few pieces of asparagus on each slice. Crumble the topping with feta cheese, making sure it falls between the gaps, and then top with the egg. If you’re feeling brave place the remaining half of the sandwich on top and eat as you would a normal sandwich – but beware, it could get messy. If not, eat with a knife and fork and keep the second slice on the side, using it to clean up that lovely poached egg yolk.
Do you slice your sandwiches into triangles or rectangles? Let us know via our Facebook Page or @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.
John Ross Jr’s smoked salmon hearts – ideal for that perfect Valentine’s Day meal
National (and international) awareness days are like buses. For example, Pancake Day isn’t even over and we’re already looking ahead to Valentine’s Day which, for many, is that one time of the year when couples cannot avoid the urge to be romantic.
The BIG decision, then, is whether you’re eating out or eating in. If you’re eating out then this will be of little use to you. If, on the other hand, you’re thinking of staying at home for a night of wining and dining then read on.
Making that perfect meal for your partner, particularly on a night where your culinary skills are going to be in the spotlight, is crucial for two reasons: a) you want them to enjoy it and be suitably impressed, and b) it needs to be simple enough so that you’re not spending all night in the kitchen.
And this is why we’ve come up with the perfect last minute, easy to prepare and suitably impressive Valentine’s Day menu for two.
To start
Traditional Smoked Salmon with Tiger Prawns with a horseradish cream and lime finish
Even the title sounds impressive – and the dish itself doesn’t disappoint. And, with a preparation time of less than 20 minutes it really couldn’t be any easier.
In a bowl mix the horseradish and crème fraiche. Add seasoning to taste. In a separate bowl mix the lime juice, zest, maple syrup and oil. Take the smoked salmon and lay it on two plates before placing half the prawns on top. Follow up with a dollop of horseradish cream, add the salad and drizzle over the dressing.
For main
Ribeye Steak with handcut chips
Steak, when cooked well, can win over the heart of almost anyone. It’s a no nonsense meal with a universal appeal, which is why we think you’ll like this.
Ingredients
2 generous ribeye steaks, season with sea salt and cracked black pepper
50g salted butter
1 lemon (juice and zest)
Olive oil
2 handfuls of salad (mixed)
425g Maris Piper potatoes, chopped into chunky chips
1-2 garlic cloves (crushed)
Small bunch of parsley (chopped)
Slightly soften the butter before mashing in the chopped parsley. Add a dash of lemon juice and season to taste. Take the chips and place on a baking tray before tossing with two tablespoons of olive oil and the crushed garlic. Cook for approximately 30 minutes until golden.
For the steak, add two tablespoons of olive oil in a frying pan. When really hot, add the steaks and fry for three minutes on each side (or slightly more if you’ve gone for a very generous steak!). Once cooked, place each steak on a serving plate for one minute prior to serving, add a dollop of the parsley butter on each steak, plate the chips, add the salad and enjoy.
For dessert
Caribbean Creams
Thanks to Nigella for this delicious recipe and for providing a taste of the Caribbean when February in the UK is likely to be anything but tropical. Click here to view the recipe and remember to half the ingredients as Nigella’s recipe is based on four people.
And, if you’re looking for something even more straightforward, then our smoked salmon hearts are guaranteed to put a smile on your partner’s face. All you need is enough smoked salmon for two, cream cheese, bread, chives and a heart-shaped cookie cutter. Simply spread two slices of bread with cream cheese, lay the smoked salmon on top, cut out the heart shape with the cookie cutter and garnish with chives.
Let us know if this has been of use – or if you’ve even used the entire three-course meal suggestion – via our Facebook Page.
Pancake Day is upon us and whilst many will still opt for a sprinkling of sugar with lemon juice, or reach out for the banana and chocolate spread, we believe that when it comes to pancakes, savoury is the new sweet.
Of course, we at John Ross Jr aren’t saying that sweet pancakes aren’t good – most of us are partial to the odd (and maybe not so odd) sugary treat but savoury pancakes not only make a meal in their own right, which means that parents can half their culinary workload by integrating it into dinner time, but they’re also incredibly tasty, too.
So, in true John Ross Jr blog tradition, we’ve rounded up our top two smoked salmon pancake dishes for your Shrove Tuesday satisfaction.
As always, we’d love to see what tasty treats you make this coming Tuesday (9th February) so share your recipes and images with us via our Facebook page.
Tea smoked salmon and chive pancakes
With the perfect balance of flavours, this great recipe makes a healthy meal in less than 30 minutes.
Firstly, get the dressing out of the way by mixing the mustard, oil and a dash of lemon juice in a bowl.
Then make the pancake mixture my mixing together the egg, milk, flour and, in this case, the chopped chives. Once prepared, make the pancakes as you would do normally until you’ve made all three pancakes.
Get your plates ready, garnish with the salad, fold the pancakes and place next to the greens before laying down a couple of smoked salmon slices over the pancakes and garnish. Season with salt and pepper (and a twist of lemon) as required.
Whisky Smoked Salmon pancakes with Avocado and Rocket
Another easy to make and delicious recipe – after all, how can you go wrong with a pancake.
Mix the flour and a pinch of salt into a bowl along with the egg and milk. Mix until smooth. Place the olive oil in a heated pan and once hot, make the pancakes using your preferred technique.
Once cooked, place the pancakes on the plates and divide the pack of Whisky Smoked Salmon among them along with the sliced avocado and rocket. Add a dollop of crème fraiche to each plate, garnish with dill and serve with the fresh lime.
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