No sooner has the festive season passed and we’re straight into another national celebration. Yes, Burns Night will be celebrated on 25 January, when people across the world will be commemorating the life and times of poet Robert Burns, who was born on 25 January 1759 and died 21 July 1796.

And regardless of whether or not you have a taste for haggis or are fond of the bagpipes, no one can deny that one of his most well known works, Auld Lang Syne, still plays a key role in modern culture.

For this year, rather than provide you with our top Burns Night menu, we thought we’d provide you with a selection of Burns Night facts that we hope will give you a better flavour of the man and his legacy.

And, to boot, we thought we’d provide readers with a special offer on John Ross Jr’s Whisky Smoked Salmon (well, it is Burns’ Night). For this week only, we’re providing a discount on ALL our packs of Whisky Smoked Salmon.

In the meantime, here are our favourite top 7 Burns Night facts.

1. A Scottish face with global respect

When it comes to the world’s non-religious figures, Robert Burns is up there. After Queen Victoria and Christopher Columbus, he has more statues dedicated to him across the globe than anyone.

2. If it’s good enough for Dylan…

When asked for the source of his greatest creative inspiration, Bob Dylan selected Burns’ 1794 song ‘A Red, Red Rose’.

3. Poet and space traveller

A book of Burns’ poetry was launched into space alongside astronaut Nick Patrick, who carried the book, eventually completing a 5.7 million mile journey and 217 orbits of earth on a two-week trip.

4. A globally renowned songwriter

After ‘Happy Birthday’ and ‘For he’s a jolly good fellow’, ‘Auld Lang Syne’ is recognised as being one of the three most popular songs in the English language.

5. A fashion icon?

Global fashion icon Tommy Hilfiger claims to have descended from Robert Burns (apparently).

6. He’s Bad

We were impressed with Dylan, however Michael Jackson allegedly recorded an album with none other than David Guest, setting Burn’s poems to music.

7. A ladies man

Despite living for a modest 37 years, Robert Burns fathered 12 children by four different women.

Whilst we haven’t provided our take on a Burns Night menu this year, we’d love to hear what those celebrating the day will be eating on Monday. Share your Burns Night recipes, menus and pictures from this year’s celebrations via our Facebook page.

Yes, we know. We’re not even two weeks into the New Year (if it can still even be called ‘New’) however we stumbled upon these fantastic recipes that are delicious and innovative in equal measure and thought it was our duty to share them with you.

But firstly, for those confused about the difference between hot smoked salmon and kiln roasted salmon then, quite simply, there isn’t any. We’ve decided to refer to our range as ‘kiln roasted’ as we’re one of only a handful of smokehouses remaining that use brick kilns – so why wouldn’t we make a point of what we feel makes us stand out.

On that basis, and now that we’ve cleared it up, we’ll be referring to it as kiln roasted from now on.

The first recipe we came across, originally posted on femalefirst.co.uk (and which we’ve tweaked to our own taste), illustrates how kiln roasted salmon is now starting to partner with ingredients typically reserved for dishes found in India and Asia.

Kiln Roasted Salmon kedgeree

Serves: 2

Difficulty: Easy (it only takes half an hour to prepare)

Ingredients

• 160g Plain Kiln Roasted Smoked Salmon
• 200g mixed grains (pre-cooked)
• 5 spring onions
• 2 cloves of garlic – finely chopped
• 2 eggs – boiled
• 1 tablespoon sesame oil
• 1 red chilli – finely chopped
• 1 large teaspoon garam masala
• 1 large teaspoon turmeric
• 1 teaspoon soy sauce
• 2 tablespoons fresh coriander – chopped
• Hot red chilli sauce (avoid the sweet varieties)
• 1 lime (quartered)

Method

Heat the sesame oil before adding the onions, garlic and chilli. Cook until soft and lightly browning before adding the spices. Then, add the kiln roasted salmon and mixed grains, cook for around five minutes before adding the soy and coriander. Cook for another few minutes and, whilst you’re waiting, halve the eggs. Serve up the kedgeree in a large bowl and place the eggs on top. If you have any coriander left, then feel free to garnish the dish, too. Bring to the table, with the limes and chilli sauce on the side, and you’re good to go.

For those looking for something a little lighter, then the following dish we came across on BBC’s Good Food is ideal. Again, we’ve made it our own with a few changes but it’s just as tasty (and arguably even healthier with the inclusion of sweet potato instead of new potato).

Kiln Smoked Salmon with chilli dressing

Serves: 2

Difficulty: Easy – and another half an hour dish

The salad

• 160g Plain Kiln Roasted Smoked Salmon
• 125g sweet potato
• 65g salad leaves (mixed for variety)
• 60g raddish (sliced as thinly as possible)
• 50g asparagus
• Handful of mint (fresh, leaves chopped)
• Handful of parsley (fresh, leaves chopped)
• 1 spring onion

The dressing

• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 1 teaspoon of wholegrain mustard
• Half a red chilli

Chop the potato into 2-inch sections and place in a lightly oiled roasting pan. Roast until cooked then take out to cool. Boil the asparagus in a pan until cooked to your preferred texture. Whisk the dressing ingredients and then toss in the potato (being careful to keep the formation of the potato as it will be very soft), salad leaves, herbs and radishes. Add the majority of the dressing, mix the salad through and then evenly spread across a large platter. Take the salmon, break it into chunks and then lay over the top, with the onions, before pouring over the rest of the dressing.

Do you like our Kiln Roasted Salmon? If so, you’ll love our new Pulled Salmon with Cajun Spices – coming soon. In the meantime, let us know if you like these two dishes via our Facebook page.

Christmas, along with the traditional festive period of indulgence, is over. But all is not lost. In fact, January has never tasted so good – and here’s why.

Firstly, nobody needs to jump from feast to famine – or, at least, from tasty food to bland and uninspiring food. Being ‘good’ doesn’t’ mean that you have to deprive yourself of all that tastes good. Secondly, just because something is healthy, it doesn’t mean that it tastes bad, or that eating healthily should be perceived as a negative.

Whilst it might be time for many to put aside the chocolate and leave the alcohol OUT of the fridge, there are countless tasty dishes that won’t leaving you feeling as though your punishing yourself – and that contribute to your New Year diet.

Here are two to get you started. And, as always, if you have any gems that you’d like to share with us (and our readers) then please send them to johnrossjr@johnrossjr.com or share them via our Facebook page. The person to share the most inspiring recipe will win a side of John Ross Jr’s Traditional Smoked Salmon.

Smoked Salmon Zucchini

(Serves 2)

Ingredients

• Three zucchini (large)
• 300g John Ross Jr Traditional Smoked Salmon (if you don’t have any leftover from Christmas then you can buy a 454g pack and save what’s left for another meal)
• Three tablespoons of pesto

Method

Julienne the zucchini so that all you’re left with are long, thin strips, before placing it in a saucepan. Cut the salmon into large squares and add into the pan with the zucchini. Warm the pan, add a large tablespoon of water and stir as it heats through. When heated to your desired temperature, toss the contents and mix in the pesto. Serve and garnish with a couple of fresh basil leaves (optional).

Smoked Salmon Salad

(Serves 2)

Not only does alcohol typically get given the boot in January, but people also tend to cut out the bread, too. This recipe provides a great lunchtime alternative to the sandwich – and it’s absolutely delicious.

Ingredients

• 150g green beans – trimmed and halved
• 200g John Ross Jr Traditional Smoked Salmon cut into 4cm squares
• 12 small mixed colour cherry tomatoes
• 6 cups salad greens, preferably with different varieties such as rocket and watercress
• 5 radishes – thinly sliced
• 3 baby beetroots – sliced
• Half a cucumber, halved and cut into thin slices
• 1 tablespoon white wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Worcester sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried dill
• 1/4 teaspoon freshly ground pepper
• 2 slices of lemon – to garnish

Method

Steam the beans for approximately 4 minutes, or to your preferred texture. Whilst the beans are cooking, mix the vinegar, Worcester sauce, mustard, pepper, dill and lemon juice in a bowl that’s large enough for you to mix the dressing and the rest of the salad ingredients. Add the salad greens, the drained green beans, the tomatoes, radishes, beetroot and the cucumber. Toss the entire contents, making sure that the dressing is evenly distributed. Divide the mixture, serve on two plates and equally share the squares of smoked salmon on each of the plates, making sure that it’s evenly spread across each serving.

Happy New Year from everyone at John Ross Jr and don’t forget to share any healthy smoked salmon recipes that you enjoy.

It’s the last week in the build-up to Christmas. And, if you’re like the majority of the UK population, then you’re probably still working out what presents you need to pick up, what you’re going to eat and what you need to buy in order make sure that there’s food on the table in time for Christmas lunch.

Well, we’re nothing if not helpful, so we’ve pulled together our top five smoked salmon canapé recipes to help take the strain.

Not only that, but we’ve also told you how much smoked salmon you will need to make each of the recipes (well, it is Christmas after all). Unfortunately, you only have until midnight tonight (21st December) to make an online order – however you can still purchase John Ross Jr smoked salmon in 200g packs from Waitrose across the UK right up until it closes on Christmas Eve.

So, whether you’re planning a Christmas party or simply want some inspiration when it comes to what goes well with a glass of champagne, look no further.

1. Smoked salmon on Toast

Well, smoked salmon and toast. What’s not to like? This smoked salmon, horseradish and cress dish from Jamie Oliver is super easy and super tasty. For the full recipe click here and for this gem, based on serving four, you’ll need to buy two 200g packs of our Traditional Smoked Salmon from Waitrose (but at least you’ll have 100g spare).

2. Smoked salmon tartare

As food journalist Xanthe Clay says, ‘smoked salmon makes the best canapés in the world.’ Naturally, we would agree. For her suggestions click here however for a simple smoked salmon tartare, Xanthe suggests that you thickly dice the smoked salmon, mix with a few finely chopped chives before serving on teaspoons or Chinese soupspoons. One or two 200g packs should suffice here – although it depends on how many guests you have (or how hungry you are!).

3. Smoked salmon blinis

When it comes to smoked salmon canapés then the good old blini is as delicious as it is dependable. Although it isn’t a boring option, as this recipe from BBC Good Food demonstrates. For just over 20 blinis you’ll need one 200g pack.

4. Smoked salmon on rye bread

This is one of ours and blends the delicious flavour of our smoked salmon with the health benefits of rye bread. So, if you want to serve a canapé that offsets the succeeding two, three or maybe four courses, then this smoked salmon canapé recipe is perfect for you. One 200g pack will be perfect here.

5. Double smoked salmon canapés

If health benefits are of no concern to you this Christmas (as is likely to be the case) then why not go for this tasty treat from Mary Berry. Not only does it include traditional smoked salmon but the double helping comes from the addition of smoked salmon pate. One 200g pack will do the trick, here.

In the meantime, from everyone at John Ross Jr, we would like to wish you a very Merry Christmas and all the best for 2016. See you next year with new products and new recipes.

Do you have a canapé that you’d like to see added to this list? Simply let us know via our Facebook page.

For those who watched Sunday Brunch on Channel 4 at the weekend then you’ll know that our Tea Smoked Salmon with Lapsang Souchong Tea featured alongside three other smokehouses as part of a national ‘taste test’.

For those who didn’t, then all you need to know is that our product came out tops. Yes, the show’s co-presenter, Tim Lovejoy, said it was “stunning” with comedian Russell Kane claiming that it was his favourite out of the four for its “complexity of flavour”.

What a great way to end a fantastic year and as we’ve now had a few days to bask in our own glory, we thought we try and share the joy by offering you three tea smoked salmon recipes for Christmas. After all, traditional salmon recipes are aplenty, however those using tea-smoked salmon are less so.

The good news is that it isn’t a question of pairing different smoked salmon flavours with specific ingredients – both the traditional and the tea smoked are interchangeable. The smoke is subtle and about creating an aromatic flavour that enhances the flavour of the salmon – not masking it with tea.

Tea smoked salmon with a lime and soy dressing

This is the perfect Christmas starter for those who want to blend the traditional with a contemporary, Asian twist.

Serves 6

The ingredients

For the main dish

2 x 200g packs of John Ross Jr’s Tea Smoked Salmon

50g sushi ginger

2 x small red onions (finely sliced)

A large, deseeded chilli (finely chopped)

1 x small bunch of fresh mint (leaves picked)

1 x small bunch of coriander

For the dressing

2 x limes (juiced)

1 x tablespoon molasses or Demerara sugar

1 x stick of lemongrass

2 x tablespoon dark soy sauce

2 x tablespoons olive oil

The preparation

Arrange the Tea Smoked Salmon as you would like to present it.

Combine the dressing ingredients (except the olive oil and soy sauce) with between 2-3 tablespoons of cold water and bring to the boil in a small pan for 4-5 minutes. Remove from heat and cool before adding the soy sauce and oil.

Pour the dressing over the arranged salmon, take the lemongrass out and place on the dish for presentation purposes and then toss the ginger, mint and chilli over before serving.

Tea Smoked Salmon, poached eggs, spinach and yuzu hollandaise on an English muffin

We came across this tasty dish on Great British Chefs so for the full recipe click here. However they’ve used fresh Alaskan salmon as opposed to Scottish Tea Smoked Salmon. Simply replace the Alaskan salmon with three packs of our 200g Tea Smoked Salmon or buy a whole side of Tea Smoked Salmon instead, saving the remaining 400g for another dish.

The perfect Boxing Day breakfast!

Did you see us on Sunday Brunch? Have you tried our Tea Smoked Salmon? If so, let us know what you think. Simply email johnrossjr@johnrossjr.com or get in touch via our Facebook page.

As you’ll know by now, we like to regularly provide a selection of interesting smoked salmon recipes to give our readers inspiration when it comes to the kitchen.

However it’s been brought to our attention that November has been a ‘bumper month’ following the publication of numerous innovative recipes in a number of national titles.

Now, we’re not ones for taking other people’s glory so we thought we’d gather them together and share them with you.

Dish one

First up, then, is the celeriac röstis with smoked salmon and apple and horseradish remoulade, which we found in a Scandinavian food special in the Guardian last week. Whilst we haven’t made or tasted it yet, it looks too good to pass up. Based on the recipe provided you’ll need our 200g pack of our Traditional Smoked Salmon, which you can buy online or in all Waitrose stores throughout the UK.

Dish two

Next up is an innovative take on the taco – yes, ‘smoked salmon tacos are a thing’ according to InStyle magazine. Taken from the new book ‘Tacos: Recipes and Provocations’, which aims to demonstrate how there’s more to the taco than ground mince and grated cheese, this little recipe works wonders. And you can see why when you read the recipe and view the dish here. After all, replacing refried beans with salmon roe and mince with thinly sliced smoked salmon is nothing if not a fresh take on an old favourite.

You’ll need around 300 – 400g of smoked salmon for this recipe, so we’d recommend our 454g pack.

Dish three

This one might not be to everyone’s taste, but it’s different and it’s interesting and for these reasons it’s made our top three.

This recipe for smoked salmon and piccalilli mini tarts, which features on femalefirst.co.uk, sees the unlikely pairing of two much loved English favourites. And what a result! Perfect for those festive parties that are just around the corner – or even as a light snack. Either way, this recipe is testament to the versatility of smoked salmon.

As with the first recipe, you’ll only need a 200g pack of smoked salmon so either buy online or simply add it to the shopping list when you next go to Waitrose.

Have you seen any standout smoked salmon recipes that you’d like to share with us? Or have you created your own smoked salmon dish? If you have, then email it to johnrossjr@johnrossjr.com or share via our Facebook page.

For those of you who don’t reside in Scotland, then this blog may have limited appeal. However, if you’re looking for an excuse to have a celebratory feast then there’s probably no better day than St Andrew’s Day, which takes place on 30 November.

St Andrew is the patron saint of Scotland and whilst it has been celebrated for almost 1,000 years, in 2006 the Scottish parliament provided the ultimate mark of respect by making the last day of November a national day.

And it’s not just Scotland that celebrates St Andrew’s Day, but also a host of countries including Barbados. And whilst Barbados wins when it comes to climate, we’d like to think that we have the edge when it comes to food.

So, to celebrate St Andrew’s Day day we thought we’d provide you with the ultimate three-course St Andrew’s Day menu that contains foods that, like John Ross Jr’s smoked salmon, are truly traditional and 100 per cent Scottish.

To start

Salmon rillettes

This smoked salmon recipe from BBC’s Good food website is the perfect start to a St Andrew’s Day meal. It’s deliciously light and if you use our traditional smoked salmon then it’s as Scottish as you could ever get. For the full recipe click here and if you’re planning to buy smoked salmon then to serve eight people, as featured in the recipe, you’ll need to purchase our 454g pack of Traditional Smoked Salmon – although you’ll have 100g leftover for another dish (or breakfast!).

For main

Rib eye steak with savoury butter

Ribeye is one of the tastiest cuts of beef, so the combination of Scotch beef and whisky has to feature on our St Andrew’s Day menu. This recipe, courtesy of House and Garden, is fantastic and we’re confident that St Andrew would have agreed, too. The recipe featured here caters for four people however our ribeye joint, with a minimum weight of 4kg, will cater for approximately 4 x 4 servings. Simply buy our Scotch ribeye joint, cut it into steaks and freeze the remaining 12 for another occasion.

For dessert

Raspberry Cranachan

Following salmon rillettes and ribeye steak you will probably welcome a light dessert, which is why we’ve chosen Raspberry Cranachan. Whilst it’s light in texture it certainly isn’t light in flavour – and it’s straightforward to prepare, too. Click here to view the recipe.

As always, we’d love to receive images of what you’ve decide to cook for St Andrew’s Day. Send them in to johnrossjr@johnrossjr.com and we’ll share them on social media and publish on our website.

As the saying goes, ‘failing to plan is planning to fail’.

Now, whilst that might be something you probably heard your parents (and even grandparents) say when you were growing up, you’ll no doubt agree that it does make sense.

And whilst Christmas is a time for fun, family get-togethers and, of course, fine food, it can also be lot of hard work, too, particularly if you’re hosting it.

So, in a bid to get you ahead of the game and thinking about what you’d like to eat over the festive break, we’ll be providing a few of our festive favourites over the next few weeks in the hope of inspiring you and your choice of Christmas menu.

And on the point of getting ahead, we’d like to remind you that the final day to buy smoked salmon and fine foods from Scotland online from John Ross Jr is Monday 21^st December.

As part of this series we thought it would be appropriate to ‘start with a starter’ – and in this case we’ve revisited our festive favourite, smoked salmon shots.

For the full recipe click the link above, however for a quick breakdown of what you need to add to your shopping list here are the key ingredients:

• 500g tub of John Ross Jr’s Smoked Salmon Pate
• 100g pack of John Ross Jr’s Traditional Smoked Salmon
• Good quality breadsticks (1 – 2 boxes)
• Enough spring onion to garnish the number of shots you wish to serve
• One lemon, chopped into fine segments

Visit our blog next week for the next instalment. Equally, if you’d like to see your recipe published on our blog then send it in to johnrossjr@johnrossjr.com.

Bonfire Night is a messy business. It’s that time of the year when the clocks have just gone back, it’s cold, muddy and, more often than not, wet. Which is why finger food is essential when it comes to bonfire night parties.

Being able to see, feel and enjoy what you’re eating without it either a) dripping down your parka or b) crumbling under the pressure of your numb fingertips is never as important as it is on 5^th November.

And this is why the traditional hot dog and burger does so well. They’re not messy (unless you’re prone to applying excess ketchup and mustard) and they’re easy to eat.

But hot dogs and burgers are as old as Guy Fawkes himself. Isn’t it time for a change?

Well, we think so, which is why we’ve compiled a bonfire night smoked salmon special – a selection of five recipes we’ve found that are easy to make, easy to enjoy and won’t leave you cold (metaphorically speaking). They should also help put a fresh spin on Bonfire Night, too. As they say, a change is as good as the rest.

So here they are, in no particular order, for you to enjoy.

1. Salmon and Poppyseed Twists

Delicious, easy to prepare and can be made the night before. This recipe is for 46 servings. On that basis, you would need the following:

John Ross Jr’s Traditional Smoked Salmon – 200g

2. Smoked salmon, horseradish and cress toasts

Jamie Oliver does it again with his simple, yet effective, smoked salmon bites that are easy to hold and even easier to eat. This recipe serves four, which requires 300g od smoked salmon so you can either buy our 200g pack AND a 100g pack – or purchase our 454g Traditional Smoked Salmon pack and save some for another dish. Don’t forget, you can cut up the toasts into smaller bites to make them go further.

3. Smoked salmon and horseradish pâté

Another recipe featuring horseradish, but as it goes so well with smoked salmon then why not? We’d recommend purchasing a 200g pack of our smoked salmon, which gives you more options in terms of serving size – and numbers.

4. Devilled eggs

A little fiddlier than the last three recipes however depending on the size of the egg, this could make a neat mouthful. Based on 16 servings as shown here you can get away with our 100g Traditional Smoked Salmon pack.

5. Smoked salmon and rocket tagliatelle

If mess isn’t an issue but you are looking to replace the old faithful chilli, then what better way to replace it with than a smoked salmon and rocket tagliatelle. Simply make enough for your guests, place it in a bowl and let them help themselves. This recipe serves four, which we suspect won’t cut it for a party. If you’re expecting between 12 – 16 guests then our 454g Traditional Smoked Salmon will suffice.

Regardless of whether or not you decide to go for these dishes, everyone at John Ross Jr wishes you a fun-filled fireworks night.

We couldn’t let Halloween pass by without acknowledging it with a nod to fine food. But during the one day the year when candy is king, how do you weave smoked salmon into the mix?

Well, it turns out it’s not as tricky as you might think – Halloween smoked salmon is a possibility. And not only does it give you the opportunity to put on a party that offers themed food, but it also looks great, too.

So, with only a few days left until the weekend (and with Halloween falling on a Saturday there really isn’t any excuse to not go all out), if you’re thinking of what ghoulish treats to stock up on then make sure you buy smoked salmon. And here’s why.

Halloween Smoked Salmon Sushi

Let’s face it, this dish looks incredible – yet it’s so incredibly easy to make. If you are planning a Halloween party then our advice is make sure you buy smoked salmon (enough for your guests based on four sushi smoked salmon pumpkins each), lots of Japanese rice and enough Nori seaweed for the eyes and mouths. It’s even easier – and certainly less messy – than carving a real pumpkin, too.

Smoked Salmon Pumpkin Jack

Similarly, if you want to offer your guests food that’s high on flavor and impact yet low on sugar, then this idea we found on the Taste of Japan blog is a great idea. Using nothing but rice, smoked salmon and seaweed to create this smoked salmon Pumpkin Jack, this is guaranteed to get your guests talking, even if the costumes don’t.

For this dish we would recommend you purchase either our 454g and 200g packs – or a long sliced side, which will also give you approximately 400g of smoked salmon for Sunday breakfast, too.

Salmon and Carrot Sushi

And if all you want is good food with a touch of Halloween about it then look no further as the Food Network not only provides this elegant black and orange Halloween snack, but also a selection of black and orange dishes ranging from starters through to desserts. Of course, the salmon and carrot sushi is what caught our eye. And how could it not when finished so stylishly.

Are you hosting a party this weekend? Any frightening food recipes planned? If you do, then why not share them via our Facebook and Twitter pages. The best three entries may even get a Halloween ‘treat’.