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Fun, festivities and fine food

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Now, if that headline isn’t enough to make you read on then we don’t know what will. After all, what out of those three categories is not to like?

The good news is that for this month, visitors to the UK’s capital will be able to enjoy all three, at the same time and in abundance. Why? Because the London Restaurant Festival is taking place from 1 – 31st October.

The event, which promises to be a ‘citywide celebration of eating out’, has been created to raise the profile of eating establishments throughout the city that are involved in – and have been acknowledged for – keeping foodies happy.

From Michelin-starred mavericks through to local bistros, the festival wants October to be a passport to London’s finest cooking – and let’s face it, in a city that boasts 8.63 million people, there’s plenty of choice.

Now, while we’re huge advocates of what London Restaurant Festival is doing, there seems to be so much going on – from events, tastings and even film – that it’s hard to know where to start: a bit like a menu where you like the sound of every dish (to use a food analogy).

So, to make it simpler, we thought we’d help save you time by giving you access to the restaurants that are participating in – and offering deals as part of – this year’s festival. Not only that, but we’ve also shortlisted our favourites, too.

Oh, and if you do take advantage of the deals and visit any of our favourites, then don’t be surprised if you see – and taste – a familiar brand of smoked salmon.

John Ross Jr’s top 5 London Restaurant Festival contenders

 

  1. The Goring Hotel

 

The hotel’s fantastic restaurant, headed up by Shay Cooper, has just been awarded a Michelin Star. Needless to say its blend of British classics and modern dishes is good. Very good.

 

  1. Babylon at The Roof Gardens

 

Only 100 feet up from the hustle and bustle of Kensington High Street lies what has become one of London’s most impressive restaurants. And it’s not only the food that’s great but the views across London are quite something, too.

 

  1. Outlaw’s Restaurant at The Capital Hotel

 

Outlaw’s Restaurant (headed up by renowned chef Nathan Outlaw) at The Capital Hotel is Michelin Starred and once you’ve had a meal there, you’ll understand why. With a range of stunning dishes created using British-caught fish, this one is close to our hearts.

 

  1. Indigo, One Aldwych

 

Similar to Outlaw’s Restaurant, Indigo has carved a reputation for using seasonal ingredients sourced from the British Isles. A great restaurant in a great part of London.

 Indigo, One Aldwych

  1. Winter Garden at The Landmark

 

This restaurant’s award-winning afternoon teas aren’t the only things that stand out at this notable London eatery. From its prestigious location to its ambitious dishes, Winter Garden is one to put on your list for this month.

 

And for those of you who would like to explore your options, take advantage of the deals and book a table, then you can do it here.

Congratulations, Captain Iglo

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Homemade Fishburger on wooden background

Now, we wouldn’t mind betting that most of you won’t have a clue who Captain Iglo is.

In fact, we didn’t until this month when we a) found out that the 70s and 80s icon, Captain Birdseye, also goes by this name and b) it was the 60th birthday of the fish finger this month.

As a result, we thought we’d acknowledge its birthday and pay tribute to the dish that, over the years, has provided children up and down the UK with a source of enjoyment (and nutrition).

Despite the fact that the fish finger – and Mr Iglo – is associated with another reputable seafood company, some things are bigger than brands. And we think that fish fingers are one of those things (especially when you consider how 28,000 tonnes of fish fingers are sold each year).

But you didn’t think we were going to spend an entire blog congratulating Captain Birdseye and his associated brand on the success of the fish finger, did you?

In fact, we’re going to use the captain’s birthday as an ideal opportunity to provide you with our own fish finger recipe – with a salmon twist, of course. Yes, for those who appreciate the significance of the fish finger yet want to create and enjoy a more refined version, then our Scottish salmon fish finger sandwich is just for you.

Serves 2

Ingredients

  • 5 x tablespoons of plain flour
  • Half the mixture of a beaten egg
  • 50g dried breadcrumbs
  • 2 x skinless John Ross Jr fresh salmon fillets
  • 5 / 2 x tablespoons vegetable oil
  • 1 x fresh baguette (cut into two sections)
  • Enough iceberg lettuce for each sandwich

For those of you who want to keep it as authentic as possible then the ingredients for the tartar sauce are below. If not, simply use the bought variety.

  • 2 x tablespoons of mayonnaise
  • Half a tablespoon of chopped capers
  • 1 spring onion, finely chopped
  • ¼ pack of tarragon, leaves chopped
  • The juice of ¼ lemon

For the sauce, mix all the ingredients together and place in the fridge until ready to use.

For the sandwich, place the flour, egg and breadcrumbs on their own plates. Season the flour if required then use it to coat each of the salmon fillets. Dip each coated fillet in the egg and then roll in the breadcrumbs. Grill the fillets for 3-4 minutes each side before placing on the fresh bread, garnishing with the lettuce and topping off with tartar sauce.

Here’s to another 60 years of the fish finger.

Healthy packed lunches that pack a punch

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salmon&rocketwrapHealthy packed lunches that pack a punch

The loveable and inimitable Jamie Oliver is back and this time he’s waging war on sugar. And with good reason, too, following evidence that suggests how sugar – and not necessarily fat – is ‘the enemy’ and the true cause of obesity.

In support of his new TV programme, we thought we’d explore healthy packed lunch options in order to help you say ‘so long’ to sugar and ‘good day’ to good (and tasty) food.

If you’re responsible for making packed lunches, whether it’s for you at work or your children at school, then you’ll probably agree that it’s all too easy to pick the processed option such as crisps, biscuits and chocolate – if only for the fact that they’re pre-packed and easy to throw in to any lunch box.

Whilst these two options might not be as easy to prepare, we think they’re tastier. They’re certainly healthier than your standard cheese sarnie, too!

So, if you’re in need of a little inspiration when it comes to healthy packed lunches then this might just be for you.

Lunch option 1

Smoked salmon, lentil and rocket salad

Prior to the days of pre-cooked lentils and pulses, a lentil-based dish wouldn’t have been an easy option. Now, they’re available straight out the packet and ready to eat.
You can even make this the night before to save time in the morning.

  • 170g lentils of your choice (we’d suggest Puy)
  • 2 x limes (juice and zest)
  • 3x teaspoons of olive oil
  • Small bunch of chopped dill
  • 100g Traditional Smoked Salmon, cut into 3cm squares
  • Small bunch of rocket leaves

Mix the oil, juice, zest, dill and lentils in a bowl (or straight in your lunchbox if preferred). Lay on the smoked salmon and the rocket leaves. If you’re eating it immediately then stir together and enjoy. If you’re eating it the day after then place the lid on top and stir just before eating.

Lunch option 2

Healthy smoked salmon and avocado wraps

  • 1 x wholemeal wheat wrap
  • 100g John Ross Jr smoked salmon
  • 1 x avocado
  • 1 x tablespoon crème fraiche
  • Chopped dill (to taste)
  • 1 x tablespoon wholegrain mustard
  • 1 x small carrot (shredded)
  • 1 x handful of watercress
  • 1 x teaspoon lemon juice

Again, this is perfect to make the night before so that all you need to do in the morning is reach into the fridge and pack it.

Mix together the dill, crème fraiche, dill, avocado and lemon juice to a consistency similar to guacamole. Spread the mixture across the wrap, making sure the whole wrap is covered. Layer the smoked salmon on the wrap before topping with the grated carrot and watercress leaves. Roll, halve and eat (or wrap in foil for the day after).

Long live the Queen

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It’s official. Queen Elizabeth II is Britain’s longest-reigning monarch, having celebrated over 23,200 days in her role as Queen.

The Queen, and indeed the monarchy, is very special for much of the UK’s population and with good reason, too. As she approaches 90 the Queen remains a constant and someone who so elegantly represents the UK on home turf and overseas.

And, as a Royal Warrant Holder, appointed Fish Merchant and Curer to Her Majesty, we feel that we should reflect on over six decades of Queen Elizabeth II’s reign and publicly express how honoured and proud we are to hold this prestigious accolade.

And what better way to celebrate being the longest serving monarch than spending it in Scotland. Admittedly, true to form and as part of her remarkable commitment to the UK, the Queen celebrated the milestone by opening the Scottish Borders Railway.

Whilst we’re not quite six decades old, John Ross Jr has been preparing Scottish Smoked Salmon for over 10,000 days, which we feel is an accolade in itself. Using traditional smoking techniques that unbelievably pre-date Queen Elizabeth II’s reign (and in fact date back to Queen Victoria’s rule) we continue to produce what we believe is the ‘jewel in the crown’ when it comes to smoked salmon.

But enough about us, this week is about the Queen and everything that she represents. So, from everyone at John Ross Jr, we congratulate you, your Majesty, and wish you many more happy and successful years on the throne.

Smoked salmon slices & cuts explained

General fish chat, Smoked salmon recipes, Uncategorized

So, you’ve decided to host a party and chosen the type of smoked salmon you’d like to eat, however now you’re faced with a choice of cut.

Confused? If so, here’s our guide to the types of smoked salmon cuts you can buy so that you’re all ready and prepared for when you next buy smoked salmon online.

The most common slices of smoked salmon sides are D-cut sides and long sliced sides.

D-Cut sides

The D-cut side is the perfect way to buy smoked salmon if you’re entertaining. Here, you’ll find that the slices are cut into the salmon and the slice is in the shape of a ‘D’. The slice, which goes from the back to the belly, includes the salmon’s rich, flavoursome brown meat. Each slice is then carefully layered on top of each other, with great skill, in order to recreate the look of the original, uncut side.

Minimum weight of John Ross Jr’s D-cut sides: 900g

Portions: 16 – 18 (as a starter)

Long Sliced Side

This technique is the more modern method of slicing and involves slicing the salmon lengthways (from head to tail) so as to create a long thin slice of smoked salmon – without the brown meat. It is sometimes referred to as a ‘lateral’ slice. This type of slice is the most versatile when it comes to using smoked salmon in a wide range of dishes – from smoked salmon bagels to pasta dishes.

Minimum weight of John Ross Jr’s long sliced sides: 900g

Portions: 16 – 18 (as a starter)

The Fillet

The fillet isn’t something you see everyday and is usually reserved for special occasions (think fillet steak of the smoked salmon world!). The fillet comes from the crown of the salmon and is the most tender and succulent part of the fish – the true Rolls Royce of smoked salmon. In our case, with The Balmoral Fillet, the long whole fillet needs to be cut across its width in pieces that are around 3-4mm thick. Then, simply serve with fresh lemon and cracked black pepper using cocktail sticks.

The Balmoral Fillet_the jewel of the smoked salmon crown

Can you cut it?

If you’d like to take the slicing into your own hands then unsliced whole sides of smoked salmon are also available. Some chefs prefer unsliced sides as they often like to ‘slice to order’, which creates a fresher, richer taste. Equally, for the non-chefs amongst us, if entertaining, slicing your own carries with it a degree of food theatre, so here’s how to do it.

  • Make sure you a have sharp knife.
  • Make sure that you’re in a safe working environment.
  • Lay the salmon lengthways on a chopping board.
  • Place the knife a quarter of the way up the length of the fish (the head end), keeping it almost flat to the fish so that there is approximately only a 10 degree angle – i.e. so that the knife just about cuts into the fish.
  • Cut into the fish and then move backwards and forwards at the same time as moving slowly down towards the tail end of the fish.
  • Remember, whilst you can cut it to your own taste most people like to eat their smoked salmon in thin slices. A good way to keep it thin is to make sure that you can see the knife through the salmon as you cut.
  • Once you have cut the right amount for you and your guests, enjoy.

Cold smoked or kiln roasted?

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Whilst there are countless smoked salmon brands on the market and a growing repertoire of flavours and cures, smoked salmon can be broken down into two distinct categories: kiln roasted (sometimes referred to as hot smoked) and cold smoked.

Do you know the difference? If the answer’s no then you will by the time you’ve finished reading this piece. Not only that but you’ll know the best salmon to buy for all occasions or to simply enjoy on your own.

Cold smoked salmon

This is without question the most popular and well-known type of smoked salmon. Whilst production methods vary the principle remains the same in as much as the salmon isn’t cooked; it is simply exposed to smoke. In the case of John Ross Jr and other traditional smokehouses, the salmon is individually hung in brick kilns and smoked over smouldering woodchips for around 24 hours. The duration of the smoke depends on a multitude of factors such as the ambient temperature, the amount of salt used and the size of the fish, which is where the skill of our Master Smoker is required!

In a nutshell…

A delicate smoky flavour and a wonderful tender texture. Perfect for canapés or simply served on its own with lemon and cracked pepper

Supplied in Waitrose John Ross Jr's traditional smoked salmon is smoked in traditional red brick kilns dating back to 1857

Kiln roasted salmon

This type of smoked salmon is by no means new but its availability in delis, farm shops and supermarkets throughout the UK is boosting its popularity. The process of kiln roasting involves cooking the salmon at a high temperature after the curing process it to make it as moist as possible AND give the fish a firmer texture. Kiln roasted salmon has become an ideal ‘on-the-go’ food and its versatility means that it can be used across a wide range of dishes including salads, pasta dishes and omelettes.

In a nutshell…

A moister and flakier smoked salmon with a richer, smokier flavour – and a perfect alternative for those who prefer a firmer, ‘cooked’ texture when eating smoked salmon.

Plain Hot Roasted - lifestysle

The finer foods in life

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As an artisan producer of smoked salmon and a smokehouse that respects time-honoured techniques that go into creating a world-class smoked salmon, we never tire of receiving positive feedback from our customers.

In the 27 years that we’ve been producing smoked salmon we’ve received fantastic comments by phone, email and in writing and as our brand continues to grow internationally, we’re receiving more correspondence from our customers than ever before – particularly with the likes of social media.

What’s really rewarding is seeing how esteemed hotels, restaurants and fish merchants throughout the UK proudly refer to our brand and we regularly see menus stating how the smoked salmon used in a particular dish is specifically ours.

So, to give you a flavour of where we can be found, here’s a selection of places around the UK where you can enjoy our smoked salmon. If you’d rather enjoy our smoked salmon in the comfort of your own home or fancy trying out some of our recipes why not buy salmon online via the homepage.

London

Greens Restaurant & Oyster Bar

This elegant British eatery in St James’s is renowned for its oysters and fresh fish. It also serves meat and seasonal game, too. If you’re looking for something traditional with a menu that never fails to disappoint then we highly recommend Greens. And you can usually order John Ross Jr’s smoked salmon with soda bread. Simple, yet divine.

InterContinental London Park Lane

You’ll always catch John Ross Jr smoked salmon on the menu at the lovely Cookbook Café, which is perfectly suited to those looking for fantastic food at the same time as taking a bit of time out to sit and watch the world go by.

Babylon at The Roof Gardens

Now that summer’s here the outside seafood terrace is back, which means one thing: quality seafood dishes using fish sourced from British suppliers. And you can’t go wrong with their salmon board, which includes gin-cured John Ross Jr smoked salmon (using no less that Sipsmith’s remarkable gin).

Midlands

The Manor Restaurant

The stunning restaurant in Stratford-upon-Avon is part of the historic Macdonald Alveston Manor. Aside from the 16th century backdrop you can eat some of the most wonderfully created dishes from the menu, which includes a breakfast classic – John Ross Jr smoked salmon with scrambled, free-range eggs. What better dish is there to wake up to?

The North East

The Waggoners

Located near Darlington this interesting eatery is currently serving a starter of John Ross Jr smoked salmon with crab and red pepper mousse. According to one journalist the £27.95 per person dinner was great value, too.

The South East

Cranleigh Fish Merchant

Whilst the smokehouse is based in Aberdeen the sales office is based near Guildford, so we were delighted to see a local Cranleigh village fish merchant make a point of including John Ross Jr on his A-board!

A-board

Scotland

The Steak Club

Leaving Scotland off of our map would have been a huge faux pas. Despite being called The Steak Club at The Inchyra Hotel this restaurant serves up some fantastic fish dishes. In fact, before you satisfy your craving for red meat order the John Ross Jr smoked salmon with capers, red onion and rocket for starter.

Of course there are many, many more. But to make it more interesting why don’t you tell us where you have spotted us by contacting us at johnrossjr@johnrossjr.com or @JRJsmokedsalmon.

We’d love to hear from you.

Around Europe in three smoked salmon dishes

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Summer’s definitely arrived, which means that the holiday season is upon us. And what does the UK population generally do when the sun shines and school’s out?

Escape to even sunnier climes!

However whilst smoked salmon (Scottish smoked salmon in particular) is heavily associated with the UK it has an international following, too. So, in a bid to get you ready for your holiday and give you an idea of what you can expect to see on the menu overseas, here are a few healthy salmon recipes to whet your appetite before you fly.

Greece

Smoked salmon Taramasalata

Taramasalata has to be one of Greece’s most iconic dishes. But have you ever tried it with smoked salmon?

This is a great little dish that will give any local Greek Taramasalata a run for its money.

Ingredients

  • 50g salmon roe
  • 75g Traditional Smoked Salmon
  • 50 crème fraiche
  • The juice of half a lemon
  • Freshly cracked black pepper
  • Warm pitta bread (to serve)

Method

Place all the ingredients except the black pepper (and the bread, of course) into a blender – and blend. Try to use a setting that will enable you to deliver a firm texture as opposed to liquidising the mixture.

Season with the black pepper to taste and place the mixture in a serving bowl.

Place the bread in a toaster and warm through before cutting into thick slices and serving.

France

Kiln Roasted Salmon and Cognac Caraway Mayonnaise

Here’s an interesting little recipe we came across that blends the best of France (bread and Cognac) with the best of Scotland (smoked salmon!). It’s great for parties, too, and serves around eight people.

Ingredients

  • A side of John Ross Jr’s Plain Kiln Roasted Salmon
  • Two tablespoons Cognac
  • 1 ½ tablespoons fresh dill
  • 4 tablespoons of sour cream
  • ¾ cup of mayonnaise
  • 2 teaspoons of caraway seeds
  • 2 French sticks
  • 1 lemon (for decoration)

Method

Grind the seeds into a fine powder before mixing them, in a large bowl, with the mayo, cream and Cognac.

Place the salmon on a serving platter and cut into pieces that will comfortably sit on the bread. Chop the lemon into small slices (halved) and decorate the platter.

Cut the French stick into portions and toast. Once toasted take a piece of the salmon, place on the bread and add a spoonful of the caraway and Cognac mixture.

Use the dill as a garnish.

Italy

Kiln smoked salmon pasta

Smoked salmon and pasta is undoubtedly a winning combination. However for this Italian pasta dish we’ve used our Kiln Roasted Smoked Salmon to give that extra firm and flaky texture. Delicious.

Ingredients

  • 100g John Ross Jr Plain Kiln Baked Salmon (flaked)
  • 1 tablespoon of salted butter
  • 1 tablespoon olive oil
  • 1 finely chopped shallot
  • 100ml white wine (dry is preferable)
  • 50ml double cream
  • 200g pasta (the choice is yours however we prefer tagliatelle – and fresh if possible)

Method

In a pan heat the oil and butter and cook the chopped shallot. When golden season with salt and pepper and add the white wine before taking off the heat.

Cook the pasta. Once cooked add the cream into the wine and shallot mixture and then place the mixture back on a low heat. Once the mixture starts to boil add the pasta and mix.

Garnish with dill or even fresh basil and serve.

Sumptuous Summer Barbecue Recipes

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When the sun is shining, there’s little Brits love more than a barbecue. Succulent salmon and Scotch ribeye steak are perfect for barbecues on long summer afternoons – a great people pleaser if you are inviting plenty of guests.

Cooking salmon on the barbecue

You can enjoy barbecued salmon in a number of different ways. Here are our choices:

iStock_000021278405Small_Salmon Ready to Grill

How to barbecue salmon whole

Cooking salmon whole is perfect for large groups of guests and it’s very easy to do.

Light your BBQ to warm and fill the cavity of the fish with a generous covering of salt and rub a healthy amount into the skin. At this point you can also stuff the salmon with flavours of your choice, such as lemon or herbs. If you decide to do so, butcher’s string may be needed to hold the fish together.

With a sharp knife, cut deeply into the fish body, creating slashes that go down to the spine. This will help the fish to cook quicker and allows that lovely smoky flavour to seep inside. Brush both sides of the fish with oil and dab on some flour. Place the salmon on the heat and begin to cook.

Place the cover over the BBQ but make sure there is air ventilation, through either vents or a small gap in the opening. The cooking time for each fish will vary, depending on its size and how hot it gets. But expect to cook for at least 40 minutes.

When the skin starts to brown and crisp up, safely turn the fish using cooking tongs. Once done, carefully remove from the heat and place on a serving dish to cool for 5 minutes. If you used butcher’s string you should remove this now.

Altogether, cooking this whole salmon should not take more than an hour and can serve up to 10 guests.

JRJ_Steak

How to cook the perfect steak on the barbecue

Of course, there are other meats perfect for cooking on the barbecue. We love a nice fillet of Scotch Ribeye; season this liberally with salt around an hour before you intend to cook it. This will give it ample time to draw the moisture out of the meat and allow it to sink back in – creating tender meat. During this time the meat should come to room temperature.

If you have a coal BBQ, arrange the coals to fill one side. This will give you a hot and cool area for optimal cooking. Place the steak on this cool side with the cover on the BBQ. There is no need to sear it first. Make sure to flip the meat frequently using cooking tongs, replacing the cover each time.

When the steak is almost done, sear it quickly on the hot coals and remove it from the grill to rest. After about 10 minutes, plate up and serve with your cooked salmon.
Serve your salmon and steak up to your guests with some seasoned wedges, a light summer salad, onion rings, or a homemade spicy dip. Not sure what drink will suit your meal?

We’ve a blog for that too!

(Images: iStock)

Boats, Food and Royalty: What to Expect at the Henley Regatta

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The Henley Regatta is the world’s best known regatta and is a summer highlight for many, for both sport and socialising. And this year’s event is set to start soon (2nd – 6th July).

The Henley RegattaHenley Royal Regatta

The Henley Regatta is an annual rowing event that is held for 5 days over the first weekend in July. Over 200 races are held along the river Thames by the town of Henley-on-Thames, England where the event got its name.

The event attracts thousands of visitors to the area every year and has been running since 1839. Olympians and rowers of international standard compete in head-to-head knock out competitions along the mile long course culminating in the most prestigious event – the Grand Challenge Cup!

The Henley Regatta has been known as the ‘Henley Royal Regatta’ since 1851, when Prince Albert became its first royal patron. Since then each reigning monarch has taken over patronage.

Fine Dining at Henley

If you are planning on attending the regatta* then you will know there is so much more to the event than boat races. Henley is known for its fine food and great socialising.

There are several different bar, restaurant and café areas where you can relax with friends and make new acquaintances. You could enjoy a three-course lunch in the Luncheon Tent, or have a traditional afternoon tea here to celebrate the 175th anniversary of the races.
For something a little more formal, take a seat at the Seafood Restaurant where you can enjoy great seafood, shellfish, and even better company. Or take a short trip down the road to the Macdonald Hotel and Resort where John Ross Junior products can be proudly found on the menu.

*If you have tickets, then make sure to check out the strict dress code before you go.

Enjoy From Home

If you won’t be heading down to the South East of England this weekend, not to worry, you can still enjoy the quality food you would expect at Henley, from the comfort of your home. Why not try this boating inspired recipe?

Salmon and Lettuce Boats

Salmon & Lettuce Boats © Taste.com

Ingredients:

  • 1 Cos or Romaine lettuce
  • 1 spring onion
  • 160g plain kiln roasted John Ross Junior Smoked Salmon
  • ½ an avocado
  • 2 tbsp. cream cheese
  • 1 tbsp. chopped dill
  • 1 tbsp. lemon juice
  • Olive oil
  • Lemon zest for garnish

Method:

The first thing to do is prepare the ingredients. Start off by carefully pulling the lettuce leaves off. Wash these well and leave to dry. Slice up the spring onion and the avocado into small bite sized pieces and put to one side. Lay out the lettuce leaves so they form cup or boat like shapes on your chopping board.

Place a small amount of oil in a frying pan, and on a medium heat cook the capers for about a minute. They should turn golden and crisp. In a separate bowl combine the smoked salmon, cream cheese, spring onion, lemon juice and dill. Mix well.

Divide this mixture among the lettuce leaves, sprinkle with capers and top with the lemon zest for decoration. And finally season to taste with salt and pepper.

You now have some deliciously healthy smoked salmon and lettuce boats inspired by the weekend’s boat racing!

(images: Wikipedia and Taste)