Quality salmon is incorporated into a number of rich, exciting, creative dishes across the globe. England may have already exited the World Cup, but we’re intent on bringing nations together by celebrating the international popularity of this smoked fish.

How do other nations and continents prepare their salmon? Let’s take a look:

In spicy Brazilian orange

This tangy, slightly spicy dish is particularly popular in Brazil and other parts of South America. Simply marinade your salmon fillets in lemon and orange juice for half an hour then cover in a combination of orange skin, lime skin, two tablespoons of brown sugar, squeezed garlic and a generous sprinkling of cayenne pepper. Delicioso!

In an Asian Rangoon

One for those with nimbler fingers than the average, but salmon Rangoon is a rich, enticing appetiser. Deep-fried Rangoons are traditionally served with crab but smoked salmon and cream cheese presents an even more indulgent option.

Once you’ve combined a mixture of salmon, cream cheese and thinly-sliced spring onions, place them in wanton wrappers and fold up to make a cute little parcel. Then fry in a couple of inches of hot oil until it’s lightly browned. Not as healthy as many salmon dishes, but undeniably excellent.

In a Spanish potato tortilla

Potato and salmon tortilla is an excellent option for buffets and cold lunches. Combine 6 large free-range eggs with softened, chopped potatoes and plenty of dill and pepper in an ovenproof bowl and then bake for around 40 minutes, or whenever the egg has just set. Eat cold and enjoy.

In an English wellington

Wellingtons are, of course, associated with beef, but there’s a very strong case to be made for salmon being a better fit for this puff pastry dish – particularly when you want something a little lighter in the summer months.

Simply encase a salmon fillet in a bed of puff pastry with a cooling mixture of dill, cucumber, honey and mustard, and leave to bake for around 40 minutes. Salmon wellington is anything other than an ersatz option.

In a Thai one-pot style

This recipe is perfect for avoiding mess in the kitchen and, of course, tastes brilliant. Add your salmon fillet to a skillet on a medium heat for a few minutes until it’s browned and then remove it. Then fry spring onions with lemongrass and pour in a fair whack of coconut milk, lime juice and a couple of teaspoons of Thai red curry paste to taste. Serve with green veg and fragrant rice.

What’s your favourite, most unique way to serve salmon? Follow us on Twitter or Like us on Facebook and let us know!

(Image: Steven Depolo under CC BY 2.0)

June 2014

Food connoisseurs seeking a modern twist on traditionally prepared smoked salmon need look no further. London’s internationally renowned department store, Harrods, has made traditional smokehouse John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea exclusively available at its iconic food hall.

Cured and smoked in traditional red brick kilns listed by Historic Scotland and dating back to 1857, John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea is delicately smoked over a blend of tea and smouldering oak chippings for 24 hours.

Tapping into Britain’s growing demand for innovative smoked salmon flavours and using China’s most famous tea leaf, often distinguished by its smoky aroma, John Ross Jr’s latest artisan product delivers a beautifully smoked flavour and succulent, rich texture reminiscent of how smoked salmon used to taste.

John Ross Jr’s Tea Smoked Salmon is available in 200g packs for £9.95 and joins the smokehouse’s range of artisan products already available at the Knightsbridge retailer.

Christopher Leigh, John Ross Jr’s Master Smoker, comments: “We’ve created a product that is going to strike a chord with foodies who appreciate a rich, depth of flavour and those who enjoy their smoked salmon with a strong, punchy smoke. This product hasn’t been developed as a marketing ploy or to tap into the latest trends. We wanted to develop a smoked salmon that appealed to those with discerning palates and our latest creation does just that. We’ve created an aromatic flavour that strikes the perfect balance between traditional and contemporary tastes and we’re delighted to make the product exclusively available through Harrods.”

For more information visit www.johnrossjr.com or www.harrods.com.

Ends

Notes to editors:

John Ross Jr
As holder of the Royal Warrant and supplier to world-renowned hotels and restaurants across the UK and 36 other countries, John Ross Jr is now an internationally recognised brand. Supplying the world’s most celebrated restaurants from Gary Rhodes’ Rhodes 24 to the London Intercontinental, John Ross Jr has received international acclaim for its Scottish Smoked Salmon.
John Ross Jr (Aberdeen) has been producing superior Scottish smoked salmon in the truly traditional way for over 150 years making us one of the last remaining producers using this technique.
We genuinely produce our product in the time-honoured fashion and our brick kilns are so rare they have been awarded ‘listed’ status by Historic Scotland. The rare red brick kilns sited at the centre of our busy fish processing area have survived throughout the 20th century and into 21st century. Used every day, the traditional brick kilns are used to smoke what many world-class chefs view as the best smoked salmon in the world.
Our core team, which includes five family members, has almost a century of collective experience of the smoked salmon business.

For more information please visit www.johnrossjr.com.

For further information please contact:

 John Ross Jr
Stuart Pearson
The PR Farm
01483 892301 / 07812 086211
stuart@theprfarm.com.

Harrods
Pooja Sharma-Jones
Food Halls and Restaurants Marketing & Communications Manager
020 72256884
pooja.sharma-jones@harrods.com

Wimbledon is here once again. And whether or not Andy Murray retains his title, the one thing that Wimbledon signifies is summer (well, most of the time).

To celebrate Wimbledon and all things summery, we thought we’d try and give you some inspiration for alfresco light bites whilst taking in one of the most quintessentially British events of the year.

If you’re about to buy smoked salmon online then make sure you have enough in to make the two recipes below.

Once you’ve read this all you will need to do is serve, eat and love over the next couple of weeks.

Enjoy!

Grand Slam Salmon with a tangy horseradish sauce

This dish is very simple to make, which means that you can spend less time preparing food and more time watching the tennis!

Serves 2

Ingredients

• 2 tbsp mayonnaise
• A third of a tablespoon of flat leaf parsley (chopped)
• ½ tablespoon horseradish
• A third of a tablespoon of whole-grain mustard
• A sprinkling of freshly cracked black pepper (to taste)
• 4 slices of wholegrain or soda bread
• 4 slices of John Ross Jr’s Traditional Smoked Salmon
• Fresh dill (to taste)

Method

1. Mix together the mayonnaise, parsley, horseradish, mustard and pepper. Stir well.
2. Grab two plates, place two slices of the bread on each one then lay one slice of smoked salmon on each slice. Add a spoonful of sauce on each slice before garnishing with the dill.

Strawberries and cream cheese smoked salmon on Bruschetta

Strawberries and cream or smoked salmon? Now you can have both – at the same time!

We came across this recipe and couldn’t resist. It is Wimbledon, after all.

Ingredients

• Four slices, John Ross Jr’s Traditional Smoked Salmon
• One fresh French baguette
• A pack of Philadelphia (or equivalent)
• 1 cup of fresh strawberries – with stalks cut out
• 1 sprig of basil

Method

Prepare the strawberry cream cheese by combining the strawberries and cream cheese in a processor. Refrigerate until needed.

Slice the baguette according to how hungry you are. Spread each slice with the strawberry cream cheese and then layer the smoked salmon on top. Finely slice the basil and sprinkle on top before placing the pieces in the oven for 3-5 minutes.

Serve with a sprig of basil and a halved strawberry on top.

Royal Ascot 2014 is underway and the ladies are donning their hats for a wonderful few days of racing, socialising and of course wining and dining. To get into the spirit of things we thought we’d take a look at a few salmon recipes inspired by the millinery on display at this year’s event; some however look so beautiful you won’t want to eat them!

Smoked Salmon and Cream Cheese Canapés

If you follow our blog you will know that we are fond of a smoked salmon, cream cheese and chive combination. And with a little bit of artistic flare you can turn this basic aperitif into a masterpiece.

Transform this dish with some carefully arranged sprigs of fresh dill and place on a long serving plate. Zest a large lemon, or peel finely, and top the salmon with the strands. This will add a pop of colour and interest to the plate.

Smoked Salmon and Asparagus Spears

Asparagus is a spring time vegetable which is hugely popular. So if you can still source it, you’ll have a deliciously fresh bite sized dish.

All you will need is:

• 16 asparagus spears
• 250g of smoked salmon
• 2 sheets of nori (optional)

Method:

Start off by cooking the asparagus. To do this, boil the spears in water for around 2 minutes. When ready they will be bright green and crisp. Remove from the heat and refresh under cold water.

Slice the salmon into strips and wrap around the asparagus. For added flavour you could then cover this with strips of nori. Place on a plate seam side down to avoid unwrapping, ready for serving.

Smoked Salmon Roses

All of the finest canapés look appetising, as most people eat with their eyes. So the better a dish looks the better it should taste!

If you have a few free minutes and would like to improve the appearance of your salmon recipes, try turning your fish into flowers.

Fish flowers are easier than you may think. Simply, finely slice the salmon into thin strips, and at irregular intervals gently fray the edges with a sharp knife or scissors. Wrap the smoked salmon around itself into a loose cone and place down. As the curl relaxes, the fish will form the shape of a flower in bloom. Try for yourself!

At the Races

If you are attending the races this week, Pimm’s and afternoon tea are a must, but fine dining experiences are also available if you are looking for a meal. With inventive cuisine and only the best chefs, whether you have a private box or are stood in the grandstand, the food here is bound to impress, just as much as the view will from this spectacular location.

Enjoy Royal Ascot and remember – you dress to impress, so your food should look great too!

Wimbledon is just around the corner – will you be watching?

We will be, and we’ll be enjoying some delicious smoked salmon light bites and snacks while we watch … (of course, there will be strawberries and cream for dessert too!)

If you’d like to join us in some smoked salmon appreciation when the tennis starts on June 23rd then take a look at a few of these delightful recipes:

Cheese and Crackers, With Smoked Salmon and Chives

Cheese and crackers has long been a popular combination here in the UK, as well as further afield. We think adding a little smoked salmon into the equation will make this snack even more delicious.

Simply stack crackers with a cream cheese infused with freshly chopped chives, and top with a small slice of smoked salmon. We think each of these is a little bite of heaven.

Smoked Salmon and Cucumber

For light hors d’oeuvres that are truly refreshing, try these easy, stackable nibbles. You will need:

• 100g smoked salmon
• 125g cream cheese
• ½ a cucumber
• Fresh dill

Slice the cucumber into disks and place on a plate individually, with a piece of dill on each. Spread each slice with a generous amount of cream cheese and top with a small piece of smoked salmon. This recipe should make 10 even-sized stacks and if kept covered can be refrigerated for up to 2 days.

Smoked Salmon and Watercress Rolls

These fishy rolls look a little more refined, and are sure to impress if you have friends round to watch the tennis. Plus they’re really simple to make.

Ingredients:

• 50g cream cheese
• 25g soured cream
• Lemon juice
• Fresh dill
• 100g smoked salmon
• 75g watercress

Method:

In preparation for making these smoked salmon and watercress rolls, line a large Tupperware box with cling film. In a separate bowl, combine the sour cream, cream cheese and lemon juice until smooth, before adding the dill.

Lay slices of the smoked salmon on a clean, dry surface and divide the creamy mixture between each piece. Make sure to leave a small gap from the edges, otherwise when you roll the salmon the cream will come out of the ends. On top of the cream cheese add the watercress and roll up tightly.

Store the rolls, seam-side down, in a cling filmed Tupperware box on the bottom shelf of your fridge until serving; this will help them hold their shape. When ready to eat, simply place on a plate and dress with a little more watercress. They are meant to be eaten whilst chilled so serve them up to your hungry guests as soon as they settle down to enjoy the tennis.

Do you have any other delicious smoked salmon snacks planned for Wimbledon? We’d love to hear your recipes – especially if you buy salmon online from us here at John Ross Jr. Facebook us some pics of your masterpieces!

They say that food is the way to a man’s heart. So, with Father’s Day coming up, why not treat dad to the perfect Father’s Day gift.

As a special offer we’re giving our customers 20 per cent off John Ross Jr’s D Cut side of smoked salmon (usually £26.50) for Father’s Day. To receive the discount enter the code ‘BXQWK55MKEOW’ when you buy salmon online between 6-13 June.

Whether dad is a foodie or not, he won’t be able to resist being bowled over by a spread of fine foods – so look no further and take advantage of our one-time offer.

Other perfect gift ideas for dad include:

•    Traditional Smoked Salmon (£27.95)

A whole side of our Traditional Smoked Salmon for food connoisseurs – and dad! It never tastes better when its been left to mature and is sliced by hand in your own kitchen. Don’t be afraid of carving it yourself, it really is not as hard as you would think.

•    Sliced Side of Whisky Smoked Salmon (£29.95)

Just under a kilo of sliced Balvenie Whisky infused, traditional smoked salmon – a twist on convention with a delicious rounded sweetness.

•    Sliced Side of Tea Smoked Salmon (£31.95)

This sensational new smoked salmon has been slowly cold smoked using Chinese tea – Lapsang Souchong Tea – renowned for its aromatic flavour. The use of the tea in the kilns creates a truly aromatic, smooth yet deeply rich smokiness – unlike any smoked salmon we’ve ever made.

Alternative Fish Fingers: Tasty Recipes from Scratch

Trying to get your children to eat quality food that is good for them can be tricky. But one child’s meal has stood the test of time and is extremely popular – fish fingers. So we thought we’d share our favourite recipe for your very own homemade version.

Fish Fingers

Fish fingers, or fish sticks as they are known in America, were first referenced in a magazine in 1900 and have been a firm family favourite since World War II.

Fish fingers made with fillets are considered the best quality version and they are usually made with white fish. Personally, we think our fresh cod fillets make for the tastiest homemade fish fingers around. Have a go at the following recipe and let us know if you agree!

How to Make Fish Fingers

Ingredients:
500g skinless fish fillets (cod, salmon and haddock work best)
50g golden breadcrumbs
1 free-range egg
3tbsp plain flour
3tbsp sunflower oil
Salt
Black pepper
½ a lemon for decoration

Method
1.    Start off by mixing the flour with a sprinkle of salt and black pepper.
2.    In another bowl beat the egg until smooth and glossy.
3.    Cut the fish into 4 or 8 thick pieces using a sharp knife and dip each piece into the flour until evenly coated. Remove from the flour and dip them into the beaten egg, then the breadcrumbs. Place onto a plate.
4.    Once you have prepared the fish fingers it is time to cook them. Heat the oil in a pan until sizzling and add the fish fingers. Cook the fish fingers for around 5 minutes, until golden brown and crispy. If you have a deep-fat fryer cooking times may be reduced. Make sure to turn them every now and again so that they are cooked evenly on all sides. If your pan is small you may have to cook in batches.
5.    When ready, remove the fish fingers from the pan using a spatula and place on some kitchen roll. This will make sure any excess grease is drained away.
6.    Serve up with a side of your choice. We’d recommend a lemon slice and some good old-fashioned bread and butter. Enjoy!

For more delicious recipes take a look at our serving suggestions page!

Do you enjoy a fish dish midweek or perhaps a smoked salmon cream cheese bagel on a weekend? Then you may not realise it but you may be preventing yourself catching a disease. Oily fish has great potential health benefits and when enjoyed in moderation can lead to a longer and healthier life. Here’s how:

Types of Fish

The species that has the most health benefits are oily fish such as:

Nearly all of these oily fish listed are rich in omega 3 with a lot more natural oils in comparison to whitefish. This is found in their body tissue and in their stomach cavity. Oily fish is also packed with lean protein as well as vitamins A, D and E

Health Benefits

There are a number of different health benefits that come with eating oily fish once a week. The most researched are as follows:

• Arthritis – One portion of oily fish a week could cut the risk of developing rheumatoid arthritis in half.

• Cardiovascular Disease – It can also play a part in the prevention of cardiovascular disease where the oils in the fish counteract the effects of mental stress on the heart.

• Dementia – It can help your working memory. Investigators from Chicago have found that eating oily fish can protect alcoholics from dementia. Those exposed to fish oils had 95% less neuronal death and neuroinflammation than those without.

• Cancer – The omega 3 in the fatty fish can be used in the treatment of oral and skin cancer. These oils will inhibit the growth of malignant and pre-malignant cells and will not harm the normal cells. It is also suggested that it may help prevent prostate cancer but there is currently no scientific proof to support this.

• Sight – Protect your eye sight as you age by eating fish. DHA an omega 3 fatty acid has been found to lower the risk of vision loss in the elderly.

Are you reading this and thinking “maybe I should up my intake of fish”? Well take a look at the healthy salmon recipes at John Ross Jr. You’re sure to find something that makes your mouth water.

Are you looking for some tasty Scottish smoked salmon or some fine foods in general? Then take a look at John Ross Junior’s website. A family run business they are a fish merchant and curer appointed to Her Majesty The Queen and sell only the best fish. So if you are food savvy give John Ross Junior’s smoked salmon a taste!

Buying and preparing dishes with smoked salmon can be like buying wine; plenty of choice with not enough people who really know about it to advise you. So, if you’re looking to buy smoked salmon or in need of tips on how to confidently add it to your gastronomic repertoire, here are a few pointers.

1.    Quality counts
Even before you’ve scoured the recipe books for culinary inspiration make sure you buy smoked salmon that’s rich in flavour and texture. Avoid chewy, greasy, oily and overly ‘mushy’ textures and go for salmon that melts in the mouth. Traditional smoking methods provide a smoother and often much firmer consistency.

2.    Don’t over complicate things
Here at John Ross Jr., we’re strong advocates of serving smoked salmon on its own with little more than a sprinkling of fresh lemon juice and crushed black pepper. Providing the quality of the smoked salmon is good this makes for a delicious starter. Not only that but it’s also easy to prepare. Don’t be afraid to go back to basics and let the flavours speak for themselves.

3.    A perfect (and healthy) start to the day
Smoked salmon for breakfast doesn’t have to be reserved for special occasions. It’s simple to prepare, great served with scrambled eggs and its rich protein and omega 3 content means it’s a healthier and more filling alternative to a bowl of cereal!

4.    The ideal snack
From blinis and breads to sushi rolls and a wide assortment of savoury snacks, the true versatility of smoked salmon has finally been realised. Whether you’re planning a night in with friends or craving a light, yet healthy, snack, smoked salmon fits the bill.

5.    Experiment with your cooking
As smoked salmon purists we prefer to eat smoked as it comes however it’s great in hot dishes, too. From tossing the trimmings in pasta dishes to using it in tarts, quiches and bakes, smoked salmon can add a richness and depth of flavour that other fish can’t.

Why not keep visit our serving suggestions for some more ways to serve your salmon, or send your serving suggestions our way on our facebook page