Tag Archives: John Ross Jr

Smoked salmon Halloween ideas

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Smoked salmon recipes to get you in the mood for Halloween
Smoked salmon recipes to get you in the mood for Halloween

 

Halloween is upon us – but it doesn’t have to be all about pumpkins, chocolate and candy.

 

To help ensure that everyone benefits from this year’s celebrations (and not just those with a sweet tooth), we’ve pulled together our favourite fun Halloween recipes that are just as likely to impress your guests, as they are scare them!

 

Halloween smoked salmon sushi brain

 

Yes, you have read it correctly. And regardless of how unappealing it sounds, this step-by-step video will not fail to get you thinking about the possibilities for ‘grown ups’ when it comes to Halloween party food ideas.

 

The video, which is less than a minute long, can be viewed here.

 

Whilst there’s no quantity given for the smoked salmon, we would recommend that you purchase a 200g pack of our Traditional Smoked Salmon just to be on the safe side (and assuming that you’ll only be preparing one!).

 

Halloween sushi coffins

 

This is another creative crowd pleaser that looks fantastic and offers a fun take on traditional sushi. Thanks to netmums for this one, however to make it easier for you we’ve listed the ingredients and the ‘how to’ information below.

 

Serves 6

 

Ingredients

 

  • 125g sushi rice
  • 5 tablespoons rice vinegar
  • 1 x tablespoon sugar
  • 5 teaspoon of salt
  • Black sesame seeds
  • 1 x Nori sheet
  • 1 x 100g pack of John Ross smoked salmon

 

Method

 

Wash and drain 125g of sushi rice with a sieve four times. When thoroughly rinsed, place in a pan, cover with water and boil for around 10 minutes, with the lid on, before turning off the heat and leaving to stand for 25 minutes – making sure that the lid is left on at all times.

 

Mix the vinegar, salt and sugar and then mix this into the rice once cooled. Shape the rice into mini coffins and leave to set in the fridge.

 

When ready to use, sprinkle a few spoonfuls of the seeds onto a plate of board and ‘dip’ the sides of the coffins into them. Take a piece of smoked salmon, around a mouthful in size or enough to cover the length of the coffin, and place on the top of the coffin. Repeat until all coffins are topped.

 

Finally, cut the shape of the lid of the coffin out of the nori sheet and loosely place on top.

 

Mackerel witches brooms

 

Despite the fact that this recipe, which we stumbled across on Fish is the Dish, is SO easy to make, it’s so visually effective and a great party food snack.

 

The concept is simple. For the broomsticks you use breadsticks, long batons of carrot and celery sticks. For the broom heads, you used flaked mackerel.

 

Ingredients

 

 

Method

 

For the breadsticks, snap them into the desired ‘broom’ length. Then cut the vegetable brooms to the same size.

 

Flake the mackerel into pieces that are approximately a quarter of the length of the ‘brooms’.

 

Take a plate, and place small dollops of mash at various points on the plate. These form the ‘glue’ for the broom heads so make sure they’re not too big or not too small in relation to the sticks. Gently push the broom handles into each of the mounds of mash and then shape in a triangular shape, similar to the end of a witch’s broom.

 

Finally, take the smoked mackerel flakes and gently stick/lean them against the mash potato so that they resemble twigs.

 

Serve when ready.

 

We love the smoked salmon sushi brain. So much so, in fact, then anybody who makes one and shares an image of it with via our or Facebook or Instagram pages will be sent a 200g pack of our Scottish smoked salmon – for FREE.

Ring in the New Year… with last year’s food

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Of course we’re not referring to food that’s past it’s best, but excess Christmas food that’s now lost its festive appeal and, let’s be honest, might benefit from having a new and non-festive take on it.

 

Most of us have leftovers still in the fridge from the Christmas and New Year celebrations – and that often includes smoked salmon, too.

 

So, to see in the New Year here are two top leftover smoked salmon recipes to give you inspiration for tonight’s dinner (and, depending on how much is left in your fridge, tomorrow’s dinner, too).

 

The best bit is that you don’t even have to buy smoked salmon to enjoy these easy recipes!

 

Smoked salmon and potato rosti with poached eggs

We came across this lovely recipe in The Herald and couldn’t resist giving it a John Ross Jr twist and sharing it with you.

 

Serves 2

 

  • John Ross Jr smoked salmon (as much or as little as you’d like)
  • 1 egg (whisked)
  • 1 tablespoon plain flour
  • 10g melted butter
  • 1 tablespoon oil
  • 2 tablespoons of crème fraîche (you may even have this leftover in the fridge, too)
  • 2 potatoes, peeled and grated
  • Lettuce or any leftover salad
  • Fresh dill
  • 2 eggs
  • Salt and pepper for seasoning

 

Method

 

Lose as much moisture from the potatoes as possible by squeezing the grated potato in a colander. Then transfer to a large bowl, add the whisked egg, flour and seasoning. Heat the oil in a frying pan over a medium heat and add in the butter. Use a cooking ring to form the rosti and place a dollop of the potato mixture inside it before compacting it with a spoon. Repeat once more until you have two rostis. Cook each one for 10-12 minutes until crisp and golden before transferring to a plate.

 

Poach both eggs in a pan of hot boiling water and whilst they’re poaching, mix the chopped dill and crème fraîche.

 

When done, top each rosti with the lettuce or salad, smoked salmon, poached egg and a spoonful of the crème fraîche and dill mixture – and enjoy.

 

 

Smoked salmon and avocado

 

Wasting avocados is almost as sacrilegious as wasting smoked salmon.

 

With this simple and delicious smoked salmon recipe you don’t have to do either – and it’s really healthy, too. Perfect for that obligatory New Year health kick.

 

Serves 2

 

  • As much or as little John Ross Jr smoked salmon as you can muster
  • 1 avocado
  • Lemon juice
  • Olive oil
  • Salt and cracked black pepper

 

Slice the smoked salmon into little medallions. Season with olive oil, black pepper, salt and the lemon juice. Toss together in a bowl and leave to the side.

 

Halve the avocado and scoop out the flesh with a spoon, making sure to keep the shape intact. Then slice into strips and also season with salt, pepper, oil and lemon juice.

 

Arrange the salmon and avocado in a cocktail glass and garnish with salad.

 

Have you made any interesting and delicious smoked salmon dishes using Christmas leftovers? If you have, then why not share them with us on our Facebook page. The person who shares the most innovative dish will win a 200g pack of our Classic Smoked Salmon

Last orders… at the smokehouse

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We know it’s not quite as punchy as ‘last orders at the bar’, however we expect you’ll be hearing that phrase plenty over the next couple of weeks.

 

On to serious matters, then – well, serious if you want to buy smoked salmon online (or buy John Ross Jr smoked salmon online, at least).

 

Our last day for dispatching online orders is Wednesday 20 December. Unfortunately, we will not be able to guarantee Christmas delivery on orders made after this date – so make sure you order while you still can.

 

To be honest, you’ve probably been unable to escape us following the recent 12 Days of Christmas campaign, which, for the last two weeks, has seen us provide 20 per cent off a different, delicious item every day – for one day only.

 

We’ve been pushing the promotion via social media and our newsletter, which you can subscribe to via the home page. For those who have missed it so far then there’s still two days left including today’s offer, which is 20 per cent off a side of Kiln Roasted Salmon.

 

Now, each and every day’s promotion has been unveiled at 6am of that day. However, as tomorrow is the twelfth day of John Ross Jr’s Christmas and therefore the last day of the promotion, we thought we’d use this blog to give you an advance warning so that you’re fully prepared.

 

For those who are aware of our smoked salmon products and have been following our smoked salmon recipes throughout 2017, then you’ll hopefully be pleased to know that tomorrow’s offer is the multi-award winning Balmoral Fillet – a product that’s best described as the fillet steak equivalent of the smoked salmon.

 

So, if you want to buy the Balmoral Fillet for £30 instead of £37.50 (and if ever there’s a time to eat this stunning item it’s Christmas), then check our website from 6am tomorrow morning.

 

But of course, the real reason for this blog is to remind all those who have been too busy to buy smoked salmon for Christmas to do it before close of play on Wednesday 20 December. Don’t forget and don’t miss out!

 

All that’s left to say now is have a wonderful Christmas and from everyone at John Ross Jr, have a very happy New Year.

Buy smoked salmon for Christmas before it's too late
Merry Christmas from everyone at John Ross Jr – and don’t forget to order online before 20th December to make sure you get your smoked salmon for the festive period

Win two tickets to Concours of Elegance

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The rarest cars from around the world (many of which have never before been seen in the UK), the finest food and drink and a classic day out for the family is what lies ahead at the 2016 Concours of Elegance.

 

This year it takes place at Windsor Castle after Her Majesty The Queen graciously gave permission for the event to be hosted at what is one of the UK’s most iconic castles.

 

The annual event, which began at Windsor Castle in 2012 before moving to St James’s Palace, Hampton Court Palace and the Palace of Holyroodhouse in 2013, 2014 and 2015 respectively, takes place on 2 – 4 September 2016 and tickets can be purchased online.

 

With a raft of displays and trophy events to watch, such as The Bentley Trophy and The Jaguar Trophy, this year’s event will be a celebration of the ‘best of British’, all against the stunning backdrop of Windsor.

 

Of course, when it comes to exclusive events on this scale John Ross Jr is never far away, and we’re proud to announce that John Ross Jr smoked salmon will be available throughout the three-day event.

 

Why not visit us on the John Ross Jr stand, taste our world-class smoked salmon bagel and say ‘hello’ at the same time. Or, if you’re planning on visiting Concours of Elegance in style and thinking of taking the hospitality option, then we will be helping to create that ‘perfect picnic’, which you can purchase in advance and collect on the day. Click here to discover the picnic menu Mosimann’s has in store for what will undoubtedly be a fantastic weekend.

 

Be our guest

 

John Ross Jr is offering a pair of tickets for the Sunday, where amongst many other things you’ll be able to see:

 

  • The Octane Tour – a 90-car tour including cars from all eras of motoring.
  • The Bentley Trophy – 90 of the finest Bentley cars throughout its history, including Blowers and Mulsannes. A panel will then decide which is the finest model and deserves the 2016 trophy.
  • The Grand Depart – watch hundreds of the finest cars leave the grounds of Windsor castle.

 

To be in with a chance to win, simply sign up to our newsletter (at the bottom left of our homepage at www.johnrossjr.com) or for those that have already subscribed, leave a review of your favourite product on our website. Whether you’ve entered by subscribing to the newsletter or reviewing a product, you’ll be pooled together and one lucky winner will be drawn out of the hat* and notified by email by midday on 26th August.

 

Of course, if you can’t wait until the event to enjoy our award-winning products then you can buy smoked salmon here.

 

*Terms and conditions apply

Fun, food and festivities at this year’s Edinburgh Fringe Festival

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Following on from our last blog, where we celebrated this year’s Whitstable Oyster Festival, we’re going to move 450 miles north to celebrate the largest arts festival in the world – The Edinburgh Festival Fringe.

 

Whilst it’s a less foodie-led event when compared with Whitstable’s fresh fish and seafood focus, it is one of Scotland’s key cultural events. In 2015, there were over 50,000 performances of over 3,300 shows in 313 venues.

 

This year, the festival takes place from 5 – 29 August and as there is so much going on we won’t even attempt to provide listings; you can get that here.

 

Besides, we’re all about the food.

 

So, where do you go in-between performances to eat and enjoy some of the finest food Edinburgh has to offer? Those who know Edinburgh well will know that there is no shortage of cafes, restaurants and bars with a wide selection of fabulous food on offer. From pop-up restaurants to Michelin Starred-restaurants, Edinburgh has it all.

 

To make it easier for you – and to counter people asking ‘where can we buy John Ross Jr smoked salmon in Edinburgh?’, which we regularly get asked in relation to other parts of the UK – we’re going to break it down into eateries where you can buy John Ross Jr smoked salmon.

 

Macdonald Cardrona Hotel & Macdonald Holyrood Hotel

 

Will you be enjoying the Fringe Festival for more than one night? If so, and you’re staying at either of these excellent hotels, then you won’t have too much trouble finding our smoked salmon as they generally proudly display it, with a John Ross Jr name check, on their menu.

 

The Glasshouse Hotel

 

If you’re fortunate enough to be staying at this stunning five-star boutique hotel, then you will no doubt enjoy the seasonal menus and, weather permitting, picnics on the hotel’s exclusive rooftop garden. As a customer of ours, you’ll no doubt find our smoked salmon during your stay, too.

 

The Dovecot Café by Leo’s

 

This artisan café offers a wide selection of stunning food ranging from salads and cakes to sandwiches and quiches. With a sandwich selection that includes hummus, beetroot and carrot with coriander as well as Mull of Kintyre Cheddar, apple and Leo’s tomato chutney, you’ll be spoilt for choice. But if it’s a smoked salmon sandwich you’ve come for, then their smoked salmon bagel with cream cheese and a wedge of lemon will not disappoint.

 

If you’ve been on your feet all day and fancy nothing more then getting back to wherever you’re staying – and avoiding pacing the streets of Edinburgh to find the three places listed above – then all is not lost. You can find a range of John Ross Jr products at Waitrose, Sainsbury’s and Tesco.

 

Will you be going to the 2016 Edinburgh Festival Fringe? If so, share your pictures via our Facebook page or via Twitter.

 

It can’t all be about smoked salmon, can it?

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John Ross Jr celebrates oysters - not smoked salmon - as part of the 2016 Whitstable Oyster Festival.
John Ross Jr celebrates oysters – not smoked salmon – as part of the 2016 Whitstable Oyster Festival.

No, it can’t.

 

Of course smoked salmon is very dear to our hearts as you would expect, however sometimes it’s nice to put someone (or something) else in the spotlight and for this week, we’ve chosen oysters.

 

Why oysters? Two reasons. First of all, they’re delicious and, like smoked salmon, are often aligned with all things luxury when it comes to fish and seafood. Secondly, it’s the Whitstable Oyster Festival up until 31 July.

 

From oyster trails and quizzes through to food fairs and oyster eating challenges, there isn’t a celebration quite like this anywhere else in the UK.

 

The festival celebrates its 32nd year in 2016 and aside from oysters you can expect to find a wide selection of entertainment ranging from live music and comedy through to art and film.

 

Even if live music and some of the freshest seafood isn’t what you’re looking for, then simply enjoy Whitstable’s laid back atmosphere and traditionally British feel, which never fails to disappoint.

 

When it comes to food, if you’re looking for more than oysters (and by that we mean fresh fish) then visit the Fishermen’s Feast, where you can buy the freshest fish Whitstable Bay has to offer. And if you’d prefer the confines of a restaurant, then Wheelers Oyster Bar, which also happens to serve John Ross Jr smoked salmon, is hugely popular.

 

Over 80,000 people are expected to descend on what we believe is one of Kent’s finest destinations so be prepared for a busy week. And make sure you have an appetite, too.

 

Finally, if a blog post on oysters alone was too much for our core readers, then here’s an oyster AND smoked salmon recipe to redress the balance.

 

Will you be going to the 2016 Whitstable Oyster Festival? If so, share your pictures via our Facebook page or via Twitter.

Summer smoked salmon salad recipes

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Summer salads: tasty, healthy and ideal for that perfect picnic
Summer salads: tasty, healthy and ideal for that perfect picnic

It’s summer! Well, at least it should be.

 

Despite the driving rain the John Ross Jr team remains positive about what July holds weather-wise. So, in anticipation that the clouds are going to part and the sun is going to shine, we thought we’d equip you with some easy-to-prepare summer salad recipes to enjoy as part of your picnic (we can but hope).

 

Of course, these are all smoked salmon recipes however feel free to experiment with our Smoked Mackerel Fillets or Hot Smoked Trout, too.

 

For the first recipe, we couldn’t resist a little nod to the UK’s most celebrated tennis event: Wimbledon.

 

After tennis (and arguably rain), Wimbledon is associated with strawberries and cream, so here’s a strawberry-themed salad which is tasty, healthy and filled with the spirit of summer.

 

Summer fruit smoked salmon salad

Serves 4

 

Ingredients

 

  • A 200g pack of John Ross Jr’s Traditional Smoked Salmon (torn into strips)
  • 1 bulb of fennel (trimmed, cored and sliced into fine strips)
  • 50g rocket
  • 50g spinach
  • 100g strawberries (halved)
  • 50g raspberries
  • 50g blueberries
  • A handful of pine nuts
  • A sprinkling of pomegranate seeds
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons of wholegrain mustard
  • 1 teaspoon of honey (runny)
  • Fresh, crusty to bread to serve (optional)

 

Method

 

In a bowl, whisk together the olive oil, white wine vinegar, mustard and honey.

 

Place the smoked salmon, fennel, leaves and fruit (except the pomegranate seeds) in a separate bowl. Drizzle the dressing over the salad and gently toss so that everything is covered.

 

Sprinkle cracked black pepper over the top (to taste) and finish with a sprinkling of pomegranate seeds and pine nuts. Serve with the fresh bread.

 

Hot smoked salmon and grapefruit salad

Serves 4

 

The BBC Goodfood site is a rich melting pot of delicious recipes and this summer salad we came across proves it. We’ve made it our own, of course, but this balances the smoky flavours of the salmon with the sharp, tangy tones of the grapefruit.

 

Ingredients

 

2 packs of John Ross Jr’s Kiln Roasted Smoked Salmon

2 grapefruits

1 red onion (sliced)

1 fennel bulb (finely sliced)

50g rocket

50g watercress

2 teaspoons of fennel seeds (crushed)

2 teaspoons runny honey

1 large tablespoon of wholegrain mustard

2 tablespoons of olive oil

 

Method

Peel the grapefruits and split the segments into individual pieces.

 

Make the dressing by combining the oil, mustard, honey and any grapefruit juice that you can get from any otherwise wasted fruit, such as that stuck to the skin. Season the dressing to taste.

 

Toss the grapefruit, fennel, onion, watercress, rocket and half the dressing. Arrange on a serving dish, flake over the hot smoked salmon and then sprinkle the remaining dressing and the crushed fennel seeds on top. Serve and enjoy.
Share your favourite summer salad recipes with us via our Facebook Page or Twitter using @JRJsmokedsalmon.

A mark of Scottish food excellence

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John Ross Jr's Managing Director, Christopher Leigh, collects the Fish and Seafood Award for the Balmoral Fillet
John Ross Jr’s Managing Director, Christopher Leigh (centre), collects the Fish and Seafood Award for the Balmoral Fillet

 

For those of you who don’t yet know, we won one of Scotland’s most coveted food awards on 2 June.

 

After being shortlisted from 245 entries received from food and drink producers across Scotland for the Scottish Food & Drink Excellence Awards, we were presented with the Retail Award – Fish and Seafood for our Balmoral Fillet.

 

The Balmoral Fillet is taken from the crown of the fillet of salmon, which forms the most tender and succulent part of the fish. It’s slowly cold smoked in red brick kilns dating back to the 1800s over oak and beech chippings to deliver a melt in the mouth smoked salmon that is truly world class.

 

Whilst we’re absolutely delighted to be recognised for what is regularly referred to as the ‘jewel of the smoked salmon crown’, we’re also delighted for all the other winners who were recognised for the role they play in shaping the Scottish food and drink industry.

 

More importantly, we’re delighted that now, more than ever, Scotland is increasingly becoming regarded as a country that offers some of the best food products in the world. In fact, Scotland has almost become a ‘food brand’ in its own right.

 

So, to celebrate our success and the success of the Scottish food and drink industry as a whole, we’ve decided to offer 10 per cent off our award-winning Balmoral Fillet until 30 June. All you need to do is enter the promotional code ‘0ZIRZUO9FTHX’ at checkout to qualify.

 

For more information on our award win click here.

 

And for those who would like to be added to our newsletter and regular offers subscription list, email johnrossjr@johnrossjr.com with ‘SUBSCRIBE’ in the subject heading.

Posh fish and chips

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John Ross Jr provides two 'posh' fish and chips recipes
‘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.

This batter’s light, crispy and delicious.

 

Serves 2

 

Ingredients

 

2 x John Ross Jr fresh salmon fillets

100g plain flour

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.

 

Serves 2

Ingredients

 

2 x John Ross Jr’s skate wings

120g plain flour

1 x egg (large)

Salt (a pinch for the batter mixture)

6 – 7 tablespoons of skimmed milk

2 x potatoes (peeled and chopped into strips)

2 x slices of lemon

 

Method

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.

www.johnrossjr.com

 

 

 

Top tips on how to BBQ fish

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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.

  1. 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

 

  1. 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

 

  1. 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

 

  1. ALWAYS cover your fish with a layer of oil – again, this helps to prevent sticking

 

  1. A general rule of thumb is that for every inch of thickness, try and cook for between 8 – 10 minutes

 

  1. 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.