In keeping with our tradition of providing you with Burns Night recipes, we thought for 2018 it would be nice to offer a) a Burns Night starter recipe, and b) a post Burns Night brunch recipe, which is perfect for the morning after – particularly if you’ve over indulged.

Both include our Whisky Smoked Salmon, which is perfectly apt for Burns Night.

Don’t forget to enter our Facebook competition for a chance to win a 454g pack of our Whisky Smoked Salmon, which runs for today (23^rd January) only. For details of how to enter visit our Facebook page.

More importantly, if you’re looking to buy smoked salmon or buy fresh salmon in time for Burns Night, make sure you order by close of play today.

For starter: Potted Whisky Smoked Salmon

Serves 4

Ingredients

• 300g John Ross Jr fresh salmon fillets (you can buy a whole fillet and freeze the rest for another time)
• 100g butter
• 150g John Ross Jr Whisky Smoked Salmon, diced
• 2 x lemons
• 100g pot of sour cream
• Salad (to serve)
• Melba toasts to serve
• Pink peppercorns

 

Method

Cook the fresh salmon in tin foil containing half of the butter and half of one lemon until deliciously flaky.

Once cooked, remove the lemon, tip the juices into a bowl and add the cooked salmon, the sour cream and the zest of the other lemon half. Mix up before adding the smoked salmon and then mix again. Season with salt and pepper to taste.

Divide the mixture between individual jars. Take the remaining lemon and cut small slices of lemon, one to go on the top of each jar. Melt the remaining butter in a pan with the peppercorns and leave to cool – but before it’s solidified, pour it over each jar and leave to really cool in a fridge until cold.

When ready to eat, serve with the melba toasts and the salad.

 

For brunch: Aberdeen Potato Scones with John Ross Jr’s Scottish Whisky Smoked Salmon

This is one of Jamie’s – but with an Aberdeen twist.

Serves 2

Ingredients

• 100g John Ross Jr Whisky Smoked Salmon
• 250g floury potatoes with skins on
• Sea salt
• Ground pepper
• 50g plain flour
• 1/2 a small bunch fresh chives , finely sliced
• 1 knob of butter
• ¼ level teaspoon baking powder
• Olive oil
• 3 medium sixed eggs
• A pinch of watercress
• Extra virgin olive oil
• 1 lemon cut into wedges

 

Method

Slice the potatoes into 2.5cm chunks before cooking until tender. Leave to cool and then return to pan, add the plain flour and mash them up really well.

Add the chives, butter and baking powder and mash once more. Season to taste and divide the mixture into two balls with your hands before dusting with flour.

Take a pan large enough to cook the two balls, add olive oil and when hot, place the balls in to cook, patting them down until flat and equal in depth. Turn every few minutes until cooked through and golden brown in colour.

Beat the eggs and when the scones are cooked place each one on a plate. Put the pan straight back on the heat, add some more oil and pour in the egg mixture. Use a spatula to keep moving the egg mixture around so that you get a scrambled egg with a lovely texture.

When cooked, layer on each scone before adding a piece of Whisky Smoked Salmon on top. Garnish with any leftover chives you may have.

Drizzle over a little extra virgin olive oil and serve with wedges of lemon.

We hope you enjoy your Burns Night celebrations and hope the morning after isn’t too painful. Please share any of your dishes – pictures and recipes – with us via our Facebook page.