Tag Archives: smoked salmon

Swap chocolate for smoked salmon this Easter

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Replace chocolate eggs with healthy fish this Easter

Easter, which is usually a time for chocolate consumption on an epic scale, is around the corner. However, this Easter is very different in as much as we’re all trying to stay healthy and keep our immune systems strong and resilient, which is why John Ross’s smoked salmon boxes and fresh fish boxes are the ideal (and healthy) alternative Easter gift.

 

A copious amount of chocolate is unlikely to boost your immune system (although, believe it or not, chocolate is said to include immune-boosting qualities), whereas fish contains a plentiful source of healthy fats such as Omega 3 and Zinc, which helps your body’s immune system repair damaged cells.

 

So, if you’re looking for Easter gift ideas that don’t require you to leave the house during this strange period then John Ross’s fish box is the perfect Easter-gift-that’s-not-chocolate for friends and family – or even as a gift to yourself (and if this isn’t a time for self care then we don’t know what is).

 

On a more practical level, getting fresh fish and smoked salmon delivered to your door means that you don’t need to venture out of the house, stand outside the supermarket in a long queue or risk going to buy fresh fish or buy smoked salmon only to find an empty fish counter staring back at you.

 

Whether you’re looking to buck the chocolate trend this Easter, buy healthy Easter gifts or simply want a more practical solution to buying the best quality smoked salmon and fresh fish, then John Ross’s smoked salmon boxes and fresh fish boxes might just be what you’re looking for.

 

To buy John Ross smoked salmon or choose from a selection of fresh fish boxes, visit out fresh fish box page here.

 

If you love smoked salmon…

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… then you’ll love these Valentine’s Day smoked salmon recipes. Food is the language of love, after all.

 

But as a ‘starter’ – and before we reveal our top two Scottish smoked salmon recipes for Valentine’s Day – we’d like to share our news that we’ve just launched our smoked salmon for smoked salmon lovers pack in over 300 Waitrose stores around the UK.

 

Building on our recently rebranded Waitrose pack, which now features a striking white and gold foil block pack design with a blue, saltire-inspired* motif, we’ve added a Valentine’s Day label for a limited time only.

 

If you love smoked salmon then you’ll love our Valentine’s Day pack – available in Waitrose for a limited time only

 

The Valentine’s Day pack hits Waitrose shelves this week and will run until 15 February, so keep an eye on our Facebook page for updates on a Valentine’s Day food competition that we’re planning on launching soon.

 

Right, then – onto the main course.

 

These two delicious smoked salmon recipes are guaranteed to get your partner’s heart racing. What’s more, they’re easy to make smoked salmon dishes, so you can spend less time in the kitchen and more time… well… enjoying Valentine’s Day.

 

Smoked Salmon Sushi Bowl with brown rice and toppings (serves 2)

 

  • 2 x cups of brown rice / sushi rice
  • 1 x avocado
  • 2 x handful soy edamame beans
  • 2 x tbsp sushi ginger
  • 2 x tsp sesame seeds
  • 150g x John Ross smoked salmon

 

Method

 

  1. Boil the brown rice according to the packet whilst in another pan boil the edamame beans until cooked.
  2. Place the rice in bowl and top with the avocado, edamame beans, ginger and smoked salmon.
  3. Layer the smoked salmon on top, sprinkle sesame seeds and serve with soy sauce

 

Smoked Salmon and Fresh Pea Pasta (serves 2)

 

  • 250g pasta
  • 100ml crème fraiche
  • ½ lemon juice and zest
  • 100g John Ross smoked salmon
  • 100g fresh peas
  • ½ handful of spinach
  • Salt and pepper

 

  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet, for the final minute add the fresh peas.

 

  1. Once the pasta and peas are cooked, drain and keep some of the cooking water.

Return to the pasta and peas to the pan and add the crème fraiche, peas, lemon juice and zest.

 

  1. Toss the pasta until well mixed, put the lid back on to keep the heat in and allow the spinach to wilt. Add the reserved cooking water, 1 tbsp at a time to thin the sauce if it becomes too thick.

 

  1. Finally, tear up the salmon and add to the pasta, season with salt and pepper and toss again.

 

*The Flag of Scotland, called The Saltire or Saint Andrew’s Cross, is a blue field with a white saltire. According to tradition, it represents Saint Andrew, who is supposed to have been crucified on a cross of that form (called a crux decussata) at Patras, Greece.

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.

Can you bake smoked salmon?

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The answer is ‘yes’, so to celebrate National Baking Week (15 – 21 October), we’re providing you with a selection of delicious baked smoked salmon recipes and offering a few culinary ideas that are guaranteed to impress.

 

Keep reading to find out more about our National Baking Week giveaway.

 

Smoked salmon and Parmesan cheese muffin recipe

 

This baked smoked salmon recipe is simply delicious – and incredibly quick and easy to make.

 

Serves 6

 

Ingredients

 

  • 200g John Ross Jr Traditional Smoked Salmon
  • 200g self raising flour
  • 200ml semi skimmed milk
  • 100g Parmesan cheese
  • 1 x egg
  • 20g crème fraiche
  • A pinch of salt
  • A pinch of black pepper

 

Method

 

Preheat your oven to 180°C. As it’s heating, cut the smoked salmon into small squares and grate the cheese. In a bowl, whisk the egg and crème fraiche before slowly combining the flour, salt and pepper. When blended, add the smoked salmon and cheese. When everything has been thoroughly combined, share the mixture into six muffin moulds and bake for 10 – 15 minutes. When ready, take out of the oven, place on a wire rack and leave to cool before eating. We’d recommend that you eat these slightly warm.

 

Savoury smoked salmon cake

 

Another baked smoked salmon recipe winner – and a savoury dish that’s perfect for snacks. Cakes don’t have to be all about the sugar, after all.

 

Serves 12

 

Ingredients

 

  • 100g John Ross Jr Traditional Smoked Salmon
  • Handful of finely chopped dill
  • 100g grated mature cheddar
  • 3 x eggs
  • 3 tbsp vegetable oil
  • 100ml milk
  • 5 cups of self raising flour
  • 1 tbsp baking powder
  • Salt and pepper (to taste)

 

Method

 

Preheat your oven to 180°C.

 

Grab a large bowl and whisk the eggs before adding the oil and milk. Whisk until thoroughly combined and then add the flour, baking powder and a pinch of salt and pepper (optional). Whisk until you have a smooth mixture and then add the smoked salmon, cheese and dill. Whisk once more until fully combined.

 

Take a loaf pan, line it with butter and then pour in the mixture before baking for 40 minutes.

 

Delicious rye soda bread recipe

 

This one, which we’ve learned from Jamie Oliver, is less about baking in the smoked salmon and more about creating a delicious bread that can go with any type of smoked salmon topping – and be eaten with as much of it as you like!

 

It’s also really healthy and filling, too.

 

Serves 6

 

Ingredients

 

  • 250g wholemeal flour
  • 300g of natural yoghurt
  • 100g rye flour
  • 50g porridge oats
  • 1 x tsp bicarbonate of soda
  • 1 x egg

 

Method

 

Preheat your oven to 190°C.

 

Mix both flours, the oats, the bicarbonate of soda and one level teaspoon of salt in a bowl. In a separate bowl, whisk the egg and yoghurt before stirring it into the bowl of flour and oats. Bring the mixture together using your lightly floured hands.

 

When combined, shape into a ball, place on a floured baking tray and press down so that it becomes a 3cm thick disc. Score a cross into the top and then bake in the centre of the oven for around 40 minutes. When a crust has formed place on a wire rack to cool.

 

Share your favourite baked recipe – preferably one that features smoked salmon – via Facebook or Instagram by midday on 19 October. The person to share our favourite recipe will win* a 454g pack of John Ross Jr’s Traditional Smoked Salmon.

 

*The winner will be notified by 5.30pm on Friday. See our Facebook page for T&Cs

A week of smoked salmon sandwiches

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British Sandwich Week - the perfect opportunity to celebrate the much-loved sandwich
British Sandwich Week – the perfect opportunity to celebrate the much-loved sandwich

As if one major British event wasn’t enough (and by that we’re referring to last week’s Royal Wedding), we’ve found ourselves right at the beginning of another – although this one has more of a culinary theme to it and certainly lends itself more to smoked salmon.

 

Yes, it is British Sandwich Week 2018 from 20 – 26 May – a week-long celebration of one of the most popular and accessible meals to go and, as the organisers will proudly state, what is quite possibly the most iconic British culinary invention.

 

It goes without saying that there’s nothing quite like the classic smoked salmon sandwich – and you can find three delicious smoked salmon sandwich recipes here.

 

However, to make perfect smoked salmon sandwich you need to have the best smoked salmon – and although we’re obviously a little biased, this is where we feel we can help.

 

As our way of getting behind this year’s British Sandwich Week, we’re giving away enough smoked salmon for someone to make smoked salmon sandwiches for an entire week – a 454g pack of our Traditional Smoked Salmon.

 

All you have to do to be in with a chance to win is find our British Sandwich Week post on our Facebook page and answer the following question:

 

Why is the sandwich called a sandwich?

 

All answers will need to be posted on Facebook by 12pm on 26 May and the winner will be notified by the end of that day.

 

For more information on British Sandwich Week 2018 visit http://www.britishsandwichweek.com and good luck to those who enter the competition.

Royal wedding smoked salmon

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Original Classic Smoked Salmon on plate

It’s almost that time when the streets go eerily quiet as millions of people retreat to their living rooms to watch what is likely to be the most watched televised event of the year.

 

For those who don’t know (and there really can’t be that many), Prince Harry and Meghan Markle will be married in only a matter of days following a ceremony that is due to take place at St George’s Chapel, in Windsor, on 19 May.

 

And, in keeping with our desire to commemorate such events with a respectful launch of a limited edition product, we’ve created the Original Rum Cured Smoked Salmon, which draws on a 160-year old recipe using rum and sugar cane to create a unique and distinct flavour.

 

You may remember that we launched this product in 2013 as part of the Coronation Festival – a celebration of the 60th anniversary of the Queen’s Coronation. Now, five years later, we’ve refined our recipe and believe that we have now created the perfect Scottish smoked salmon product.

 

If you’re looking to buy smoked salmon for your own Royal Wedding Celebration, then you can buy our latest product for one month only – either here on our own website or, if you live in London and the South East of England, up to 90 Waitrose stores.

 

However, for this week only, we’re giving away five packs. To be in with a chance to win all you need to do is:

 

  1. Find our Royal Wedding competition post on Facebook and share it
  2. Follow us on Instagram at @johnrossjrsmokedsalmon.

 

We’ll be announcing the five winners by the end of the week.

How much do you love smoked salmon?

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Love John Ross Jr smoked salmon to be in with a chance to win a Balmoral Fillet
Love John Ross Jr smoked salmon to be in with a chance to win a Balmoral Fillet

 

Actually, more to the point, how much do you love John Ross Jr smoked salmon?

 

If the answer’s ‘lots’ and you’re someone who likes to buy smoked salmon, then you’re going to love our Valentine’s Day competition.

 

To WIN a John Ross Jr Balmoral Fillet – a product we LOVE and the Crème de la Crème of smoked salmon – in time for the 14th, all you need to do is find our Valentine’s Day competition post on Facebook and:

 

  1. LOVE it
  2. Let us know what food you LOVE
  3. Tag someone you LOVE in the post

 

You can enter between now and 5pm on the 12th February to be in with a chance to win and one winner will be drawn at random – and notified by 5.30pm – the same day.

 

And whilst we’re on the topic of love, we would like to ask you to show us some love by taking a minute to leave us a Google review.

 

As long as you have a Google account it’s really easy to do. And even if you haven’t, it’s really easy to get one.

 

Let the love sharing commence!

Healthy fish and chips with John Ross Jr for National Fish and Chip Day

Healthy fish & chips… yes, it is possible

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Less and a month after British Sandwich Week we’re already looking ahead to the next big British foodie event – National Fish and Chip Day on 2 June 2017.

 

Launched to ‘give fish and chips the recognition it deserves’, the event has already captured the imagination of those who have a vested interest in the dish – whether that interest is simply eating it or serving it at the traditional (and iconic British staple) ‘chippy’, the pub or restaurant.

 

In fact everyone, from fishermen and farmers to fine food purveyors of fish and chips throughout the UK, have been getting behind the national event, and we thought we’d lend our hand, too.

 

However, we thought we’d provide a slightly different – and arguably healthier – take on the humble dish.

 

Let’s face it, the words fish and chips don’t conjure up images of healthy eating. However it doesn’t have to be that way – and nor do you have to sacrifice flavour for fitness.

 

So, here are a couple of healthy fish and chip recipes to get you going.

 

  1. Plaice fillets with tartar sauce and chips

 

Serves 2

 

Ingredients

 

2 x John Ross Jr’s plaice fillets

400g potatoes, peeled and sliced into chips

A tablespoon of oil

Grated zest and the juice of one lemon

A handful of parsley

A tablespoon of capers (chopped)

2 x large tablespoon’s of Greek yoghurt

A lemon to slice and serve

 

Method

 

Heat the over to 180°C. Then toss the chips in oil before baking for approx. 40 minutes or until golden brown. About 15 minutes before you take the chips out of the oven, place the fish in a dish, brush with oil and season and then put in the oven. After about 12 minutes check the fish. If almost ready, take the chopped parsley and zest, sprinkle over the fillets and leave to cook for a further 2-3 minutes.

 

While it’s finishing, mix the yoghurt, capers and lemon juice together (if you have any parsley left then include that, too).

 

Place the fish and chips on two plates, add a spoonful of the yoghurt mixture on each and then serve with a lemon wedge.

 

  1. Cod and chips

 

This healthy fish and chips recipe is ideal if you’re entertaining.

 

Serves 8

 

Ingredients

 

1 of John Ross Jr’s fresh cod fillets, cut into 8 pieces

8 x large carrots, peeled and cut into chips

2 x small celeriac, peeled and cut into chips

4 x sweet potatoes, peeled and cut into chips

2 x tablespoons of vegetable oil

2 x tablespoons of flour

2 x eggs (beaten)

80g panko breadcrumbs

4 tablespoons Parmesan cheese (grated)

1 large bag of pea shoots

 

Method

 

Heat the over to 180°C then boil the carrots, celeriac and sweet potato for a minute. Take off the heat and drain before laying the chips on a baking tray. Drizzle with oil and season before placing in the oven and cooking for approx. 40 minutes.

 

Shake the flour on a plate. Pour the egg in a dish. Mix the cheese and breadcrumbs together on another plate. Dip each piece of cod in the flour, then the egg and then the breadcrumb mixture.

 

When done, place the breaded fish on a baking tray and cook for 20 minutes. When the chips and the fish are cooked, take out and garnish with the pea shoots before

Smoked salmon cupcake, anyone?

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Smoked salmon cupcake, anyone? Smoked salmon doesnt alway have to be enjoyed as a savoury dish
Smoked salmon cupcake, anyone? Smoked salmon doesn’t always have to be enjoyed as a savoury dish

 

As you know, the John Ross Jr team likes to focus on some of the UK’s many national awareness days and, wherever possible, provide its own take on them.

 

In the past we’ve covered National BBQ Week, National Fish and Chip Week and, arguably the most natural fit, National Sandwich Week.

 

So when we found out that it’s National Cupcake Week this week (19 – 25 September) we couldn’t resist the temptation to explore the unlikely connection between cupcakes and smoked salmon – and it didn’t take long to find one.

 

Before we reveal it, National Cupcake Week was launched to promote the rapidly growing popularity of cupcakes in order to help British bakers boost sales. It also exists alongside the National Cupcake Championships, which are now in their eighth year.

 

Whether or not these recipes are competition winners, we’ll let you decide, but we couldn’t let a smoked salmon cupcake recipe pass us (or you) by.

 

Dill and lemon cupcakes with smoked salmon icing

 

Our first impression was probably the same as yours when we first came across this in The Telegraph, which was ‘smoked salmon icing!?’ However it’s important that we make it clear that this is a savoury recipe – and a delicious one at that.

 

Serving: 24 cupcakes

 

Ingredients

(For the cupcake)

 

  • 360g plain flour
  • 2 tablespoon baking powder
  • 4 eggs (medium)
  • 2 pots of natural yoghurt
  • 10 tablespoons vegetable oil
  • 2 bunches of dill, finely chopped
  • Juice and zest of two lemons

(For the icing)

  • 300g John Ross Jr traditional smoked salmon (plus extra for garnish)
  • 200g crème fraîche
  • Cracked black pepper
  • Fresh dill (save some from the two bunches) for garnish

 

Method

 

Heat an oven to 160 degrees Celsius. Take two 12-hole muffin tins and line them with cases.

 

In a mixing bowl, mix the flour and all the other cupcake ingredients until combined. Divide the mixture, fill each case and bake for 30 minutes (or until you know they’re done). Place on a wire rack to cool.

 

Whilst they’re cooling, mix (in – or with – a food processor) the smoked salmon, crème fraîche and black pepper until a smooth consistency. Spoon into a piping bag with a suitably sized nozzle and pipe the mixture onto the cooled cake in any design or shape you like.

 

Then garnish each cake with a sprig of dill and a thin smoked salmon slice.

 

Lemon Rosemary Smoked Salmon Cupcake
With this Food Network smoked salmon recipe we’re becoming a little more adventurous in as much as it’s a sweet dish. Still, pushing the boundaries didn’t do Heston Blumenthal any harm.

 

Serving: 30 cupcakes

 

Ingredients

 

(For the cake)

 

  • 325g all purpose flour
  • 2 tablespoons of fresh rosemary leaves, ground, plus more for garnish
  • 2 ½ teaspoons baking powder
  • ½ teaspoon of salt
  • 250g caster sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk mixed with 1 tablespoon lemon juice

 

(For the filling)

 

(For the frosting)

 

  • 900g cream cheese
  • 2 cups of whipping cream
  • 1 tablespoon concentrated chicken stock
  • A bunch of chives, chopped
  • Zest of 1 large lemon

 

Method

 

Heat an oven to 180 degrees Celsius and find enough muffin pans to bake 30 cakes.

 

In a mixing bowl, mix the flour, rosemary, baking powder and salt, and set aside. In a separate bowl, mix the sugar and eggs until fully blended. Add the oil and vanilla and beat for a minute. Gradually add the flour mixture, the buttermilk and the lemon mixture. Divide the batter amongst the cups, lining each one ¾ full. Bake for around 20 minutes or until cooked then place on a wire rack to cool.

 

To make the filling, whip the mascarpone and then add the lemon juice and zest. Mix in the smoked salmon. Place in a piping bag and refrigerate until you’re ready to pipe.

 

Now for the frosting. Whip together the cream cheese, cream and stock until light and fluffy. Add a handful of chives and place into a separate piping bag.
Once the cupcakes have cooled, pull out the centres with a cupcake corer and fill with the smoked salmon mixture. Then pipe the frosting onto the cupcake and garnish with the lemon zest, the rosemary pieces and a slice of rolled smoked salmon.

 

We’d love to know your thoughts on this one – or even if you’ve been adventurous enough to make it. Let us know via our Facebook Page or via @JRJsmokedsalmon on Twitter.

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