Tag Archives: traditional smoked salmon

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

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.

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.

Smoked salmon recipe roundup

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There's more to smoked salmon canapes than blinis. Here are two innovative recipe ideas that are guaranteed to get your guests talking.
There’s more to smoked salmon canapes than blinis. Here are two innovative recipe ideas that are guaranteed to get your guests talking.

 

If you’re a regular John Ross Jr blog reader then you’ll know that we like to provide smoked salmon recipes that can easily be made at home, many of which come from our team here at John Ross Jr.

 

However sometimes we stumble across recipes that we simply have to share as they either a) look incredibly tasty or b) use smoked salmon in an innovative way that most people (including us) wouldn’t necessarily have thought would work.

 

These two interesting smoked salmon recipes fall under both categories, and with the summer party season just around the corner they make a perfect canapé selection.

 

Lemon and Pepper Macaroons with Smoked Salmon

(By Eric Lanlard)

 

Whilst we haven’t tasted this dish, anyone with the imagination to dream up a smoked salmon macaroon recipe deserves a place on our blog – and this recipe genuinely looks fascinating.

 

Serves 18-20

 

Ingredients

 

  • 300g John Ross Jr Traditional Smoked Salmon (you can either purchase our 454g pack or a 200g and 100g pack), sliced
  • 300g cream cheese
  • 100g caster sugar
  • 3 x egg whites
  • 100g icing sugar
  • 100g ground almonds
  • Generous pinch of cracked black pepper (half for when making, half for sprinkling at the end)
  • 1 teaspoon lemon extract
  • A few drops of yellow food colouring
  • A small handful of dill
  • 18 – 20 white grapefruit segments

Method

 

Line two baking trays with backing paper.

 

Blend the ground almonds and icing sugar in a food processor until finely ground before sifting into a bowl, making a fine powder.

 

Then, in a large bowl, whisk the egg whites until they can make soft peaks before adding the sugar and whisking until the mixture is stiff and glossy. Fold the mixture, using a spatula, with the almond powder, half of the black pepper, lemon extract and food colouring. Once the mixture is smooth and shiny, it’s ready.

 

Spoon the mixture into a piping bag with a 1cm piping nozzle then, on to the baking trays, pipe discs of about 4cm in size onto the pre-prepared baking sheets. Leave to stand for 10-30 minutes until the tops begin to dry and preheat your oven to 150 degrees Celsius.

 

Bake in oven for 10 minutes. Then take out and transfer the discs to a cooling tray.

 

For the filling, mix the cream cheese until soft. Then, you can pipe the mixture onto the macaroons or carefully place on top using a spoon. Top with a piece of sliced smoke salmon, a piece of grapefruit and a small piece of dill. Add more cream cheese to the top half of the macaroon and either place on top or at an angle.

 

Repeat until all have been made, sprinkle the tops with the remaining half of pepper and serve.

 

 

Smoked salmon crisps

(As featured on Food & Wine online)

 

If you love smoked salmon (and if you’re reading this then there’s probably a good chance) and crisps, then this recipe is likely to send you into foodie frenzy.

 

Again, perfect for entertaining and guaranteed to get your guests talking.

 

Serving: three-dozen crisps

 

Ingredients

 

  • 120g John Ross Jr Traditional Smoked Salmon (we’d recommend buying the 200g pack and have 80g left over for breakfast), finely chopped
  • 5 tablespoons flour
  • 2 teaspoons sugar
  • 5 teaspoon salt
  • 1 large egg white (chilled)
  • 4 tablespoons butter
  • 1 tablespoon black sesame seeds
  • 5 teaspoons finely chopped shallot
  • 5 teaspoons finely chopped chives (plus a bit extra for garnish)
  • ¼ teaspoon grated lemon zest
  • ½ cup crème fraîche
  • Ground white pepper

 

Method

 

Preheat oven to 190 degrees Celsius. Line two baking trays with backing paper.

 

In a bowl whisk together flour, sugar and salt. Add egg white and continuing whisking until smooth. Add butter and whisk to a creamy texture.

 

Spoon teaspoons of the mixture onto the tray, keeping three inches between each dollop. Sprinkle with sesame seeds and spread out each mixture to approx. 2cm in size and bake for around eight minutes. Once cooked, take out and leave to cool.

 

In another bowl combine the salmon with the shallot chives, zest and a pinch of pepper. Spoon onto each of the cool crisps, top with a dollop of crème fraîche and some chives then serve.

 

Do you have any innovative smoked salmon recipes that you’d like to share with us? Let us know via our Facebook Page or @JRJsmokedsalmon and we’ll publish them on our blog, crediting the recipe’s creator.

 

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.

 

Smoked salmon sandwich, anyone?

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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

 

 

It’s that time of the year when all that is good about that traditional, tasty and typically easy to prepare lunchtime meal – the sandwich – is celebrated nationwide.

Yes, British Sandwich Week 2016 (8 – 14 May) is almost upon us, which means that the iconic sandwich (sarnie, sanger or, if you’re Scottish, ‘piece’) is to be given a week-long acknowledgement.

Let’s face it, everyone loves a sandwich. And with so many types of fabulous fillings and lovingly baked breads available to concoct that perfect blend of flavours, it really has to be one of the most universal (and universally loved) meals.

In fact, the British Sandwich Week website claims that the British alone consumer a whopping 11.5 billion sandwiches each year – that’s almost twice the global population. Not only that but over 3,500,000,000 sandwiches were purchased from retail outlets for a total of £7,850,000,000!

Now, everyone at John Ross Jr loves a sandwich but when there are so many fantastic ingredients readily available from artisan producers to make your own sandwich – and to the highest quality, too – why pay double the price for half the flavour?

To make it easier for you we’ve listed our top three interesting smoked salmon sandwich ideas so that you can spend less money on buying ready-made sandwiches – and more money on the best quality ingredients (and yes, that includes John Ross Jr smoked salmon).

Smoked salmon and cream cheese sandwich

This is pretty much the entry-level smoked salmon sandwich. Everyone knows that smoked salmon and cream cheese is a winning combination. However to not include it here would be the equivalent of excluding the bacon sandwich from a top 10 list of the UK’s favourite sandwiches.

Serves 2

 

Ingredients

2 heaped tablespoons of cream cheese (one for each sandwich)

4 slices of the highest quality bread (fresh granary would be our choice)

100g pack of John Ross JR’s traditional smoked salmon

1 teaspoon of capers (chopped) for eh sandwich

Fresh lemon

Cracked black pepper

 

Method

 

Spread the cream cheese over one slice of bread for each sandwich. Sprinkle the capers on top, before adding a layer of smoked salmon. Then add a twist of fresh lemon and a sprinkle of black pepper. Add the remaining slice of bread on top. Slice and serve.

 

Smoked salmon and goat’s cheese sandwich

Two big flavours in one sandwich. What more could you ask for?

 

Serves 2

 

Ingredients

 

100g pack of John Ross JR’s traditional smoked salmon

4 tablespoons of goat’s cheese

3 tablespoons of natural yoghurt

12 finely sliced cucumber slices

Fresh lemon

4 slices of fresh bread (again, granary would be our preferred option)

Cracked black pepper

Small handful of chopped dill

 

Method

Mix the cheese with the yoghurt in a bowl. Spread one slice of each sandwich with the mixture. Layer on the smoked salmon and then top with a layer of cucumbers. Give each sandwich a twist of lemon and a sprinkle of pepper. Slice the sandwich in two and serve.

 

Smoked salmon, asparagus and poached egg sandwich

 

Serves 2

 

Ingredients

 

4 slices of bread

1 bunch green asparagus

1 teaspoon olive oil

2 eggs

4 tablespoons of feta cheese

100g smoked salmon

 

Method

Poach the eggs (approx. 3 minutes) and boil the asparagus (approx. 3 minutes). Whilst they’re boiling, toast the bread and crumble the feta cheese. When all the ingredients are ready, layer the bread with smoked salmon, and then place a few pieces of asparagus on each slice. Crumble the topping with feta cheese, making sure it falls between the gaps, and then top with the egg. If you’re feeling brave place the remaining half of the sandwich on top and eat as you would a normal sandwich – but beware, it could get messy. If not, eat with a knife and fork and keep the second slice on the side, using it to clean up that lovely poached egg yolk.

 

Do you slice your sandwiches into triangles or rectangles? Let us know via our Facebook Page or @JRJsmokedsalmon.