For those who watched Sunday Brunch on Channel 4 at the weekend then you’ll know that our Tea Smoked Salmon with Lapsang Souchong Tea featured alongside three other smokehouses as part of a national ‘taste test’.

For those who didn’t, then all you need to know is that our product came out tops. Yes, the show’s co-presenter, Tim Lovejoy, said it was “stunning” with comedian Russell Kane claiming that it was his favourite out of the four for its “complexity of flavour”.

What a great way to end a fantastic year and as we’ve now had a few days to bask in our own glory, we thought we try and share the joy by offering you three tea smoked salmon recipes for Christmas. After all, traditional salmon recipes are aplenty, however those using tea-smoked salmon are less so.

The good news is that it isn’t a question of pairing different smoked salmon flavours with specific ingredients – both the traditional and the tea smoked are interchangeable. The smoke is subtle and about creating an aromatic flavour that enhances the flavour of the salmon – not masking it with tea.

Tea smoked salmon with a lime and soy dressing

This is the perfect Christmas starter for those who want to blend the traditional with a contemporary, Asian twist.

Serves 6

The ingredients

For the main dish

2 x 200g packs of John Ross Jr’s Tea Smoked Salmon

50g sushi ginger

2 x small red onions (finely sliced)

A large, deseeded chilli (finely chopped)

1 x small bunch of fresh mint (leaves picked)

1 x small bunch of coriander

 

For the dressing

2 x limes (juiced)

1 x tablespoon molasses or Demerara sugar

1 x stick of lemongrass

2 x tablespoon dark soy sauce

2 x tablespoons olive oil

 

The preparation

 

Arrange the Tea Smoked Salmon as you would like to present it.

Combine the dressing ingredients (except the olive oil and soy sauce) with between 2-3 tablespoons of cold water and bring to the boil in a small pan for 4-5 minutes. Remove from heat and cool before adding the soy sauce and oil.

Pour the dressing over the arranged salmon, take the lemongrass out and place on the dish for presentation purposes and then toss the ginger, mint and chilli over before serving.

Tea Smoked Salmon, poached eggs, spinach and yuzu hollandaise on an English muffin

We came across this tasty dish on Great British Chefs so for the full recipe click here. However they’ve used fresh Alaskan salmon as opposed to Scottish Tea Smoked Salmon. Simply replace the Alaskan salmon with three packs of our 200g Tea Smoked Salmon or buy a whole side of Tea Smoked Salmon instead, saving the remaining 400g for another dish.

The perfect Boxing Day breakfast!

Did you see us on Sunday Brunch? Have you tried our Tea Smoked Salmon? If so, let us know what you think. Simply email johnrossjr@johnrossjr.com or get in touch via our Facebook page.