12/10/2012
By Christopher Leigh, Master Smoker, John Ross Jr

Award winning luxury smoked salmon producer, John Ross Jr (Aberdeen) Ltd, has gone back 5,000 years to the origins of tea to launch its Tea-smoked Salmon with Lapsang Souchong Tea in time for the festive season.

Cured and smoked in traditional red brick kilns, which have been listed by Historic Scotland and date back to 1857, John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea is hung over a blend of tea and smouldering oak chippings and delicately smoked for 24 hours.

The smokehouse, which holds the Royal Warrant and supplies Waitrose and Ocado with its traditionally prepared products, has made its latest product available online at www.johnrossjr.com.

Smoked salmon aficionados can purchase the Tea-smoked Salmon with Lapsang Souchong Tea from 1 December in 200g packs and long sliced sides, priced at £7.25 and £29.95 respectively.

Christopher Leigh, John Ross Jr’s Director and Master Smoker, comments: “This isn’t about producing a smoked salmon that tastes of tea but about creating an aromatic flavour that strikes the perfect balance between traditional and contemporary tastes. We’re seeing a growing demand for a fresh take on traditional flavours and so our latest creation will be a hit amongst smoked salmon lovers and those looking for something original and distinctive.”

The launch marks 25 years of artisan smoked salmon production from the Aberdeen smokehouse. Founded in 1987 by food entrepreneur Andrew Leigh, John Ross Jr now exports to 36 countries worldwide and supplies some of the UK’s most prestigious retail outlets, hotels and restaurants.