Get your grill on this National BBQ Week

‘Barbi for Britain’ is this year’s mantra from the team at National BBQ Week, which takes place from 25 – 31 May. This year’s event will add extra sizzle by using its Biggest Backyard BBQ Bash to say ‘thank you’ to NHS and supermarket staff.

 

To help you prepare for the event (and let’s hope the good weather continues), here are two fantastic BBQ fish recipesdesigned for outdoor cooking. Afterall, aren’t we all a little tired of burgers and sausages?

 

But before we get to the food, here are three top tips for grilling fish on the BBQ:

 

  1. A clean grill = clean fish. Heat the grill for 10-15 minutes and scrape it clean before fish and flame make contact

 

  1. Handling/flipping fish on the BBQ is easy – but you need the tools at the ready. Get everything you need prior to placing the fish on the grill

 

  1. Leave the skin on. Not only can it taste delicious when crisp, but it also helps prevent the fish from breaking apart

 

Now, onto the recipes.

 

Barbeque Roasted Salmon

 

As a Scottish smoked salmon producer, you probably won’t be surprised to find that these are BBQ salmon recipes. And if you like our Kiln Roasted Salmon then you’ll love this.

 

Ingredients

 

4 x John Ross salmon fillets

100ml pineapple juice

2 x tablespoons lemon juice (fresh)

2 x tablespoons brown sugar

1 x tablespoon chilli powder

1 x teaspoon lemon rind

1 x teaspoon of cumin

½ teaspoon of ground cinnamon

A generous pinch of salt

 

Method

 

Take all the ingredients except the salmon and mix in a large bowl, forming a marinade. Once mixed, gently place the salmon fillets in there and spoon over the marinade. Leave for as long as possible – preferably overnight.

 

When ready to BBQ, heat the grill to around 200 degrees Celsius and brush oil over the surface you’ll be using to grill the salmon. When ready, place the fillets on the grill and cook each side four around 5 – 7 minutes.

 

Serve with salad.

 

Sticky BBQ salmon

 

This Jamie Oliver-inspired dish is delicious and can stretch to six people.

 

Ingredients

 

1 x side of John Ross fresh salmon

2 x lemongrass sticks

30g fresh coriander

5cm block of fresh ginger

4 x cloves garlic

4 x tablespoons of soy sauce

4 x tablespoons maple syrup (although Jamie uses honey)

2 x red chillies

4 x spring onions

2 x limes

 

Method

 

Trim and smash up the lemongrass, finely chop the coriander and garlic, and peel and grate the ginger.  In a bowl, mix this with the soy sauce and then rub it over the John Ross salmon side. Leave to marinade as long as possible.

 

When marinated and ready to cook, heat the BBQ for 10 – 15 minutes. Before placing the salmon on the grill, brush the entire salmon with the honey. Cook skin side down, with the lid down, for around 10 – 15 minutes.

 

Whilst cooking, deseed the chillies and slice the spring onions. When the salmon’s cooked, place on a large plate and sprinkle with the chillies, onions and any excess coriander. Squeeze over the lime juice and serve with salad.

 

Got any BBQ fish recipes you’d like to share? If so, get in touch via our Facebook, Instagram or Twitterpages.

Smoked salmon picnic ideas

Smoked salmon and asparagus tart – perfect for picnics

 

The last two months of lockdown have been tough. Really tough, in fact. However, a small ray of light has appeared following the UK government’s decision to begin easing lockdown conditions. One of the key changes – and one that is likely to be welcomed given the recent wave of good weather – is that you can now travel to parks, as a family, or with one non-family member (providing social distancing is observed). So, with the sunshine in mind, here are two smoked salmon picnic ideas to help give lockdown picnics a little more magic.

Asparagus and Smoked Salmon Tart

serves 4

Ingredients

150g John Ross smoked salmon

320g ready-rolled all butter puff pastry

180g cream cheese
4 tbsp fresh pesto
sea salt

100g asparagus
Olive oil

 

Method

Heat the oven to 180°c fan/gas 6, unroll the puff pastry and place on to baking parchment on a baking tray.

Mix together the cream cheese and pesto with the pinch of salt and stir until marbled.

Brush the asparagus with olive oil. Using a knife, score a border of 1.5cm from the edge of the pastry and spread the cream cheese mixture inside the border.

Top the tart with the asparagus and bake on the middle shelf for 20 mins until golden and puffed.  Remove from the oven to cool.

When you’re ready for your picnic, pack the tart and take the pack of smoked salmon with you. Before serving, top the tart with the smoked salmon, slice and enjoy.

 

Scottish smoked salmon sandwich with capers and cream cheese

This one’s really simple, but really tasty.

 

Serves 2

 

Ingredients

 

100g John Ross Jr smoked salmon

3 tablespoons of cream cheese

½ small red onion – finely chopped

1 tablespoon of capers – drained and finely chopped

2 bagels, halved

 

Method

Mix the cream cheese, onion and capers in a bowl and then spread on one half of each bagel. Add half the smoked salmon to each bagel, close with the other half and enjoy.

 

The smoked salmon trio platter

 

If you’re looking to add variety to a picnic – and can’t get enough of salmon in all its forms – then this recipe, which includes fresh salmon, smoked salmon and hot smoked salmon, is one for you.

 

Serves 3

 

Ingredients

 

100g John Ross fresh salmon – cooked

50g John Ross Kiln Roasted Salmon

50g John Ross Traditional Smoked Salmon

2 eggs

1-2 tablespoons of mayonnaise

Cayenne pepper

3 bread rolls – halved

1.5 tablespoons of cream cheese

½ lemon

¼ cucumber

1 tablespoon Greek yoghurt

1 teaspoon dill – chopped

2 flatbreads (or pitta breads)

 

Method

 

Hard boil the eggs and peel after cooling under running cold water. In a bowl, mash the yolk only with mayonnaise, a pinch of cayenne pepper and seasoning.  When mashed, refill the egg whites with the mixture.

 

Once cooked (and try to do so the night before) flake the fresh salmon onto a platter alongside the prepared eggs and the hot smoked salmon.

 

Spread the cream cheese onto half of the rolls before adding the smoked salmon. Squeeze lemon juice over the smoked salmon and then add the remaining half of the roll. Cut them in half.

 

Mix the yoghurt with the chopped dill. Then peel and slice the cucumber and add to the yoghurt. Place the mixture on the centre of the platter and arrange the flatbread around it. You’re now ready to serve.

 

We also recommend these three smoked salmon recipes, too – the hot smoked salmon picnic loaf in particular.

 

Enjoy the sun, enjoy the outdoors and, of course, enjoy your Scottish smoked salmon picnic.

 

For more recipes, offers and competitions check us out on Facebook, Instagram or Twitter.

 

Swap chocolate for smoked salmon this Easter

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.

 

Could these be the best smoked salmon pancake recipes… ever?

Eggs and flour at the ready as Pancake Day (25 February) is only around the corner. And although we’ve said it before, we’ll say it again: Pancake Day doesn’t just have to be about a squirt of lemon and a sprinkle of sugar, or chopped bananas and syrup. No, Pancake Day is just another excuse to widen your smoked salmon pancake recipe repertoire and discover some delicious savoury pancake recipes.

 

So, in our bid to give sugary pancakes the elbow and savoury pancakes the credit they deserve, here are our two favourite Scottish smoked salmon pancake recipes for 2020.

 

  1. Pancakes with smoked salmon and shrimp

 

Serves 4

 

For the pancakes:

 

  • 125g plain flour
  • 1 x teaspoon of cream of tartar
  • ½ x teaspoon of bicarbonate of soda
  • 1 x egg
  • 115ml milk
  • ½ x teaspoon of butter

 

For the topping:

 

  • 200g John Ross smoked salmon (separated into 15 – 20 slices)
  • 100g Saint Agur cheese
  • 1 baby gem lettuce
  • 1 x lemon cut into four quarters
  • 25g brown shrimp
  • Red onion jam

 

Method

 

Beat the egg in a cup and then sift the flour, cream of tartar and bicarbonate of soda into a bowl. Combine the two until the batter becomes thick and creamy – but not too thick. Use the milk to thin. Mix well.

 

Grab a pan and heat with a splash of oil. When hot, drop four spoonfuls of the mixture onto the pan. You’ll know when to flip the pancakes, as bubbles will form. When cooked, place each of the four pancakes on separate plates.

 

First, add the smoked salmon, making sure that each pancake is covered in a generous helping. Rest a leaf of the baby gem lettuce on top of each before sharing the Saint Agur amongst each lettuce, adding a little red onion jam and brown shrimp. Sprinkle with cracked black pepper and serve with the lemon wedge.

 

  1. Smoked salmon pancakes with spinach and herbs

 

We first came across this one on the website of one of our customers – Waitrose. It sounded so good that we had to share it. However, as always, we’ve tried to give it a John Ross twist.

 

Serves 4

 

Ingredients

  • 100g plain flour
  • 300ml milk
  • 2 x medium eggs
  • 50g butter
  • 50g spinach
  • Handful of freshly chopped herbs including coriander, basil and parsley
  • 200g John Ross Traditional Smoked Salmon
  • 125g soft cheese
  • Spoonful of chopped chives (to serve)

 

Method

 

In a food processer, blitz together the pancake batter ingredients, spinach and herbs.

Heat a large frying pan and pour in the batter. Flip and cook the other side. Place on a plate when cooked and repeat, with three new plates.

 

When cooked, spread the cream cheese on each pancake and place the smoked salmon on top. Sprinkle each one with chopped chives and roll, before cutting each pancake into ‘sushi slices’ and serving with cracked black pepper and a wedge of lemon.

 

Share your favourite pancake recipes with us via our Facebook page and Instagram – and have a very tasty Pancake Day from everyone at John Ross.

If you love smoked salmon…

… 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.

Burns Night smoked salmon giveaway

John Ross Jr's Balvenie Whisky smoked Salmon on a plate

Whisky smoked salmon: the perfect Burns Night accompaniment

 

 

Yes, it’s that time of year again: the annual celebration of the life and poetry of Robert Burns, who lived from 1759 until 1796. However, to break the tradition of simply offering you smoked salmon recipes for your Burns Night celebrations, we thought we’d go one better than that and actually giveaway a whole side of whisky smoked salmon to enjoy on 25 January.

 

Before we get to that, here are some Burns Night facts that you may not know:

 

  • Robert Burns was only 37 years old when he died, with only £1 to his name
  • Scottish haggis was banned in the US in 1971, when one of its key ingredients – sheep’s lung – didn’t go down the right way with the Department of Agriculture
  • When not crafting poems, Robert Burns was collecting tax as part of his other job as exciseman
  • Robert Burns’ poem, Auld Lang Syne, has been covered by several musical icons – including Mariah Carey – and he has even featured in the Guinness Book of World Records for producing one of the most popular songs of all time
  • Robert Burns fathered 12 children by four women (which may explain his tiny estate!)

 

So, to help kickstart your Burns Night celebrations and to be in with a chance to win a side of whisky smoked salmon, all you need to do is visit our Facebook page, submit your answer to the question below in the Robert Burns post and tag a friend in the competition.

Question

True or false? Robert Burns was the first person ever to feature on a commemorative Coca Cola bottle

 

We’ll then draw the winner at random and notify them by 3pm on Monday 20 January to make sure that they get their smoked salmon delivered in time for Burns Night.

 

Alternatively, if you’re looking for smoked salmon recipe ideas for your own Burns Night celebrations, find out what our favourite Burns Night recipes are here.

 

Don’t forget to follow @johnrossjrsmokedsalmon on Instagram for recipe ideas, promotions and competitions.

Buy Scottish smoked salmon and get baking this National Baking Week

It’s National Baking Week 2019 (14 – 20 October), which provides the perfect excuse for you to buy Scottish smoked salmon and try three of our favourite baked smoked salmon recipes.

 

And with the much-loved Great British Bake Off in full flow, could the timing be any better? Also, we should point out that National Baking Week pre-dates the nation’s favourite show by three years, when it was launched in 2007 to encourage people of all abilities to bake at home. Oh, and according to the organisers, baking doesn’t just result in delicious food, but also has other benefits including:

 

  • Stimulation of the senses
  • It’s a meditative process
  • A great channel for creativity
  • Giving people delicious food makes them happy

 

Now, when it comes to smoked salmon and baking, you might think that the two aren’t comfortable bedfellows. But dig a bit deeper and you’ll find a number of tasty – and often traditional – recipes that will make you view cooked smoked salmon in a different light.

 

Here are our top three baked salmon recipes for this year.

 

  1. Smoked salmon tart with dill and potato

 

Ingredients

 200g pack of John Ross Jr’s Traditional Scottish Smoked Salmon

300g of Shop-bought short crust pastry

2 x medium eggs

3 x tablespoons of chopped dill (plus a little extra for serving

Small pot of single cream

350g sliced new potatoes

Pinch of salt and pepper

The zest of one lime

 

Method

 

Heat an oven to 190 degrees and grab a 28cm tart/flan tin. Roll out the pastry wide enough to line the tin, trim the edges and then line with baking paper before adding baking bins to flatten down. Place on a baking sheet before cooking for 8-10 minutes. Remove the beans and paper and then bake for five more minutes.

 

Boil the sliced potatoes until tender, then drain. Beat together the eggs, cream, dill, salt, pepper and lime zest. When the potatoes have cooled slightly, spread half into the pastry case and, in the gaps, add half the John Ross smoked salmon. Take half the beaten mixture and pour over the top, and then repeat the process.

 

Bake for 25 minutes until lightly golden and firm to touch. Serve when at room temperature with a sprinkle of dill.

 

  1. Smoked salmon and mature cheddar scones

 

Ingredients

100g John Ross Scottish Smoked Salmon, chopped into tiny pieces 

225 self-raising flour

100g of the strongest cheddar you can find – grated

150ml semi-skimmed milk

50g butter (salted)

150g soft cheese

1 x teaspoon baking powder

Method

Heat an oven to 220 degrees. Mix the flour and baking powder together before rubbing in the butter until it looks like breadcrumbs. Stir in 75 per cent of the cheese and then add the milk, stirring until it becomes doughy. Then add the chopped smoked salmon pieces and stir once more.

 

Flour a surface and spread the dough out until it’s approximately 2cm thick before stamping out rounds of about 5cm in diameter. Make as many as you can (probably about 12) and place on a non-stick baking sheet. Brush with milk, sprinkle on any leftover cheese and bake for 10 minutes.

 

Place on a rack, leave to cool and enjoy whist warm.

 

Savoury Scottish smoked salmon and dill cake

 

Ingredients

 100g John Ross Scottish Smoked Salmon

 

½ cup of dill (finely chopped)

1 ½ cups of flour

½ cup of cheddar (grated)

½ cup of milk

1 x teaspoon of sugar

3 x tablespoons of vegetable oil

1 x tablespoon of baking powder

Salt and pepper to taste

3 x large eggs

 

Method

 

Heat oven to 180 degrees. Whisk the eggs in a bowl and then add the oil and milk. When smooth, add the flour, baking powder, sugar, pepper and salt and mix until everything is nicely blended. Then add the Scottish smoked salmon, cheese and dill until combined.

 

Butter a loaf pan and pour in the mixture. Place in the over and cook for 45 minutes (or until cooked). Tip out onto a wire rack to cool before enjoying slightly warm.

 

For more smoked salmon ideas, inspiration and special offers visit our Instagram and Facebook pages.

Everyone’s a Scottish smoked salmon winner

The British GT3 Championship title win has got us in a celebratory mood! And so we’re giving away some of our brand new style packs of smoked salmon – the new logo of which is proudly featured on the stunning (and winning) Aston Martin.

Once again, congratulations to Graham Davidson and Jonny Adam, and now 10 other lucky people can be winners, too – each of whom have the chance to win a 200g pack of our Traditional Smoked Salmon by taking part in our competition, the details for which are below.

But first, let’s talk about our winners…

What does the finest smoked salmon and motorsport have in common?

Until John Ross Jr decided to sponsor Graham Davidson and his GT3 Aston Martin, probably nothing, but we knew we had a winner in our midst.

And winning’s exactly what happened when they both took the title on 15 September at Donnington. Aside from the prestige of seeing the driver we sponsored win the title, we also enjoyed seeing our new branding featured on another British Luxury brand – the Aston Martin Vantage GT3.

Competition time: WIN a pack of Traditional Smoked Salmon

To continue the celebrations, we’re giving away 10 packs of classic smoked salmon in our brand new packaging (which isn’t even available to buy yet).

If you’d like to be in with a chance to win, all you need to do is visit our Facebook page and Tag a friend in the competition post AND share our new look pack.

We’ll then draw 10 people at random by 3pm on Friday 20th September.

*Terms and conditions apply – see website for more information. John Ross Jr reserves the right to amend or withdraw the competition at any time.

 

All you need is love (and maybe smoked salmon)

Win dinner for two at the Sanderson Hotel this Valentine’s Day

As Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well.” Not only is this a wonderful quote from a wonderful writer, but we couldn’t agree more.

 

And what better time to shine a light on all the elements (except sleep, which we’ll cover in another blog) than Valentine’s Day?

 

After all, this annual day is, believe it or not, an official feast day in the Anglican and Lutheran Churches that dates back to the year 269, when a priest called the Valentine of Rome walked the streets.

 

It wasn’t until the year 496, after he was martyred, that he was added to the calendar of saints to become St Valentine – and the day then only became associated with love and all things romance due to the UK’s very own Chaucer in the 14th Century.

 

These days, Valentine’s Day is ALL about love and romance, so in a bid to celebrate the day’s history and embrace the connection between love and food, we’re launching a competition to win dinner for two at the Sanderson Hotel in London.

 

All you need to do to be in with a chance to win is follow John Ross Jr on Instagram and tell us who your loved one is on the Valentine’s Day competition post, which will go live on Thursday at 9am.

 

Of course, there can only be one winner. So for all of those who won’t be dining at the Sanderson, why not make a romantic dinner for two at home? And, if you’re in need of inspiration – and as it’s winter – then why not try our latest smoked salmon recipe, the deliciously light and healthy Roast Beetroot, Fennel and Hot Smoked Salmon Winter Salad.

 

Serves 8

 

Ingredients

 

600g beetroot

1 large fennel

2 tbsp olive oil

200g John Ross Jr’s Kiln Roasted Salmon

2 packets of pea shoots

1 handful of freshly chopped parsley

 

Method

 

  1. Pre-heat oven grill to 200°c. Top, tail and quarter the beetroot, place on a baking tray, drizzle with olive oil and put in oven for 15/20 minutes until golden.
  2. Whilst the beetroot is roasting, shave the fennel and break up the kiln-roasted salmon.
  3. Remove the beetroot from the oven and leave to cool to room temperature. Once cooled, toss all the ingredients in a bowl, season and plate up to serve.

 

For more recipes, offers and competitions follow us on Facebook, Instagram and Twitter. In the meantime, good luck with the competition… and Happy Valentine’s Day.

Smoked salmon science

Smoked salmon science: five health benefits of eating smoked salmon

Yes, there is such a thing. Well, kind of. And before you stop reading this on the basis that you’re not interested in the science behind smoked salmon, look at the delicious images we’ve recently prepared.

 

Gorgeous, aren’t they.

 

So, now that we (hopefully) have your attention, let’s get down to business.

 

This week is National Obesity Week (14 – 20 January) – an awareness campaign that’s tapping into the nation’s inevitable post-Christmas health kick to raise awareness of the growing issues around obesity.

 

Now, for many people, January is a month when the brakes are applied, the indulgences reigned in and all things nice are given a wide berth in favour of diets and detoxes. As we all know, moderation is key, yet things tend to become a little black and white, all or nothing at the start of a New Year.

 

However, the good news with smoked salmon is that you can have your cake AND eat it. Why? Because it’s one indulgence that you can retain in January – and guilt free, too.

 

On to the science bit, then.

 

  1. D for Delicious

 

Or, rather, Vitamin D. Yes, smoked salmon is packed full of it, with an 85g portion of smoked salmon providing a staggering 97 per cent of your daily intake.

 

  1. The power of three

 

Omega-3, to be precise. Oily fish is well known for providing a rich source of this essential fatty acid, which helps you sleep, lowers blood pressure and boosts memory.

 

  1. Salute the selenium

 

Selenium is a powerful antioxidant – and one that that helps defend the body from chronic diseases such as heart disease and cancer. The good news is that smoked salmon is loaded with it.

 

  1. Bursting with B vitamins

 

Smoked salmon is jam-packed with B vitamins including B1, B2, B3, B5, B6, B9 and B12. Could smoked salmon B any better?

 

  1. Packing potassium

 

Potassium is a mineral that helps to regulate the heartbeat and blood pressure, as well as help keep your muscles and digestive system in order. It’s also found in abundance in smoked salmon, too.

 

If these top 5 reasons to eat smoked salmon aren’t enough to inspire a healthy-but-tasty January, then visit our serving suggestions section or delve deeper into our blogs to find a selection of delicious – and healthy – smoked salmon recipes. Alternatively, follow us on Facebook, Instagram and Twitter for offers and competitions.