Smoked salmon pancakes for dinner?

Go 'beyond the blini' with John Ross Jr's favourite 2018 Pancake Day smoked salmon recipe

Go ‘beyond the blini’ with John Ross Jr’s favourite 2018 Pancake Day smoked salmon recipe

It’s Pancake Day, and for that very reason those who buy smoked salmon owe it to themselves to go ‘beyond the blini’ and go the whole hog.


Let’s face it, there are 364 days to enjoy smoked salmon blinis – and they’ve become so ubiquitous that it’s sometimes hard to appreciate them. There’s only one Pancake Day.


For the purposes of this very short blog we’re going to focus on the blini’s big brother – the standard, toss-able and large pancake. And what better way to do this than to offer you our favourite smoked salmon pancake recipe for 2018.


The good news about this savoury pancake recipe is that it is:


  1. a) Traditional pancake size
  2. b) Substantial enough to have for tonight’s dinner
  3. c) A WeightWatchers recipe, so healthy and tasty in equal measure


Have pancake-making fun tonight. We will be.


Avocado, Rocket and Smoked Salmon Pancakes


This recipe serves four, so if you’re only making for two you can either halve the contents or use the remaining mixture for tomorrow’s breakfast.




  • 200g John Ross Jr smoked salmon (you can find this pack in Waitrose)
  • 110g plain white flour
  • A pinch of salt
  • One egg
  • 275ml skimmed milk
  • 5 spays of cooking oil spray
  • 1 avocado, sliced
  • A handful of rocket
  • 4 tbsp fat free natural fromage frais
  • 1 tbsp dill, chopped
  • Pinch of black pepper
  • 1 lemon (quartered)




Select a mixing bowl and sift the flour into it before adding the milk and egg and beating with a whisk until smooth.


Grab a large non-stick frying pan, spray with oil, and place on the heat. When hot, add the batter mixture and thinly cover the pan. Cook until it has set and then flip – or toss – over to cook the other side. Once you’ve made four (or two) keep warm and then place on warm plates ready to serve.


Share the smoked salmon out. If you are only making two then 100g of Scottish smoked salmon each is even better! Share the avocado amongst the pancakes and then add the rocket.


Add one tablespoon of fromage frais on top and sprinkle each dollop with dill. Finally, sprinkle the pepper all over each pancake and serve with the lemon on the side.


Share your favourite pancake recipes with us via our Facebook page or via Twitter (@JRJsmokedsalmon).

How much do you love smoked salmon?

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!

Best Burns Night smoked salmon recipes

Whisky Smoked Salmon: the perfect Burns Night smoked salmon

Whisky Smoked Salmon: the perfect Burns Night smoked salmon


In keeping with our tradition of providing you with Burns Night recipes, we thought for 2018 it would be nice to offer a) a Burns Night starter recipe, and b) a post Burns Night brunch recipe, which is perfect for the morning after – particularly if you’ve over indulged.

Both include our Whisky Smoked Salmon, which is perfectly apt for Burns Night.

Don’t forget to enter our Facebook competition for a chance to win a 454g pack of our Whisky Smoked Salmon, which runs for today (23rd January) only. For details of how to enter visit our Facebook page.

More importantly, if you’re looking to buy smoked salmon or buy fresh salmon in time for Burns Night, make sure you order by close of play today.

For starter: Potted Whisky Smoked Salmon

Serves 4


  • 300g John Ross Jr fresh salmon fillets (you can buy a whole fillet and freeze the rest for another time)
  • 100g butter
  • 150g John Ross Jr Whisky Smoked Salmon, diced
  • 2 x lemons
  • 100g pot of sour cream
  • Salad (to serve)
  • Melba toasts to serve
  • Pink peppercorns



Cook the fresh salmon in tin foil containing half of the butter and half of one lemon until deliciously flaky.

Once cooked, remove the lemon, tip the juices into a bowl and add the cooked salmon, the sour cream and the zest of the other lemon half. Mix up before adding the smoked salmon and then mix again. Season with salt and pepper to taste.

Divide the mixture between individual jars. Take the remaining lemon and cut small slices of lemon, one to go on the top of each jar. Melt the remaining butter in a pan with the peppercorns and leave to cool – but before it’s solidified, pour it over each jar and leave to really cool in a fridge until cold.

When ready to eat, serve with the melba toasts and the salad.


For brunch: Aberdeen Potato Scones with John Ross Jr’s Scottish Whisky Smoked Salmon

This is one of Jamie’s – but with an Aberdeen twist.

Serves 2


  • 100g John Ross Jr Whisky Smoked Salmon
  • 250g floury potatoes with skins on
  • Sea salt
  • Ground pepper
  • 50g plain flour
  • 1/2 a small bunch fresh chives , finely sliced
  • 1 knob of butter
  • ¼ level teaspoon baking powder
  • Olive oil
  • 3 medium sixed eggs
  • A pinch of watercress
  • Extra virgin olive oil
  • 1 lemon cut into wedges



Slice the potatoes into 2.5cm chunks before cooking until tender. Leave to cool and then return to pan, add the plain flour and mash them up really well.

Add the chives, butter and baking powder and mash once more. Season to taste and divide the mixture into two balls with your hands before dusting with flour.

Take a pan large enough to cook the two balls, add olive oil and when hot, place the balls in to cook, patting them down until flat and equal in depth. Turn every few minutes until cooked through and golden brown in colour.

Beat the eggs and when the scones are cooked place each one on a plate. Put the pan straight back on the heat, add some more oil and pour in the egg mixture. Use a spatula to keep moving the egg mixture around so that you get a scrambled egg with a lovely texture.

When cooked, layer on each scone before adding a piece of Whisky Smoked Salmon on top. Garnish with any leftover chives you may have.

Drizzle over a little extra virgin olive oil and serve with wedges of lemon.

We hope you enjoy your Burns Night celebrations and hope the morning after isn’t too painful. Please share any of your dishes – pictures and recipes – with us via our Facebook page.

Ring in the New Year… with last year’s food

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




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

Last orders… at the smokehouse

We know it’s not quite as punchy as ‘last orders at the bar’, however we expect you’ll be hearing that phrase plenty over the next couple of weeks.


On to serious matters, then – well, serious if you want to buy smoked salmon online (or buy John Ross Jr smoked salmon online, at least).


Our last day for dispatching online orders is Wednesday 20 December. Unfortunately, we will not be able to guarantee Christmas delivery on orders made after this date – so make sure you order while you still can.


To be honest, you’ve probably been unable to escape us following the recent 12 Days of Christmas campaign, which, for the last two weeks, has seen us provide 20 per cent off a different, delicious item every day – for one day only.


We’ve been pushing the promotion via social media and our newsletter, which you can subscribe to via the home page. For those who have missed it so far then there’s still two days left including today’s offer, which is 20 per cent off a side of Kiln Roasted Salmon.


Now, each and every day’s promotion has been unveiled at 6am of that day. However, as tomorrow is the twelfth day of John Ross Jr’s Christmas and therefore the last day of the promotion, we thought we’d use this blog to give you an advance warning so that you’re fully prepared.


For those who are aware of our smoked salmon products and have been following our smoked salmon recipes throughout 2017, then you’ll hopefully be pleased to know that tomorrow’s offer is the multi-award winning Balmoral Fillet – a product that’s best described as the fillet steak equivalent of the smoked salmon.


So, if you want to buy the Balmoral Fillet for £30 instead of £37.50 (and if ever there’s a time to eat this stunning item it’s Christmas), then check our website from 6am tomorrow morning.


But of course, the real reason for this blog is to remind all those who have been too busy to buy smoked salmon for Christmas to do it before close of play on Wednesday 20 December. Don’t forget and don’t miss out!


All that’s left to say now is have a wonderful Christmas and from everyone at John Ross Jr, have a very happy New Year.

Buy smoked salmon for Christmas before it's too late

Merry Christmas from everyone at John Ross Jr – and don’t forget to order online before 20th December to make sure you get your smoked salmon for the festive period

’12 Days of Christmas’ promotion – terms and conditions

Terms and conditions

·       The offer runs from 4th December 2017 until midnight on 15th December 2017, whereby a different product will be discounted by 20% each day for one day only. There will be 12 products on offer throughout the promotion.

·       The 20% discount ONLY applies to non-trade customers who order online.

·       The offer is not open to restaurants, hotels and businesses. It is only open to individuals.

·       The offer is open to those aged 18 and over.

·       No cash alternative will be offered.

•     The offer may be modified or withdrawn at any time.

·       Only one order per address can be made throughout the promotion.

·       Whilst every effort will be made to ensure product availability throughout the promotion, stock levels are subject to change without notification. Please note that all orders are subject to availability and the item is not reserved until your order has been confirmed. Items placed in your basket are not reserved and may be purchased by other customers.

·       Orders for discounted products made prior to the discount period cannot be adjusted, credited or backdated to reflect the discount for that particular day.

·       The promoter of the offer is John Ross Jr (Aberdeen) Ltd

Healthy fish & chips… yes, it is possible

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

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




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




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




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




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

Three amazing smoked salmon sandwich recipes

Well, it is almost British Sandwich Week (14 – 20 May) after all.


Following on from last year’s annual celebration of all things bread-based we thought we’d do the legwork and source a selection of stunning smoked salmon sandwiches to support this year’s recognition of what is arguably one of the nation’s most-loved meals.


Although, we have to admit that we didn’t have to look too far to find our top three; BBC Good Food really does provide food for thought on everything from smoked salmon recipes to pretty much everything else!


So, to make your sandwich recipe hunt all that more digestible, we’ve distilled our favourite three salmon sandwich recipes so that all you need to do is buy the ingredients, make the sandwich and enjoy.


However, if you think you can top these three and would like to send us your own culinary creation then please do. The person who we feel shares the best and most interesting salmon sandwich recipe by 20 May will receive a side of John Ross Jr’s Traditional Smoked Salmon in the post.


  1. Kiln Roasted Salmon picnic loaf


Serves 2




  • 140g crème fraîche
  • 3 tablespoons of wholegrain mustard
  • Zest of one lemon (and a tablespoon of the juice)
  • A bunch of dill, finely chopped
  • A stonebaked baguette (or similar)
  • A 160g pack of John Ross Jr’s kiln roasted salmon
  • 2 tablespoons capers, roughly chopped
  • ½ a cucumber, thinly sliced
  • 100g radishes (thinly sliced)
  • 2 large handfuls of rocket or lambs lettuce




Mix the crème fraîche, lemon zest, dill and mustard (with seasoning, optional) in a bowl. Cut the baguette in two and slice each piece in half. Spread the mixture on each halve of each piece.


Flake the salmon and toss with the capers and lemon juice before spreading across both sandwiches. Then add the cucumber, radish and leaves before placing the top half of the sandwich on top.


Wrap with foil or parchment paper and serve when you’re ready (or when you’ve reached your location).


  1. Hot smoked salmon club sandwich


Serves 1




  • 2 tablespoons of crème fraîche
  • Zest of half a lemon plus a little juice
  • 3 slices of wholemeal bread
  • Half an avocado
  • 2 radishes, thinly sliced
  • 1 – 2 John Ross Jr’s kiln roasted salmon fillets – our 160g pack is ideal
  • 1 handful of rocket




In a bowl mix together the crème fraîche, zest and juice (with seasoning, optional). Toast the bread and then spread the mixture on all inward-facing sides. Top the first slice with avocado and the radish then top the second with the salmon and rocket. Serve with additional rocket as garnish.


  1. Egg-in-the-hole smoked salmon


We thought we’d save the best until last.


Serves 1





2 slices of bread (we prefer wholemeal but feel free to use white)

½ avocado

½ lemon and a wedge (to serve)

Handful of watercress

1 large egg

100g John Ross Jr Traditional Smoked Salmon




Butter one side of each piece of bread. Then cut a large circle in one of the pieces (large enough to fit a fried egg in). Fry (on the buttered side) all pieces until golden.

While cooking, take the avocado, slice it and squeeze over the lemon.


Flip over the bread and then crack the egg into the piece with the circle missing. Take out the non-cut slice – and the circle itself – and leave the other piece, with the egg cooking, in the pan for 1-2 minutes more.


Whilst this is cooking take the other slice and place the avocado, smoked salmon and watercress on top. Then, when cooked, add the slice with the egg in the middle on top and serve.

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

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

Smoked salmon pancake recipe roundup

John Ross Jr's top three 2017 Pancake Day recipes

John Ross Jr’s top three 2017 Pancake Day recipes

There aren’t many days in the year that can immediately transport you back to your childhood like Pancake Day can.

In fact Christmas, Easter Day and Pancake Day all provide that sense of nostalgia. Interestingly, they all have a foodie link, too.

We’ve previously blogged on how pancakes are typically associated with being a sweet dish, however the recent ‘blini boom’ indicates that savoury pancakes could now be vying for the top spot alongside the traditional – and much loved – lemon and sugar pancake.

And having found a few fantastic smoked salmon recipes over the last couple of days – one of which is a smoked salmon blini recipe – we thought we’d share our top three with you.

1. Smoked salmon pancake wraps
This one, which we found on Delicious online, really does deserve the top spot for offering simplicity and flavour with (if you cook your pancake correctly) a fine looking dish.

You can view the recipe here and if you are planning on making 40 pieces as per the recipe, then we would recommend buying John Ross Jr’s Traditional Smoked Salmon 454g pack.

2. Smoked salmon pancakes with lemon and caper crème fraîche
Close behind Delicious magazine’s offering is this simple smoked salmon blini recipe from Olive magazine. It really would be criminal to overlook the blini – and the inclusion of capers in this recipe provides a nicely balanced flavour.

Our 200g pack of Traditional Smoked Salmon would be perfect for this delightful dish.

3. Buckwheat pancakes with smoked salmon and citrus cream cheese
A slightly more involved recipe however this one, which comes courtesy of BBC, is aimed at those who choose or require a gluten free alternative.

Again, the inclusion of capers (or caperberries, in this case) provides a depth of flavour however it’s the toasted pumpkin seeds that make it stand out for us.

Our 200g pack of Traditional Smoked Salmon will also work wonders for this recipe.

What are you plans for Pancake Day? Share your savoury recipes with us via our Facebook page.

Smoked salmon cupcake, anyone?


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



(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




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




(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




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.