Category Archives: salmon recipes

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


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



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




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



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




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)




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.


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




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




  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 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).

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.

Seafood and smoked salmon risotto

smoked salmon risotto
John Ross Jr shares its seafood and smoked salmon risotto recipe

When it comes to our blogs, we like to think that we’ve got an eye for what makes an interesting – and tasty – smoked salmon recipe.


And this seafood and smoked salmon recipe we made last night was so tasty that we thought we’d share it with you.


For those who enjoy risotto this dish has everything – but it’s also very filling. We would recommend that you either make eight generous portions as a main course or, if you’re entertaining, serve it as starters; this recipe will probably extend to 15 – 20 small starter servings.


Serves 8




500g Arborio rice

75g Parmesan cheese, grated

350g seafood selection including mussels, squid and prawns

200g John Ross Jr smoked salmon (cut into 2 inch squares)

1 litre fresh chicken stock (or the next best thing)

The rind of one lemon, finely grated

3 large cloves of garlic, finely chopped

1 large onion, finely chopped

1 small red onion, finely chopped

250ml vermouth / white wine

Large knob of butter

A cup of peas




Melt the butter in a pan before adding the onions. Soften for around five minutes on a low heat before adding the garlic. Once they start to brown, turn up the heat and add the rice. Keep stirring the rice for around two minutes so as to lightly toast it and not burn it. You can also add the lemon rind at this point.


Turn down the heat and add the wine or vermouth whilst stirring, making sure that all the rice is covered. As the rice mixture starts to thicken up and the liquid disappears, feed the risotto with a ladle or stock (or enough so that all the rice is covered but not too much so that the mixture boils). Repeat this process of ‘feeding’ the risotto with the stock as and when it needs it.


By the time you’ve added the last ladle of stock the risotto should be cooked. At this point, add the peas and let them cook into the mixture for around two minutes. Then add the seafood selection, stirring it into the mixture, and cook for a further three minutes before adding the smoked salmon and grated Parmesan, gently folding them in so that it’s evenly distributed throughout the risotto.


Take of the heat and leave for a minute before plating and serving.


What’s your favourite seafood recipe? Share it via our Facebook page or on Twitter using #faveseafoodrecipe.

Smoked salmon recipe roundup

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




  • 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



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




  • 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




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

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




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




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



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



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.