Category Archives: Smoked salmon recipes

Smoked salmon fish cakes

Quick and easy to prepare, Smoked Salmon Fish Cakes are perfect for a light lunch with an accompanying salad. Or serve with sweet potato wedges and a selection of vegetables for a tasty dinner the whole family will enjoy.

Ingredients (serves 4)

  • 500 g of potato (mashed)
  • 200g John Ross Jr smoked salmon
  • 1 x egg
  • 1 x lemon
  • 1 x tablespoon of plain flour
  • 1 x small handful of parsley (chopped)
  • Olive oil
  • Salt and pepper to taste

 For the sauce…

  • Half a cup of Greek yoghurt (plain)
  • 1 x small handful of chopped chives
  • 1-2 crushed garlic cloves
  • 1 x teaspoon of lemon juice
  • Salt and pepper to taste


For the fish cakes:

1. Mix the mashed potato and egg together and put into a large bowl.

2. Chop up the smoked salmon into small pieces and add to the potato and egg.

3. Juice the lemon. Add the lemon juice and the zest to the bowl, keeping one teaspoon of juice back for the sauce.

4. Add the parsley, flour, salt and pepper to the bowl, keeping some of the flour back for dusting. Mix all the ingredients together.

5. Take enough mixture to form one fish cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty.

6. Do this with the rest of the mixture. Then heat the olive oil in a large pan and fry until crispy, golden brown.

For the sauce:

1. Simply mix the lemon juice, chives, garlic and yoghurt in a bowl.

2. Add salt and pepper to taste and serve alongside your cakes.

Enjoy smoked salmon and strawberries this Wimbledon season

As the second week of Wimbledon gets underway and all attention is geared towards this weekend’s finals, we’ve collected a selection of smoked salmon and strawberry recipes for you to create and enjoy while you’re watching at home.

Wimbledon may be traditionally known for its strawberries and champagne, but strawberries go perfectly with smoked salmon as well.

Smoked salmon and strawberries

It may sound a little unusual but the sweetness of the strawberries combines perfectly with the saltiness of the smoked salmon, making it a light, flavoursome dish that’s perfect for this time of year.

From BBC Good Food, try this Smoked Salmon, Strawberry and Fennel Salad recipe. Mix John Ross Jr smoked salmon torn into strips with fennel and rocket, and add an easy-to-make light summery honey and mustard dressing.

For a dish with a slight kick to it, try this very simple Strawberries with Smoked Salmon and Cracked Pepper recipe from Sweet Eve. If you buy John Ross Jr smoked salmon with cracked black pepper, there’s no need to buy any additional pepper.

If you like quinoa then this Hot Smoked Salmon, Strawberry and Quinoa Salad from Because Food is Life is packed full of nutrients and includes pickled strawberries, which tend to be a little less sweet than the fresh variety.

Or you can add in avocado and enjoy this Smoked Salmon with Strawberries and Avocado recipe from Town and Country Markets. You can adapt the recipe to suit your taste and include pine nuts or croutons for that little extra crunch.

Our traditional smoked salmon comes in a variety of pack sizes. Order a selection online or call into your local branch of Waitrose.

Blogger A Mummy Too creates a delicious smoked salmon recipe for John Ross Jr

This month we’ve been working with top food and lifestyle blogger Emily Leary who blogs at A Mummy Too. We sent Emily a selection of John Ross Jr smoked salmon and challenged her to produce a recipe that would be perfect for the warmer summer months.

The result is a gorgeous pea and courgette ribbon lemon salad with black pepper smoked salmon. It’s the ideal accompaniment to a gourmet picnic outdoors, or serve as a salad starter or side dish.

John Ross Jr Smoked salmon recipe

The simple lemon and garlic marinade combines perfectly with the black pepper smoked salmon giving the dish a light zesty taste.

Served on a bed of watercress with courgettes and shelled peas it’s light, easy to prepare and packed with flavour. One serving might not be enough!

Click over to A Mummy Too’s blog to view the full smoked salmon recipe.

Photo credit: A Mummy Too.

A summer of sport and fine dining

With the polo season well under way and Royal Ascot just around the corner, it’s set to be another superb summer of sport. Add Wimbledon, The Henley Regatta and Cowes Week into the mix and your diary is booked well into August.

But long days outdoors doesn’t mean settling for low quality food. Many sporting venues offer an array of fine dining opportunities, or you can prepare a gourmet picnic.

Naturally we recommend Scottish smoked salmon as the perfect addition to any picnic, and when it comes to smoked salmon sandwiches there are plenty of combinations of ingredients you can include.

Open sandwiches with smoked salmon

Try smoked salmon with soft cheese and a scattering of pepper. With dill or herb butter, as part of a wholesome salad or on its own with freshly sliced cucumber.

If you’ve got a little more preparation time, add creamy avocado to the smoked salmon and cucumber. Or try smoked salmon with goats cheese. Mix the goats cheese with a little plain yogurt for a smoother texture and add a little squeeze of lemon juice before spreading on a slice of bread.

If you find bread a little heavy, try an open sandwich instead. Try rye bread or a pumpernickel, thinly sliced. Add a slice of boiled egg on top of your smoked salmon, or a layer of dill mayonnaise underneath.

The beauty of sandwiches is that they are versatile so you can mix and match the contents to suit all tastes, perfect for family picnics and summer sporting events.

And why not add that bottle of champagne for when you’re celebrating the winner.

Smoked Salmon salad with lemon dressing

With the weather warming up and the half term holidays approaching, we’re thinking picnics, days out and long restful afternoons in the sunshine.

It’s the perfect opportunity to get out your picnic hamper, pack up the car and head to the countryside for a few hours for some fresh air and relaxation.

Simple salad with John Ross Jr smoked salmon

For your hamper prepare a quick and easy smoked salmon salad, perfect for picnics and a great alternative to preparing endless rounds of sandwiches.

Plus you can adapt this recipe to suit your taste, taking out the spring onions if you prefer and adding in an alternative like cucumber or black olives. For the dressing you can substitute the garlic for wholegrain mustard.

Ingredients (Serves: 4)

For the salad
•    300g smoked salmon
•    300g mixed salad leaves
•    400g cherry tomatoes
•    2 handfuls chopped fresh dill
•    2 spring onions, chopped

For the dressing

•    4 tablespoons extra virgin olive oil
•    Half a garlic clove, crushed
•    2 tablespoons fresh lemon juice
•    Sea salt, to taste


1. For the salad. Line a bowl or plate with salad leaves and place the tomatoes on top followed by the spring onion. Tear the smoked salmon into small pieces and arrange on top. Sprinkle over the dill.

2. For the dressing. Simply whisk the garlic, olive oil, lemon juice and seasoning in a jug until combined.

Smoked salmon Eggs Benedict

Continuing our series of smoked salmon recipes we’re turning our attention this week to a twist on a traditional American breakfast dish: Eggs Benedict.

Typically made with ham or bacon, the substitution of smoked salmon to the recipe makes a tasty alternative and adds a distinctly smokey taste. Choose from traditional smoked salmon or opt for our smoked salmon with cracked black pepper for a little extra kick.

eggs benedict with smoked salmon hollandaise sauce

Served over warm English muffins with homemade hollandaise sauce, Eggs Benedict make the perfect breakfast or brunch dish. Refrigerate any spare sauce and you can quickly serve up a second helping the next day.

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice


1. For the sauce. Mix the lemon juice and vinegar in a bowl before adding the egg yolks. Whisk until nice and light then whisk further over a gently boiling pan of water. As the mixture thickens, gradually stir in the butter cubes. Season and remove from the heat to cool.

2. For the poached eggs. Before adding the eggs, add a tablespoon of white wine vinegar to aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect. Quickly crack the eggs and add them into the swirling water. Simmer for 3-4 minutes before gently removing them with a sieve spoon.

3. Halve and toast the muffin. Add a couple of slices of smoked salmon to each half. Add the poached egg to each half before sharing the sauce between the two. Serve and enjoy.

Smoked salmon and melted chocolate

You’ll be relieved to know that this isn’t one of our recipe recommendations.

In fact, it’s highly unlikely to be anyone’s recipe recommendation (at least we hope not). Instead, it’s a reference to recent weather reports that this Easter weekend is set to be the hottest on record.

Of course, we’ve heard this before, but when it comes to Easter picnics, by failing to prepare you’re preparing to fail. So, to make sure that you’re armed with an inspiring selection of picnic ideas for Easter – even if it rains – we’ve shortlisted some of our favourites when it comes to dining out(side).

Just remember that if you are planning to buy smoked salmon from John Ross Jr then make sure you order before Monday 30th March so that it arrives before Good Friday.

Smoked Salmon Picnic Hamper

The perfect picnic hamper

  • Everyone loves a Scotch egg. And this recipe, which features on the BBC’s website, is delicious. Just make sure you make – and pack – enough.
  • Smoked salmon sandwiches on wholemeal bread are a staple. The beauty is that not only are they delicious, but they’re so quick and easy to prepare. Just make sure you pack fresh lemon to sprinkle over the top of the smoked salmon before eating!
  • Pork Pies (a bit like the rain) are a very British menu item. But they do taste so good. This recipe for small pork pies with Quail’s eggs provides a fantastic twist on what is a traditional British snack.
  • Scones are like the sweet relation of the pork pie in as much as you can’t get enough of them, particularly if they’re freshly baked and served with strawberry jam and clotted cream.
  • If anyone has the skills to make a fantastic quiche it’s Mary Berry. Fortunately, she’s shared her secret to making a Quiche Lorraine with everyone else, too.
  • If you’re prepared to indulge in a little chocolate this Easter then why not go all out and make sure you’ve packed cheese and pickle, too. Our favourite cheese buying experience to date has been at Neal’s Yard in London. However, if you can’t get to the shop then you can buy some of the world’s most interesting, tastiest and smelliest (poor postie) cheeses.
  • Wine. This needs no explanation.
    For that perfect picnic, also make sure everything’s well chilled – particularly if it does turn out to be that scorcher that everyone’s hoping for. So, whether you’re picnicking, eating in or eating out this Easter, enjoy your Easter weekend from everyone at John Ross Jr.

The way to a mum’s heart…

Well, let’s face it, there are many. But food has to be up there, surely.

So, for at least one day of the calendar, let’s forget the popular phrase about how food is the way to a man’s heart and indulge mum with a day of fine food, instead.

Depending on what you have planned for Mothering Sunday, whether you’re making mum breakfast in bed, wining and dining her over lunch or planning to save the best until last with a gourmet family dinner, we’ve tried to cover all bases by providing three special (yet simple to make) dishes.

Of course, all three dishes are salmon based however we’re confident that whichever one you choose, mum will be left feeling spoilt. Just make sure you buy smoked salmon in advance of Sunday.

Breakfast: Eggs Benedict

A richer (and arguably tastier) cousin of the increasingly popular smoked salmon and scrambled eggs – but it’s Mother’s Day and who’s counting the calories?

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice


1. Make the sauce by mixing the lemon juice and vinegar in a bowl before adding the eggs. Whisk until nice and light before further whisking over a gently boiling pan of water. As the mixture thickens, gradually add the butter cubes, season and take off the heat to cool.

2. Poach the eggs. Before adding the eggs add the vinegar, which will aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect before quickly cracking the eggs and adding them into the swirling water. Simmer for 3-4 minutes before gently taking them out with a sieve spoon.

3. Halve and toast the muffin before adding a couple of slices of salmon on each half, on each plate. Add the poached egg to each half before sharing the sauce amongst each plate.

Lunch: A healthy salmon salad

If Eggs Benedict is slightly on the heavy side, then why not try this option.

Ingredients (Serves: 2)

  • 100g couscous (or bulgar wheat)
  • A tablespoon olive oil
  • 2 x portions of John Ross Jr fresh salmon fillets (approx. 150g each)
  • 175g tenderstem broccoli
  • 1 x lemon (juiced)
  • A pack of pomegranate seeds
  • Handful of mixed seeds (inc. sunflower, pumpkin and flax)


Place the couscous or bulgar wheat in a bowl. Pour over enough boiling water to cover. Once absorbed, toss and add the olive oil before mixing. Place the salmon fillets in an oven dish, sprinkle with oil, salt and pepper (to taste) and then place in a pre-heated oven (to around 180 degrees Celsius) for 15 minutes.

Steam (or boil) the broccoli until cooked and then drain off the water.

Once all cooked, create a bed of the chosen grain before laying a fillet on top. Sprinkle the pomegranate seeds and the mixed seeds on top and serve with the broccoli.

Dinner: Hot smoked salmon pasta

Ingredients (Serves: 4)

  • 125ml extra-virgin olive oil
  • 25g breadcrumbs (fresh)
  • 400g of spaghetti
  • 3 garlic cloves
  • 1 tablespoon of dried chilli flakes
  • The zest of 1 lemon
  • 5 tablespoons of capers (drained)
  • 100g of rocket
  • 160g John Ross Jr’s Kiln Roasted Smoked Salmon


Heat a pan before adding a glug of olive oil. When hot turn the heat down to medium before adding the breadcrumbs. Cook until golden and once cooked, place into a bowl to cool.

Cook the pasta to your preferred texture. Chop the garlic and then, using the 125g of oil, add to a pan with the chilli and cook. Then drain the pasta and place into a large bowl. Add the zest and capers to the oil mixture and then pour over the pasta. Toss so that all the pasta is covered with the oil before adding the rocket and salmon. Toss so that it breaks up and then, as the final touch, add the breadcrumbs. It’s now ready to serve.

A Pancake Day with a Savoury Flavour

Shrove Tuesday (or Pancake Day) is almost here.

However before you go cracking your eggs, mixing your batter and planning your sweet fillings in advance of Tuesday 17th February, we wanted to point out that you don’t have to rely solely on the traditional lemon and sugar or chopped banana and honey to mark the occasion.

In fact, for those trying to kick their sweet cravings (or who just want to try a savoury approach) then look no further as we’ve compiled our top three savoury pancake recipes.

Needless to say, they all feature smoked salmon however we’re confident that once you’ve gone down the savoury route, sweet pancakes simply won’t taste the same again.

Smoked salmon and scrambled egg pancakes

What better way to wake up to pancake day (or any other day for that matter) than with a breakfast that combines the much-loved scrambled eggs and smoked salmon with freshly prepared pancakes?

Ingredients (Serves: 2)

For the pancakes

  • 40g plain flour
  • Pinch of salt
  • 1 large egg
  • 75ml milk
  • A glug of oil (to fry with)

For the smoked salmon and eggs


Mix all the pancake ingredients in a bowl until there are no lumps in the mixture and it’s of an even consistency.

Heat a pan (large enough to cook a typical sized pancake), add the oil and when hot, pour in enough mixture to thinly cover the surface area of the pan. Cook for a couple of minutes before ‘flipping’ after making sure the pancake has separated from the pan. Cook for a further two minutes or until cooked.

Crack the eggs in a bowl and whisk. Once prepared, heat another pan, add a knob of butter and poor in the beaten eggs. Cook to taste.

Once cooked, take the pancakes and line with the scrambled eggs before placing the smoked salmon on top. Then roll before serving.

Pea pancakes with smoked salmon and a little green soup

We came across this recipe on a website called Cannelle Et Vanille and had to share it for it’s originality and for the fantastic images they use to illustrate the dish. For something very different and very tasty this Pancake Day, then this recipe is guaranteed to please.

Smoked salmon and goat’s cheese pancakes

Just like smoked salmon, goat’s cheese has a very distinctive flavour, which is why we think that this recipe works incredibly well.


  • 100g John Ross Jr smoked salmon
  • 1 x beaten egg
  • ¾ cup of milk
  • 1 cup of flour
  • 2 tablespoons of olive oil
  • A pinch of salt
  • 1 x onion (finely chopped)
  • 2 x teaspoons fresh dill (chopped)
  • 100g goats cheese (crumble)

Mix the egg, milk and flour into a bowl and whisk until you’ve created a consistent batter texture. Add one tablespoon of oil and the salt and whisk once more. You now have the batter. Cook your pancakes and then lay to one side.

Then, in a separate pan, heat the chopped onions until soft and then add the dill.

Once this is cooked, take your cooked pancakes and place the desired amount of onion mixture in the middle before adding some of the goat’s cheese and laying a slice of smoked salmon on top. Roll, serve and enjoy.

The essential Burns Night menu

There possibly isn’t anything more Scottish than Burns Night (except maybe John Ross Jr, of course). So, with only a few days to go until this time-honoured celebration is commemorated on the 25th January, we thought we’d show our respect for Scotland’s much-loved figure by providing you with recipes for a three-course celebratory meal.

However before sharing our three favourite Burns Night dishes we’d like to answer the question that we are regularly asked this time of the year, which is ‘What exactly is Burns Night?’

Robert Burns was a poet and lyricist that lived from 25th January 1759 – 21 July 1796. With the title of ‘Scotland’s favourite son’ and often referred to as ‘The Bard’, Robert Burns penned some of Scotland’s most notable poems and is widely regarded as the pioneer of the Romantic Movement. Even in 2009 – 250 years since his passing – the Scottish public chose him as the Greatest Scot.

And as we know, great figures often generate great celebrations and Burns Night is no exception. Whilst each and every Burns Night celebration is different, there are some similarities including the eating of Haggis and the drinking of whisky.

However we’ve gone beyond that and provided you with our own personal favourite feast. So, if you’re hosting a Burns Night party and are in need of menu inspiration, then look no further.

The starter:  Potato wafers with smoked salmon and horseradish cream

Thanks to the BBC for this one, which we couldn’t resist sharing but not before putting our own stamp on it. Perfect as a starter – or as an appetiser for those who are planning a more raucous night – this is simply delicious.


  • 200g John Ross Jr’s Traditional Smoked Salmon
  • 6 x potatoes
  • A VERY generous ‘glug’ of vegetable oil (enough to submerse the sliced potatoes)
  • 30 grams of horseradish
  • 50ml of good quality mayonnaise
  • 6 tablespoons of crème fraiche
  • ½ teaspoon of fresh lemon juice
  • Salt (to taste)
  • Watercress
  • Paprika


Slice the potatoes (using a crinkle cut blade, if possible) lengthways and widthways alternatively to get a lattice pattern. Heat the oil and when hot enough, fry the potatoes until golden brown.

In the meantime mix the horseradish, mayonnaise, crème fraiche and lemon in a bowl.

Cut the salmon into enough pieces to match the number of potato slices.

When the potato slices are cool enough, place a slice of smoked salmon on top of each one. Then place a sprig of watercress on top before adding a small spoonful of the horseradish cream on top. When you’ve prepared as many as you need simply dust with a little bit of paprika.

The main course: Haggis with whisky glazed swede pearls

This one is courtesy of, although we’ve gone down the original haggis route as opposed to the vegetarian option they suggested.


  • 6 x haggis
  • 1 x swede (quartered)
  • 25ml whisky (of your preference)
  • 25g butter
  • 2 x large potatoes (peeled and cut into matchsticks)
  • 200ml double cream
  • 25ml malt whisky
  • 1 x handful of finely chopped chives
  • 25g brown sugar


Boil the swede. Once cooked, and using a melon baller, press into ball shapes.

Add the sugar, whisky and butter in a shallow pan and reduce until a syrup has formed before adding the swede balls to cook for a few minutes until they’re sticky and have developed a golden brown coating.

Boil the wrapped haggis for 15 minutes.

Gently fry the potato matchsticks until golden. Bring the cream, chives and malt whisky to the boil, reducing slightly.

Serve by placing a layer of potatoes on the plate, placing the haggis in the centre (or on top of the potato layer). Add the swede balls around the plate before drizzling the chive and cream sauce on top.

The pudding: Clootie Samosa (who said anything about a January diet?)

This is certainly not a light dessert, but it sure is tasty. The preparation involved is also quite detailed, so we’re going to send you direct to the author of this one. Click here for the recipe.

Thanks again to for this gem and on behalf of everyone at John Ross Jr, we hope you all enjoy Burns Night 2015!

If you have any Burns Night recipes (or stories) to share, then please do via our Facebook page.