So, it’s the beginning of another year, which for many can only mean one thing: the festive period of carefree indulgence is well and truly over and you now think you should focus on shedding those pounds.

We all do it, so all is not lost. However what the majority of us do is cut out ALL ‘good foods’ in a bid to lose that Christmas weight, and who wants to do that in what is possibly the dreariest and coldest month of the year?

Rather than depriving yourself of the things you like, why not just eat more of the things that are better for you?

The good news is that whilst you may have said a temporary fond farewell to cheese and chocolate, you don’t have to say goodbye to good food. And, as a Scottish smoked salmon producer, here’s why smoked salmon should remain firmly on the menu for the New Year.

Smoked salmon: the benefits

• It’s a great source of protein (there are more than 15 grams in an 85 gram serving)
• It contains Vitamin D
• It’s a good source of B-complex vitamins
• It’s a rich source of omega-3 fatty acids
• It contains magnesium and selenium
• The fats found in smoked salmon are those that are good for the heart (monounsaturated fats)
• It tastes really good.

Smoked salmon: the negatives

• There aren’t any.

If you’re looking for healthy food inspiration then look no further. This super-food recipe is high in protein, low in carbohydrates and tastes delicious.

Smoked salmon and Quinoa cakes

Ingredients

For the cakes

• 1.5 cups of water
• 1 cup of Quinoa
• 250g John Ross Jr Traditional Smoked Salmon, cut into small pieces
• 2 large free range or organic eggs
• 1 egg white (lightly beaten)
• Large handful of whole-wheat breadcrumbs
• ½ cup of finely chopped chives
• ½ cup of fresh dill
• 1 teaspoon of lemon zest
• Generous pinch of cracked black pepper
• Generous glug of extra virgin olive oil

For the crème fraiche dressing

• 1 cup of crème fraiche
• 2 teaspoons of lemon zest
• ½ teaspoon of fresh lemon juice

Lightly boil the Quinoa in the measure of water until it has absorbed it. Once boiled place on a large plate and leave to cool.

Whilst the Quinoa is cooling mix the smoked salmon, chives, eggs, breadcrumbs, dill and zest in a bowl. Add pepper to taste. Combine the mixture with the cooled Quinoa and compress the mixture into cakes to the preferred size. Then, cook the cakes in a frying pan using the olive oil.

Whilst these are cooking you can make the dressing, which simply involves mixing all the ingredients together. Once the cakes are cooked serve on a plate with a large spoonful of the dressing and enjoy this super healthy meal.

For more great recipes ideas take a look through the blog or our serving suggestions page.

Ever found yourself in the situation where you have leftover smoked salmon in the fridge? Yes, it’s hard to believe but it can happen.

You may have a half-opened pack hiding in the fridge after entertaining over the festive break. Or maybe you didn’t quite need the full side when you were making that delicious smoked salmon roulade for your sister’s 40th birthday party. Maybe you’re simply tiring of eating it on its own with lemon juice and cracked black pepper (now that really is hard to believe) but are lacking the inspiration to do anything else.

Well, if that’s you, then here are two smoked salmon recipes that will allow you to get the most from your smoked salmon and ensure it’s tasted and not wasted.

Smoked Salmon Cakes (serves 4)

This recipe may not be groundbreaking but it certainly is tasty – and the perfect way to make your smoked salmon go that extra distance. The chive and garlic sauce really adds another dimension, too.

Ingredients

For the cakes…

• Enough potatoes to make approximately 3 cups of mashed potato
• Your leftover John Ross Jr smoked salmon – ideally between 300-450g (however don’t worry too much as a little goes a long way when using it to cook)
• 1 egg
• 1 lemon
• 1 tablespoon of flour
• 1 small handful of parsley (chopped)
• A generous glug of olive oil (to cook the cakes in)
• Salt and pepper (to taste)

For the sauce…

• Half a cup of plain Greek yoghurt, such as Total
• Small handful of chopped chives
• 1-2 crushed garlic cloves (depending on how much you enjoy garlic)
• 1 teaspoon of lemon juice
• Salt and pepper (to taste)

Method

Chop your leftover smoked salmon into small pieces and mix, in a bowl, with the mash potato and the egg. Juice the lemon, keeping one teaspoon back for the sauce, and place this and the zest of the lemon in the bowl with the rest of the ingredients. Then add the parsley and flour. Mix well and add salt and pepper.

Scoop up enough of the mixture to form one cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty. Once you’ve done this with the rest of the mixture you’re now ready to cook them. Simply heat up the olive oil in a large pan and fry until crispy, golden brown.

If you want to make the sauce, too, then mix the lemon juice, chives, garlic and yoghurt together. Again, add salt and pepper to taste before serving alongside your cakes.

Smoked Salmon and Asparagus Frittata

Who doesn’t love a frittata – particularly one with smoked salmon and asparagus in, too?
This makes around 4 servings but feel free to scale up depending on how many you’re cooking for (or how much smoked salmon you have left!).

Ingredients

• 300-350g of your leftover John Ross Jr smoked salmon (or as much as you have)
• 2.5 – 3kg of your favourite potato (in 1.5 cm cubes)
• 6 large free range eggs (beaten lightly)
• 3 egg whites (also beaten lightly)
• Half a cup full of chopped red pepper
• 1 teaspoon of oregano (dried)
• 1 large onion, chopped
• 250g asparagus cut into 2cm pieces
• A generous glug of olive oil
• A generous pinch of salt and pepper

Boil the potatoes until they become tender. Mix eggs, egg whites and salt and pepper and put aside. Gently fry the onion, pepper and oregano in a large frying pan until they’re nice and soft before adding the asparagus and drained potatoes. Once the vegetables are nicely cooked add the salmon. Once it’s turned pink, which won’t take long at all, pour in the egg mixture. Keep stirring until it has set and then cook for around seven minutes – or until it’s firm enough to move from the pan and lay onto a grill. Grill until a golden brown and then slice, serve and enjoy.

Keep your eye out for more of our cooked smoked salmon recipes and remember, you can never buy too much smoked salmon!

Yes, we know. It’s not necessarily two ingredients that you’d typically put together. Well, we did. And it works.

Not only that but it’s yet another recipe (to add to our growing catalogue) that’s so easy to make yet likely to get tongues wagging around the dinner table as a result of its unusual pairing.

Finally, both smoked salmon and oranges provide those really Chirstmassy flavours. So, if you’re planning to buy smoked salmon then add Clementines to your shopping trolley and you’ll have an ideal Christmas (or New Year’s Eve) party starter.

Serves: 4

• 600g John Ross Jr Traditional Smoked Salmon (you can either buy a 454g and a 200g pack or go for the whole smoked salmon side so you have extra)
• Two large handfuls of watercress or rocket, depending on preference
• Three boxes of cress (just the snipped ends will do)
• 8 clementines (two of which juiced to serve), thinly sliced
• Pinch of salt
• Generous pinch of cracked black pepper
• 1 lemon cut into wedges
• Extra virgin olive oil
• Enough wholemeal bread (freshly baked, if possible) for four people

Carefully lay the smoked salmon slices on a large serving plate in a style that suits you.
In a bowl, mix the watercress or rocket in a bowl with the sliced clementines and pour the juice over the top. Season with the salt and pepper, mix in a dash of olive oil and then cover the bowl and toss the salad. Serve the salad over the top of the smoked salmon and then place the lemon wedges around the plate. Cut the bread into triangles for guests and serve with butter.

It’s so easy to prepare that it’s likely to take you longer to eat it then prepare it!

John Ross Jr’s smoked salmon with a clementine salad is a delicious combination.

(Image: © John Ross Junior)