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Smoked salmon sandwich ideas

Open sandwiches with smoked salmon
Three delicious sandwich ideas for National Sandwich Day


It’s National Sandwich Day on Saturday 3 November. And if, like us, you love the traditional smoked salmon sandwich options (smoked salmon and cream cheese bagel; smoked salmon and cucumber sandwiches) but are looking to widen your smoked salmon sandwich repertoire, then you’ll love these three interesting smoked salmon sandwich ideas.

Whilst National Sandwich Day was essentially created by a well known high street sandwich brand in order to sell more sandwiches, let’s take a little time to celebrate this much loved meal – but with a smoked salmon twist, of course.


Smoked salmon club sandwich

Serves 1


  • 3 x slices of the freshest bread you can find (brown or white)
  • 2 x tablespoons of Greek Yoghurt
  • 1 x tablespoon of Neufchatel cheese
  • 1 x teaspoon freshly chopped dill
  • 1 x pack of John Ross Jr’s Traditional Smoked Salmon
  • 3 x leaves of iceberg lettuce, shredded
  • 2 x slices of a fresh, large tomato
  • 1/2 x teaspoon capers (chopped)
  • 1 x pinch of salt



Grab a bowl and mix together the yogurt, cheese, salt and the dill until thoroughly blended. Then toast the bread. Layer the mixture on each slice, add a third of the lettuce on top and then, on top of that, add a third of the smoked salmon. If you like capers, add a sprinkle here, too, before adding one slice of tomato. Repeat the process and stack on top. Use the last piece of toast as the lid. Cut into triangles and enjoy.

Smoked salmon sub (but not as you know it)

This bread-free option probably goes against the grain (no pun intended) and the spirit of National Sandwich Day, but it’s healthy and tasty – and not everyone loves bread.

Serves 1


  • 1 x cucumber
  • Heaped spoonful of cream cheese
  • Heaped spoonful of chopped red onion
  • Teaspoon of freshly chopped dill
  • 50g – 100g John Ross Jr Smoked Salmon (depending on the size of your cucumber!)



Peel the cucumber and lose the ends by cutting them off. Cut the cucumber in half – lengthways – and scoop out most of the cucumber’s inner flesh to make room for the filling. Mix the cheese, dill and onion in a bowl before spreading it on each side of the hollowed out cucumber. Lay as much smoked salmon as you can on one of the sides and then sandwich the smoked salmon in using the other half of the cucumber.


3. Smoked salmon sandwiches with curried almonds

This is without doubt the most interesting smoked salmon sandwich recipe we came across. And whilst we haven’t tried it, we couldn’t overlook a recipe that included the words ‘smoked salmon’ and ‘curried’ in the same sentence!

Serves 2


  • 1 x teaspoon vegetable oil
  • 4 x slices of fresh, wholemeal bread
  • 1/3 cup of sliced, unblanched almonds
  • ½ x teaspoon curry powder
  • ¼ cup plain yogurt
  • 100g pack of John Ross Jr
  • 2 radishes, thickly sliced
  • 1/2 Granny Smith apple, chopped into slices


Heat the oil in a pain, add the almonds and cook until golden. Coat the almonds in the curry powder and stir until well covered. Take off the heat and leave to cool. Once cool, stir in the yoghurt and season to taste. Spread the mixture over the bread, share the smoked salmon amongst the two sandwiches and top with the apple and radish. Serve when ready.

Do you have any interesting smoked salmon sandwich recipes you’d like to share with us? Share them via our or Facebook or Instagram pages and we’ll send you a 100g pack of our Scottish smoked salmon – for FREE.

Smoked salmon Halloween ideas

Smoked salmon recipes to get you in the mood for Halloween
Smoked salmon recipes to get you in the mood for Halloween


Halloween is upon us – but it doesn’t have to be all about pumpkins, chocolate and candy.


To help ensure that everyone benefits from this year’s celebrations (and not just those with a sweet tooth), we’ve pulled together our favourite fun Halloween recipes that are just as likely to impress your guests, as they are scare them!


Halloween smoked salmon sushi brain


Yes, you have read it correctly. And regardless of how unappealing it sounds, this step-by-step video will not fail to get you thinking about the possibilities for ‘grown ups’ when it comes to Halloween party food ideas.


The video, which is less than a minute long, can be viewed here.


Whilst there’s no quantity given for the smoked salmon, we would recommend that you purchase a 200g pack of our Traditional Smoked Salmon just to be on the safe side (and assuming that you’ll only be preparing one!).


Halloween sushi coffins


This is another creative crowd pleaser that looks fantastic and offers a fun take on traditional sushi. Thanks to netmums for this one, however to make it easier for you we’ve listed the ingredients and the ‘how to’ information below.


Serves 6




  • 125g sushi rice
  • 5 tablespoons rice vinegar
  • 1 x tablespoon sugar
  • 5 teaspoon of salt
  • Black sesame seeds
  • 1 x Nori sheet
  • 1 x 100g pack of John Ross smoked salmon




Wash and drain 125g of sushi rice with a sieve four times. When thoroughly rinsed, place in a pan, cover with water and boil for around 10 minutes, with the lid on, before turning off the heat and leaving to stand for 25 minutes – making sure that the lid is left on at all times.


Mix the vinegar, salt and sugar and then mix this into the rice once cooled. Shape the rice into mini coffins and leave to set in the fridge.


When ready to use, sprinkle a few spoonfuls of the seeds onto a plate of board and ‘dip’ the sides of the coffins into them. Take a piece of smoked salmon, around a mouthful in size or enough to cover the length of the coffin, and place on the top of the coffin. Repeat until all coffins are topped.


Finally, cut the shape of the lid of the coffin out of the nori sheet and loosely place on top.


Mackerel witches brooms


Despite the fact that this recipe, which we stumbled across on Fish is the Dish, is SO easy to make, it’s so visually effective and a great party food snack.


The concept is simple. For the broomsticks you use breadsticks, long batons of carrot and celery sticks. For the broom heads, you used flaked mackerel.







For the breadsticks, snap them into the desired ‘broom’ length. Then cut the vegetable brooms to the same size.


Flake the mackerel into pieces that are approximately a quarter of the length of the ‘brooms’.


Take a plate, and place small dollops of mash at various points on the plate. These form the ‘glue’ for the broom heads so make sure they’re not too big or not too small in relation to the sticks. Gently push the broom handles into each of the mounds of mash and then shape in a triangular shape, similar to the end of a witch’s broom.


Finally, take the smoked mackerel flakes and gently stick/lean them against the mash potato so that they resemble twigs.


Serve when ready.


We love the smoked salmon sushi brain. So much so, in fact, then anybody who makes one and shares an image of it with via our or Facebook or Instagram pages will be sent a 200g pack of our Scottish smoked salmon – for FREE.

Smoked salmon and apple recipes

It may sound like an unlikely day for the calendar (although not quite as unlikely as International Talk Like a Pirate Day), but Apple Day, on 21 October, has been an annual celebration since 1990.


Launched to raise awareness of the apple and celebrate diversity of landscape and ecology, it has since become associated with raising awareness in the provenance and traceability of food – something that everyone at John Ross Jr is very supportive of.


So, we thought we’d lend our support in not only making our readers aware of Apple Day, but also place the apple in the spotlight by selecting two of our favourite apple and smoked salmon recipes.


Smoked salmon and apple salad


This super salad is super tasty – and super healthy!


Serves 4



  • 100g John Ross Jr Traditional Smoked Salmon
  • 3 x carrots, cut lengthwise in 1cm strips
  • 3 x celery stalks cut into 1cm strips
  • 2 x fennel bulbs, cored and sliced thinly
  • 1 x seasonal apple, cored and sliced thinly
  • ¼ cup of extra virgin olive oil
  • 1 x lemon, juiced and peeled
  • 1 x tsp sugar
  • 1 x tbsp drained capers
  • ½ x teaspoon of salt



Grab a large bowl and mix together the apple, fennel, celery carrot and smoked salmon. In a sealed jar, add the olive oil, lemon juice, lemon peel, sugar and salt. Close and tighten the lid before shaking. Once combined, drizzle over the salad mixture and, just before serving, throw in the capers.


Hot smoked salmon with apple and onion pickle


This delicious potted smoked salmon recipe (which originates from Delicious magazine) is a really wholesome and richly flavoured dish, which brings out the best in flavours from both the hot smoked salmon and apple.


Serves 6



  • A whole side of John Ross Jr’s Kiln Roasted Salmon (you only need 500g so you’ll have approximately 200g leftover)
  • 1 x lemon (use 100 per cent of the juice and just 50 per cent of the zest)
  • 1 x bunch of dill
  • ½ x bunch of fresh coriander, finely chopped
  • 1 tsp coriander seeds (toasted and crushed using a pestle and mortar)
  • 1 tsp ground pepper
  • 180g unsalted butter, melted
  • Sourdough bread (to serve)


For the pickle


  • ½ lemon – juiced
  • 2 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • ½ red onion, finely sliced
  • 1 granny smith apple, peeled and cut into thin sticks
  • 1 tsp sea salt




Combine the salmon, lemon juice and zest, the ground coriander, pepper, dill and fresh coriander in a large bowl. Grab six ramekins, or similar, and divide the mixture among them, making sure to pack the mixture into each pot. Pour over the melted butter and chill until the butter is solid once more.


For the pickle, mix the vinegar, sugar and lemon juice in a separate bowl before adding the onion, apple and salt. Leave for around 15 – 30 minutes before squeezing out the liquid and serving with the six dishes and a slice of toasted sourdough bread.


For healthy smoked salmon recipes and regular updates and offers from John Ross Jr, find us on Facebook or follow us on Instagram.

Can you bake smoked salmon?

The answer is ‘yes’, so to celebrate National Baking Week (15 – 21 October), we’re providing you with a selection of delicious baked smoked salmon recipes and offering a few culinary ideas that are guaranteed to impress.


Keep reading to find out more about our National Baking Week giveaway.


Smoked salmon and Parmesan cheese muffin recipe


This baked smoked salmon recipe is simply delicious – and incredibly quick and easy to make.


Serves 6




  • 200g John Ross Jr Traditional Smoked Salmon
  • 200g self raising flour
  • 200ml semi skimmed milk
  • 100g Parmesan cheese
  • 1 x egg
  • 20g crème fraiche
  • A pinch of salt
  • A pinch of black pepper




Preheat your oven to 180°C. As it’s heating, cut the smoked salmon into small squares and grate the cheese. In a bowl, whisk the egg and crème fraiche before slowly combining the flour, salt and pepper. When blended, add the smoked salmon and cheese. When everything has been thoroughly combined, share the mixture into six muffin moulds and bake for 10 – 15 minutes. When ready, take out of the oven, place on a wire rack and leave to cool before eating. We’d recommend that you eat these slightly warm.


Savoury smoked salmon cake


Another baked smoked salmon recipe winner – and a savoury dish that’s perfect for snacks. Cakes don’t have to be all about the sugar, after all.


Serves 12




  • 100g John Ross Jr Traditional Smoked Salmon
  • Handful of finely chopped dill
  • 100g grated mature cheddar
  • 3 x eggs
  • 3 tbsp vegetable oil
  • 100ml milk
  • 5 cups of self raising flour
  • 1 tbsp baking powder
  • Salt and pepper (to taste)




Preheat your oven to 180°C.


Grab a large bowl and whisk the eggs before adding the oil and milk. Whisk until thoroughly combined and then add the flour, baking powder and a pinch of salt and pepper (optional). Whisk until you have a smooth mixture and then add the smoked salmon, cheese and dill. Whisk once more until fully combined.


Take a loaf pan, line it with butter and then pour in the mixture before baking for 40 minutes.


Delicious rye soda bread recipe


This one, which we’ve learned from Jamie Oliver, is less about baking in the smoked salmon and more about creating a delicious bread that can go with any type of smoked salmon topping – and be eaten with as much of it as you like!


It’s also really healthy and filling, too.


Serves 6




  • 250g wholemeal flour
  • 300g of natural yoghurt
  • 100g rye flour
  • 50g porridge oats
  • 1 x tsp bicarbonate of soda
  • 1 x egg




Preheat your oven to 190°C.


Mix both flours, the oats, the bicarbonate of soda and one level teaspoon of salt in a bowl. In a separate bowl, whisk the egg and yoghurt before stirring it into the bowl of flour and oats. Bring the mixture together using your lightly floured hands.


When combined, shape into a ball, place on a floured baking tray and press down so that it becomes a 3cm thick disc. Score a cross into the top and then bake in the centre of the oven for around 40 minutes. When a crust has formed place on a wire rack to cool.


Share your favourite baked recipe – preferably one that features smoked salmon – via Facebook or Instagram by midday on 19 October. The person to share our favourite recipe will win* a 454g pack of John Ross Jr’s Traditional Smoked Salmon.


*The winner will be notified by 5.30pm on Friday. See our Facebook page for T&Cs

Healthy foods that lower cholesterol

Healthy food, healthy heart: Get into National Cholesterol Month with John Ross Jr's healthy food suggestions
Healthy food, healthy heart: get into National Cholesterol Month with John Ross Jr’s healthy food suggestions


October is typically associated with the clocks going back and Halloween, but it’s also National Cholesterol month.


Unlike smoked salmon, where the ‘too much of a good thing’ rule doesn’t apply, cholesterol is a bit different.


Whilst even the very mention of the word can send shivers down people’s spines, it’s important to remember that the body needs cholesterol. But have too much of it and you run the risk of creating layers of fatty plaque that fur up the arteries. If the layer becomes too thick, it can slow down blood supply – or even stop it completely.


So, when it comes to diet, what can you do to help reduce cholesterol levels?


  1. Smoked salmon


Rich in omega-3 fatty acids, which help to reduce blood pressure, smoked salmon – fresh salmon in particular – can boost levels of ‘good’ HDL cholesterol. Whilst it doesn’t lower ‘bad’ LDL cholesterol, increasing your intake of HDL cholesterol helps to remove cholesterol from your artery walls. What’s even better is that there are countless healthy salmon recipes to keep you fit without compromising on flavour. Aim for two portions of fish each week and don’t forget smoked mackerel, which is also an excellent and healthy alternative.


To buy smoked salmon click here. To buy fresh salmon, click here.


  1. Olive oil


With its ability to lower the inflammatory impact of LDL cholesterol, olive oil is not only a healthy addition to the diet, but also a tasty one, too. Extra virgin olive oil is the healthiest and tastiest – however, it becomes less healthy when used to cook at high temperatures so either cook on a low heat, or eat it at room temperature.


  1. Wholegrains


Whether you like oatmeal, bran or cereals at the beginning of a day (after all, you can’t eat smoked salmon for breakfast every day), there’s no denying the power of the wholegrain in giving your HDL levels a welcome boost. Equally, if you like to eat brown rice or wild rice in the evening, wholegrains are a great cholesterol-busting food.


  1. Nuts


Whilst high in calories, nuts are filled with healthy fats and are high in fibre. Remarkably, as they contain plant sterols, they actually block the absorption of cholesterol in your body. Throw them in salads or include them with breakfast meals.


  1. Avocado


This popular healthy fruit also happens to be a food that goes well with smoked salmon. High in monounsaturated fat, avocados reduce risk of heart attack, heart disease and stroke. Not only that but they taste SO good.


For healthy smoked salmon recipes that help to reduce cholesterol, take a look at the John Ross Jr blog archive, find us on Facebook or follow us on Instagram.


A week of smoked salmon sandwiches

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

As if one major British event wasn’t enough (and by that we’re referring to last week’s Royal Wedding), we’ve found ourselves right at the beginning of another – although this one has more of a culinary theme to it and certainly lends itself more to smoked salmon.


Yes, it is British Sandwich Week 2018 from 20 – 26 May – a week-long celebration of one of the most popular and accessible meals to go and, as the organisers will proudly state, what is quite possibly the most iconic British culinary invention.


It goes without saying that there’s nothing quite like the classic smoked salmon sandwich – and you can find three delicious smoked salmon sandwich recipes here.


However, to make perfect smoked salmon sandwich you need to have the best smoked salmon – and although we’re obviously a little biased, this is where we feel we can help.


As our way of getting behind this year’s British Sandwich Week, we’re giving away enough smoked salmon for someone to make smoked salmon sandwiches for an entire week – a 454g pack of our Traditional Smoked Salmon.


All you have to do to be in with a chance to win is find our British Sandwich Week post on our Facebook page and answer the following question:


Why is the sandwich called a sandwich?


All answers will need to be posted on Facebook by 12pm on 26 May and the winner will be notified by the end of that day.


For more information on British Sandwich Week 2018 visit and good luck to those who enter the competition.

Royal wedding smoked salmon

Original Classic Smoked Salmon on plate

It’s almost that time when the streets go eerily quiet as millions of people retreat to their living rooms to watch what is likely to be the most watched televised event of the year.


For those who don’t know (and there really can’t be that many), Prince Harry and Meghan Markle will be married in only a matter of days following a ceremony that is due to take place at St George’s Chapel, in Windsor, on 19 May.


And, in keeping with our desire to commemorate such events with a respectful launch of a limited edition product, we’ve created the Original Rum Cured Smoked Salmon, which draws on a 160-year old recipe using rum and sugar cane to create a unique and distinct flavour.


You may remember that we launched this product in 2013 as part of the Coronation Festival – a celebration of the 60th anniversary of the Queen’s Coronation. Now, five years later, we’ve refined our recipe and believe that we have now created the perfect Scottish smoked salmon product.


If you’re looking to buy smoked salmon for your own Royal Wedding Celebration, then you can buy our latest product for one month only – either here on our own website or, if you live in London and the South East of England, up to 90 Waitrose stores.


However, for this week only, we’re giving away five packs. To be in with a chance to win all you need to do is:


  1. Find our Royal Wedding competition post on Facebook and share it
  2. Follow us on Instagram at @johnrossjrsmokedsalmon.


We’ll be announcing the five winners by the end of the week.

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