A week of smoked salmon sandwiches

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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 http://www.britishsandwichweek.com and good luck to those who enter the competition.

Royal wedding smoked salmon

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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.

Smoked salmon pancakes for dinner?

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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.

 

Ingredients

 

  • 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)

 

Method

 

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?

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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

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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

Ingredients

  • 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

 

Method

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

Ingredients

  • 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

 

Method

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

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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

 

Method

 

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

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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

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

Healthy fish & chips… yes, it is possible

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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

 

Ingredients

 

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

 

Method

 

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

 

Ingredients

 

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

 

Method

 

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

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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

 

Ingredients

 

  • 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

 

Method

 

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

 

Ingredients

 

  • 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

 

Method

 

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

 

Ingredients

 

Butter

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

 

Method

 

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