Tag Archives: John Ross Jr smoked salmon

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.

 

How much do you love smoked salmon?

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!

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

Healthy fish & chips… yes, it is possible

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

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

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

 

Ingredients

(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

 

Method

 

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

 

Ingredients

 

(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

 

Method

 

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.

It can’t all be about smoked salmon, can it?

John Ross Jr celebrates oysters - not smoked salmon - as part of the 2016 Whitstable Oyster Festival.

John Ross Jr celebrates oysters – not smoked salmon – as part of the 2016 Whitstable Oyster Festival.

No, it can’t.

 

Of course smoked salmon is very dear to our hearts as you would expect, however sometimes it’s nice to put someone (or something) else in the spotlight and for this week, we’ve chosen oysters.

 

Why oysters? Two reasons. First of all, they’re delicious and, like smoked salmon, are often aligned with all things luxury when it comes to fish and seafood. Secondly, it’s the Whitstable Oyster Festival up until 31 July.

 

From oyster trails and quizzes through to food fairs and oyster eating challenges, there isn’t a celebration quite like this anywhere else in the UK.

 

The festival celebrates its 32nd year in 2016 and aside from oysters you can expect to find a wide selection of entertainment ranging from live music and comedy through to art and film.

 

Even if live music and some of the freshest seafood isn’t what you’re looking for, then simply enjoy Whitstable’s laid back atmosphere and traditionally British feel, which never fails to disappoint.

 

When it comes to food, if you’re looking for more than oysters (and by that we mean fresh fish) then visit the Fishermen’s Feast, where you can buy the freshest fish Whitstable Bay has to offer. And if you’d prefer the confines of a restaurant, then Wheelers Oyster Bar, which also happens to serve John Ross Jr smoked salmon, is hugely popular.

 

Over 80,000 people are expected to descend on what we believe is one of Kent’s finest destinations so be prepared for a busy week. And make sure you have an appetite, too.

 

Finally, if a blog post on oysters alone was too much for our core readers, then here’s an oyster AND smoked salmon recipe to redress the balance.

 

Will you be going to the 2016 Whitstable Oyster Festival? If so, share your pictures via our Facebook page or via Twitter.