Tag Archives: mother’s day

Smoked salmon for mum this Mother’s Day?

Make mum breakfast in bed this Mother's Day using John Ross Jr's smoked salmon breakfast recipe.
Make mum breakfast in bed this Mother’s Day using John Ross Jr’s smoked salmon breakfast recipe.

Mother’s Day doesn’t have to be an extravagant affair. In fact, most mums will tell you that it’s the small gestures that count, which is why we’ve created the perfect Mother’s Day menu – and a full three courses, no less.


Now, we’re not suggesting – or recommending – that you do all three. Even the most dedicated of sons and daughters may find that a bridge too far, however if you have the opportunity to do one, then we’ve provided you with three tasty options to choose from.


We would be very surprised (and flattered) if anyone below 18 years of age is reading this – but dads, those who are responsible for making sure Mother’s Day morning goes smoothly and that mum feels suitably indulged – are a different matter.


So, to all the dads out there, the breakfast option is for you.




We’ve said it before and we’ll say it again, Jamie Oliver never fails to amaze and his Irish Potato Cakes with Smoked Salmon recipe does not disappoint. Yes, it’s a bit more ‘involved’ than other breakfast recipes out there but as you’re in control, dad, we’re confident that it’s achievable – even if it is before 9am.


Serves 2




200g John Ross Jr Traditional Smoked Salmon (from Waitrose or via our shopping page)

40g plain flour

125g boiled or baked potatoes

1 large free-range egg

¼ bunch of chives, chopped

1 teaspoon of horseradish sauce

2 tablespoons crème fraîche

½ lemon

Olive oil (on hand)

Half a handful of watercress


How it’s done


Mash the potatoes. Beat the egg yolk then add, with the chopped chives, to the potatoes along with the plain flour and mix. Knead until ‘douhgy’ and then, on a floured worktop, roll out to between ½ cm and ¾ think.


Divide the rolled potato mixture into two sections and chill (that’s the mixture, not you).


Mix together the horseradish, crème fraîche, a big squeeze of the fresh lemon juice, pepper, a small glug of olive oil and a pinch of salt (if required).


Heat a frying pan (or griddle if you have one) and, once hot, cook the two cakes for between three and five minutes – or until cooked through.


Serve with John Ross Jr smoked salmon, the dressing you’ve made and garnish with the watercress.




Now for the the ‘grown-ups’. If you’re hosting mum, or even cooking at her place, then this smoked salmon quiche is tasty, yet not too tricky. Even if you’re not serving eight people, which this recipe caters for, there will be plenty left over for mum to enjoy the following day.




200g John Ross Jr Traditional Smoked Salmon (chopped)

100g smoked bacon, cooked and chopped

100g cooked potatoes (cubed)

180ml crème fraîche

3 x eggs

1 x tablespoon chopped, fresh dill

1 x tablespoon grated nutmeg

salt and pepper (to taste)

Salad (of your choice) to serve

1 egg (beaten)

225g short crust pastry


How it’s done


Preheat the oven to 180 degrees Celsius. Roll out the pastry so that it fits in a 10-inch loose-bottomed tin. Grease the pastry tin and line it with the rolled pastry. Cook for approx. 20 minutes then remove from the oven before brushing the pastry with the beaten egg. Cook again until Golden brown and then take out.


Spread the smoked salmon, potatoes and cooked bacon around the base of the pastry so that the area’s covered. Then beat the eggs, dill, crème fraîche and nutmeg until evenly mixed before pouring over the pastry and its contents. Cook for around half an hour before taking out leaving to cool. Once cool enough, serve with a slice of lemon and the salad.




This final dish is simply superb. Unlike the other two, it requires fresh salmon and smoked salmon. And, whilst the Spanish only celebrate Mother’s Day in May, this baked salmon with chorizo rice recipe provides what is arguably the country’s most well known flavour.
Serves 4




John Ross Jr’s fresh salmon fillet (whilst we don’t offer individual pieces, our side will cover this dish and leave you with the same amount for another day)

200g John Ross Jr Traditional Smoked Salmon

100g chorizo

1 x onion (finely chopped)

2 x garlic cloves (finely chopped)

200g risotto rice

4 x plum tomatoes, chopped

50g salted butter

1 x tablespoon of parsley, chopped

500ml good quality chicken stock

1 x lemon

Salt and pepper (to taste)


How it’s done


Preheat an oven to 180 degrees Celsius.


Then, in a frying pan, fry the chorizo until crisp. Once cooked, set aside. In the oil generated by the chorizo, fry the onion and garlic until soft.


Add the chorizo, onion, rice, garlic, tomatoes, butter and chopped parsley to a casserole dish, making sure that it’s well oiled in order to avoid any burning/sticking. Pour in the chicken stock, place the lid on top and stick in the oven. Check after about 20 minutes and if the rice is cooked, then it’s ready.
Take the four fillets (or however many you’ve chopped from the fillet) and wrap with the slices of smoked salmon. In the same oven, roast the salmon for about 20 minutes so that it coincides with the cooking of the rice. Then, serve up the rice on each plate and carefully place a fillet on each portion.


Regardless of the recipes you choose, mum will love it. All that remains for us to say is have a wonderful day.


What are you up to for Mother’s Day? If it involves food then we’d love to hear about it via our Facebook Page or you can Tweet us at @JRJsmokedsalmon.