Tag Archives: recipe

Smoked Salmon and Watercress Rolls

Simple to make and good enough to impress, smoked salmon and watercress rolls make a tasty and light lunchtime snack. Or serve them as party nibbles or canapés. They are perfect during the warmer months as, once prepared, they can be stored in the fridge and served chilled.



  1. Begin by lining a large Tupperware box with cling film.
  2. In a separate bowl, combine the sour cream, cream cheese and lemon juice until smooth then stir in the dill.
  3. Lay the slices of smoked salmon on a clean, dry work surface and cut into strips measuring approximately 12cm x 3.5cm.
  4. Divide the creamy mixture between each strip of salmon making sure to leave a 2.5cm border at one end.
  5. Lay half the watercress over the mixture and roll up tightly.
  6. Repeat this until all the ingredients have been used up then store the rolls, seam-side down, in a cling filmed Tupperware box on the bottom shelf of your fridge.

To serve:

When you’re ready to eat, simply place the smoked salmon and watercress rolls a plate. Add the remaining watercress to dress if required. Enjoy!

Smoked salmon fish cakes

Quick and easy to prepare, Smoked Salmon Fish Cakes are perfect for a light lunch with an accompanying salad. Or serve with sweet potato wedges and a selection of vegetables for a tasty dinner the whole family will enjoy.

Ingredients (serves 4)

  • 500 g of potato (mashed)
  • 200g John Ross Jr smoked salmon
  • 1 x egg
  • 1 x lemon
  • 1 x tablespoon of plain flour
  • 1 x small handful of parsley (chopped)
  • Olive oil
  • Salt and pepper to taste

 For the sauce…

  • Half a cup of Greek yoghurt (plain)
  • 1 x small handful of chopped chives
  • 1-2 crushed garlic cloves
  • 1 x teaspoon of lemon juice
  • Salt and pepper to taste


For the fish cakes:

1. Mix the mashed potato and egg together and put into a large bowl.

2. Chop up the smoked salmon into small pieces and add to the potato and egg.

3. Juice the lemon. Add the lemon juice and the zest to the bowl, keeping one teaspoon of juice back for the sauce.

4. Add the parsley, flour, salt and pepper to the bowl, keeping some of the flour back for dusting. Mix all the ingredients together.

5. Take enough mixture to form one fish cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty.

6. Do this with the rest of the mixture. Then heat the olive oil in a large pan and fry until crispy, golden brown.

For the sauce:

1. Simply mix the lemon juice, chives, garlic and yoghurt in a bowl.

2. Add salt and pepper to taste and serve alongside your cakes.

Blogger A Mummy Too creates a delicious smoked salmon recipe for John Ross Jr

This month we’ve been working with top food and lifestyle blogger Emily Leary who blogs at A Mummy Too. We sent Emily a selection of John Ross Jr smoked salmon and challenged her to produce a recipe that would be perfect for the warmer summer months.

The result is a gorgeous pea and courgette ribbon lemon salad with black pepper smoked salmon. It’s the ideal accompaniment to a gourmet picnic outdoors, or serve as a salad starter or side dish.

John Ross Jr Smoked salmon recipe

The simple lemon and garlic marinade combines perfectly with the black pepper smoked salmon giving the dish a light zesty taste.

Served on a bed of watercress with courgettes and shelled peas it’s light, easy to prepare and packed with flavour. One serving might not be enough!

Click over to A Mummy Too’s blog to view the full smoked salmon recipe.

Photo credit: A Mummy Too.

A shot of smoked salmon this Christmas

John Ross_029906_A shot of ChristmasThis simple party starter (or prelude to the Christmas dinner) couldn’t be any easier to make.

How many you make really depends on how much smoked salmon pate and bread sticks you have available.

So, if you’re planning to buy smoked salmon for the festive season, then make sure you buy enough of our smoked salmon pate to cater for your guests, too.


  • 500g tub of John Ross Jr’s Smoked Salmon Pate
  • 100g pack of John Ross Jr’s Traditional Smoked Salmon
  • Good quality breadsticks
  • Enough spring onion to garnish the number of shots you wish to serve
  • One lemon, chopped into fine segments (see photo)


Take your shot glasses and line them up. Simply fill each shot glass with the smoked salmon pate so they’re full up to approximately 1cm from the top.

Take the Traditional Smoked Salmon and chop into squares between 1.5 – 2cm in size before either folding or rolling each piece and delicately placing it in the centre of the glass and on top of the pate.

Break the breadsticks into smaller pieces, each around 6cm in length, and then insert into the pate at the side of each of the glasses.

Lay one piece of the finely cut lemon segment next to the piece of smoked salmon before sprinkling on the finely chopped spring onion. And there you have it!