Tag Archives: Scottish food

If you love smoked salmon…

… then you’ll love these Valentine’s Day smoked salmon recipes. Food is the language of love, after all.


But as a ‘starter’ – and before we reveal our top two Scottish smoked salmon recipes for Valentine’s Day – we’d like to share our news that we’ve just launched our smoked salmon for smoked salmon lovers pack in over 300 Waitrose stores around the UK.


Building on our recently rebranded Waitrose pack, which now features a striking white and gold foil block pack design with a blue, saltire-inspired* motif, we’ve added a Valentine’s Day label for a limited time only.


If you love smoked salmon then you’ll love our Valentine’s Day pack – available in Waitrose for a limited time only


The Valentine’s Day pack hits Waitrose shelves this week and will run until 15 February, so keep an eye on our Facebook page for updates on a Valentine’s Day food competition that we’re planning on launching soon.


Right, then – onto the main course.


These two delicious smoked salmon recipes are guaranteed to get your partner’s heart racing. What’s more, they’re easy to make smoked salmon dishes, so you can spend less time in the kitchen and more time… well… enjoying Valentine’s Day.


Smoked Salmon Sushi Bowl with brown rice and toppings (serves 2)


  • 2 x cups of brown rice / sushi rice
  • 1 x avocado
  • 2 x handful soy edamame beans
  • 2 x tbsp sushi ginger
  • 2 x tsp sesame seeds
  • 150g x John Ross smoked salmon




  1. Boil the brown rice according to the packet whilst in another pan boil the edamame beans until cooked.
  2. Place the rice in bowl and top with the avocado, edamame beans, ginger and smoked salmon.
  3. Layer the smoked salmon on top, sprinkle sesame seeds and serve with soy sauce


Smoked Salmon and Fresh Pea Pasta (serves 2)


  • 250g pasta
  • 100ml crème fraiche
  • ½ lemon juice and zest
  • 100g John Ross smoked salmon
  • 100g fresh peas
  • ½ handful of spinach
  • Salt and pepper


  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet, for the final minute add the fresh peas.


  1. Once the pasta and peas are cooked, drain and keep some of the cooking water.

Return to the pasta and peas to the pan and add the crème fraiche, peas, lemon juice and zest.


  1. Toss the pasta until well mixed, put the lid back on to keep the heat in and allow the spinach to wilt. Add the reserved cooking water, 1 tbsp at a time to thin the sauce if it becomes too thick.


  1. Finally, tear up the salmon and add to the pasta, season with salt and pepper and toss again.


*The Flag of Scotland, called The Saltire or Saint Andrew’s Cross, is a blue field with a white saltire. According to tradition, it represents Saint Andrew, who is supposed to have been crucified on a cross of that form (called a crux decussata) at Patras, Greece.

St Andrew’s Day 2014: a non-moveable feast

Now, there’s nothing we love more than a feast, which is why St Andrew’s Day, taking place this Sunday (30th November), is a particularly important day for us.

Not only is it a day to celebrate Scotland, but as a feast day, it’s also a time what we can officially celebrate Scottish food. It really couldn’t be better, could it?

There will be Scottish dancing, dance festivals, the reciting and writing of poems to commemorate the day and, of course, any Scottish celebratory day wouldn’t be the same without perhaps one of the most iconic Scottish activities; bagpipe playing. And lots of it, too.

So, aside from celebrating Scottish culture, music and dance, it’s a time to eat. And, if you’re planning to buy smoked salmon, what better way of helping to get you in the spirit (regardless of whether your Scottish or not) is there than to give you a simple Scottish food banqueting idea to feast your eyes on.

St Andrew’s Roulade

Serves 25

  • 300g cream cheese
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped dill
  • A pinch of cracked black pepper
  • 4 flour tortillas (large)
  • 350g John Ross Jr’s Traditional Smoked Salmon
  • Handful of fresh dill and generous helping of rocket (to serve)
  • Capers (for decorative purposes)
  • Sparklers – optional

This is a really simple recipe that take’s 10 minutes to make, so you can spend less time preparing food and more time celebrating St Andrew’s Day.

Take the cream cheese, lemon juice, a handful of chopped dill and the black pepper and mix it in a suitable bowl. Lie out the four tortillas, spread the mixture over the entire surface of each tortilla before laying out the smoked salmon on top, making sure to cover the area as much as possible. Roll each tortilla up, as if you were making a Swiss Roll, and cut to your desired thickness. Serve on a large plate, with extra dill and the rocket leaves, for everyone to help themselves.

John Ross_030132To make it extra special we used star shape sparklers, which are available from most supermarkets.

Now go and join the party!