Tag Archives: scottish smoked salmon

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

 

Method

 

  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.

Burns Night smoked salmon giveaway

John Ross Jr's Balvenie Whisky smoked Salmon on a plate
Whisky smoked salmon: the perfect Burns Night accompaniment

 

 

Yes, it’s that time of year again: the annual celebration of the life and poetry of Robert Burns, who lived from 1759 until 1796. However, to break the tradition of simply offering you smoked salmon recipes for your Burns Night celebrations, we thought we’d go one better than that and actually giveaway a whole side of whisky smoked salmon to enjoy on 25 January.

 

Before we get to that, here are some Burns Night facts that you may not know:

 

  • Robert Burns was only 37 years old when he died, with only £1 to his name
  • Scottish haggis was banned in the US in 1971, when one of its key ingredients – sheep’s lung – didn’t go down the right way with the Department of Agriculture
  • When not crafting poems, Robert Burns was collecting tax as part of his other job as exciseman
  • Robert Burns’ poem, Auld Lang Syne, has been covered by several musical icons – including Mariah Carey – and he has even featured in the Guinness Book of World Records for producing one of the most popular songs of all time
  • Robert Burns fathered 12 children by four women (which may explain his tiny estate!)

 

So, to help kickstart your Burns Night celebrations and to be in with a chance to win a side of whisky smoked salmon, all you need to do is visit our Facebook page, submit your answer to the question below in the Robert Burns post and tag a friend in the competition.

Question

True or false? Robert Burns was the first person ever to feature on a commemorative Coca Cola bottle

 

We’ll then draw the winner at random and notify them by 3pm on Monday 20 January to make sure that they get their smoked salmon delivered in time for Burns Night.

 

Alternatively, if you’re looking for smoked salmon recipe ideas for your own Burns Night celebrations, find out what our favourite Burns Night recipes are here.

 

Don’t forget to follow @johnrossjrsmokedsalmon on Instagram for recipe ideas, promotions and competitions.

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!

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

Healthy fish & chips… yes, it is possible

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.

Win two tickets to Concours of Elegance

The rarest cars from around the world (many of which have never before been seen in the UK), the finest food and drink and a classic day out for the family is what lies ahead at the 2016 Concours of Elegance.

 

This year it takes place at Windsor Castle after Her Majesty The Queen graciously gave permission for the event to be hosted at what is one of the UK’s most iconic castles.

 

The annual event, which began at Windsor Castle in 2012 before moving to St James’s Palace, Hampton Court Palace and the Palace of Holyroodhouse in 2013, 2014 and 2015 respectively, takes place on 2 – 4 September 2016 and tickets can be purchased online.

 

With a raft of displays and trophy events to watch, such as The Bentley Trophy and The Jaguar Trophy, this year’s event will be a celebration of the ‘best of British’, all against the stunning backdrop of Windsor.

 

Of course, when it comes to exclusive events on this scale John Ross Jr is never far away, and we’re proud to announce that John Ross Jr smoked salmon will be available throughout the three-day event.

 

Why not visit us on the John Ross Jr stand, taste our world-class smoked salmon bagel and say ‘hello’ at the same time. Or, if you’re planning on visiting Concours of Elegance in style and thinking of taking the hospitality option, then we will be helping to create that ‘perfect picnic’, which you can purchase in advance and collect on the day. Click here to discover the picnic menu Mosimann’s has in store for what will undoubtedly be a fantastic weekend.

 

Be our guest

 

John Ross Jr is offering a pair of tickets for the Sunday, where amongst many other things you’ll be able to see:

 

  • The Octane Tour – a 90-car tour including cars from all eras of motoring.
  • The Bentley Trophy – 90 of the finest Bentley cars throughout its history, including Blowers and Mulsannes. A panel will then decide which is the finest model and deserves the 2016 trophy.
  • The Grand Depart – watch hundreds of the finest cars leave the grounds of Windsor castle.

 

To be in with a chance to win, simply sign up to our newsletter (at the bottom left of our homepage at www.johnrossjr.com) or for those that have already subscribed, leave a review of your favourite product on our website. Whether you’ve entered by subscribing to the newsletter or reviewing a product, you’ll be pooled together and one lucky winner will be drawn out of the hat* and notified by email by midday on 26th August.

 

Of course, if you can’t wait until the event to enjoy our award-winning products then you can buy smoked salmon here.

 

*Terms and conditions apply

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.

A mark of Scottish food excellence

John Ross Jr's Managing Director, Christopher Leigh, collects the Fish and Seafood Award for the Balmoral Fillet
John Ross Jr’s Managing Director, Christopher Leigh (centre), collects the Fish and Seafood Award for the Balmoral Fillet

 

For those of you who don’t yet know, we won one of Scotland’s most coveted food awards on 2 June.

 

After being shortlisted from 245 entries received from food and drink producers across Scotland for the Scottish Food & Drink Excellence Awards, we were presented with the Retail Award – Fish and Seafood for our Balmoral Fillet.

 

The Balmoral Fillet is taken from the crown of the fillet of salmon, which forms the most tender and succulent part of the fish. It’s slowly cold smoked in red brick kilns dating back to the 1800s over oak and beech chippings to deliver a melt in the mouth smoked salmon that is truly world class.

 

Whilst we’re absolutely delighted to be recognised for what is regularly referred to as the ‘jewel of the smoked salmon crown’, we’re also delighted for all the other winners who were recognised for the role they play in shaping the Scottish food and drink industry.

 

More importantly, we’re delighted that now, more than ever, Scotland is increasingly becoming regarded as a country that offers some of the best food products in the world. In fact, Scotland has almost become a ‘food brand’ in its own right.

 

So, to celebrate our success and the success of the Scottish food and drink industry as a whole, we’ve decided to offer 10 per cent off our award-winning Balmoral Fillet until 30 June. All you need to do is enter the promotional code ‘0ZIRZUO9FTHX’ at checkout to qualify.

 

For more information on our award win click here.

 

And for those who would like to be added to our newsletter and regular offers subscription list, email johnrossjr@johnrossjr.com with ‘SUBSCRIBE’ in the subject heading.

Posh fish and chips

John Ross Jr provides two 'posh' fish and chips recipes
‘Posh’ fish and chips – make an alternative to the familiar cod and chips as part of National Fish and Chips Day

Firstly, who doesn’t like fish and chips? That’s what we thought.

Fish and chips has to be one of those iconic English dishes, which conjures up images of sitting on the beach under the watchful eyes of seagulls or, at the very least, that Friday night treat after a long week at work.

And that’s presumably why the nation is getting ready to celebrate National Fish & Chip Day, which takes place on Friday 3 June.

The day promises to be celebration of the much-loved fish and chips and offer a number of ways in which the UK can display their affection for the dish. Not only that, but also those making a visit to their ‘chippy’ might be able to benefit from discounts made available by fish and chip shops getting behind the day.

And, as a fish merchant (yes, we’re not just a smoked salmon producer) we thought we’d show you how to make fish and chips at home using fresh salmon and our delicious skate wings. So, for those looking for something other than the familiarity of cod and chips, then this may be what you’re looking for.

 

Salmon in white wine batter                    

Everyone’s heard of beer batter, so why not create a batter using an ingredient that has long been a great accompaniment to salmon – white wine.

This batter’s light, crispy and delicious.

 

Serves 2

 

Ingredients

 

2 x John Ross Jr fresh salmon fillets

100g plain flour

175ml chilled white wine (we would recommend using something dry and crisp)

1 teaspoon of baking powder

Salt flakes

Black pepper

2 large potatoes

 

Method

 

Select a pan that’s large enough to cook enough chips for two – and, of course, two fillets.

Fill with sunflower oil up to four inches from the top. Add medium heat.

Whilst it’s heating, peel and chop the potatoes into strips. Add to the oil – but only when hot.

Whilst the chips are cooking, add the batter ingredients in a bowl and whisk, making sure it’s light and smooth in texture. If it’s still too dry then you may need to add another 50ml of wine.

Just before you take the chips out of the pan to drain (approx. 15 minutes) dip the two salmon fillets in the batter, covering all of the fillets. Take the chips out to drain, add the two fillets and cook for five minutes.

Serve with peas (optional) and enjoy.

 

Battered skate wings

 

People tend to shy away from skate – so rather than get too clever with the batter, let’s just keep it simple and let the flavour of the skate sing.

 

Serves 2

Ingredients

 

2 x John Ross Jr’s skate wings

120g plain flour

1 x egg (large)

Salt (a pinch for the batter mixture)

6 – 7 tablespoons of skimmed milk

2 x potatoes (peeled and chopped into strips)

2 x slices of lemon

 

Method

Make the batter by mixing together all of the above ingredients (minus the salmon) in a bowl.

Fill a pan (one that’s wide enough to accommodate the skate wings) with around two litres of sunflower oil. Add heat and once hot enough, add the potatoes and cook for around 15-20 minutes.

Prepare the fish whilst the chips are cooking by washing and drying it. Then dip in the batter mixture.

Once the chips are cooked, take out, drain and leave to cool. Then add the skate wings. Cook for around 5 minutes. Take out, serve with the chips and either salad or peas. Finish with a slice of lemon on each plate.

Can you recommend any good fish and chips recipes – or fish and chip shops in and around the UK. Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.

www.johnrossjr.com