Tag Archives: smoked salmon recipes

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.

Last minute Valentine’s Day meal


John Ross Jr's smoked salmon hearts - ideal for that perfect Valentine's Day meal
John Ross Jr’s smoked salmon hearts – ideal for that perfect Valentine’s Day meal



National (and international) awareness days are like buses. For example, Pancake Day isn’t even over and we’re already looking ahead to Valentine’s Day which, for many, is that one time of the year when couples cannot avoid the urge to be romantic.


The BIG decision, then, is whether you’re eating out or eating in. If you’re eating out then this will be of little use to you. If, on the other hand, you’re thinking of staying at home for a night of wining and dining then read on.


Making that perfect meal for your partner, particularly on a night where your culinary skills are going to be in the spotlight, is crucial for two reasons: a) you want them to enjoy it and be suitably impressed, and b) it needs to be simple enough so that you’re not spending all night in the kitchen.


And this is why we’ve come up with the perfect last minute, easy to prepare and suitably impressive Valentine’s Day menu for two.


To start


Traditional Smoked Salmon with Tiger Prawns with a horseradish cream and lime finish


Even the title sounds impressive – and the dish itself doesn’t disappoint. And, with a preparation time of less than 20 minutes it really couldn’t be any easier.



100g John Ross Jr’s Traditional Smoked Salmon

8 – 12 king prawns (cooked)

1 tablespoon crème fraiche

½ tablespoon horseradish

1 lime (juice and zest, stores separately)

1 teaspoon maple syrup

Handful of salad

2 tablespoons of olive oil



In a bowl mix the horseradish and crème fraiche. Add seasoning to taste. In a separate bowl mix the lime juice, zest, maple syrup and oil. Take the smoked salmon and lay it on two plates before placing half the prawns on top. Follow up with a dollop of horseradish cream, add the salad and drizzle over the dressing.


For main


Ribeye Steak with handcut chips


Steak, when cooked well, can win over the heart of almost anyone. It’s a no nonsense meal with a universal appeal, which is why we think you’ll like this.




2 generous ribeye steaks, season with sea salt and cracked black pepper

50g salted butter

1 lemon (juice and zest)

Olive oil

2 handfuls of salad (mixed)

425g Maris Piper potatoes, chopped into chunky chips

1-2 garlic cloves (crushed)

Small bunch of parsley (chopped)


Slightly soften the butter before mashing in the chopped parsley. Add a dash of lemon juice and season to taste. Take the chips and place on a baking tray before tossing with two tablespoons of olive oil and the crushed garlic. Cook for approximately 30 minutes until golden.


For the steak, add two tablespoons of olive oil in a frying pan. When really hot, add the steaks and fry for three minutes on each side (or slightly more if you’ve gone for a very generous steak!). Once cooked, place each steak on a serving plate for one minute prior to serving, add a dollop of the parsley butter on each steak, plate the chips, add the salad and enjoy.


For dessert


Caribbean Creams


Thanks to Nigella for this delicious recipe and for providing a taste of the Caribbean when February in the UK is likely to be anything but tropical. Click here to view the recipe and remember to half the ingredients as Nigella’s recipe is based on four people.


And, if you’re looking for something even more straightforward, then our smoked salmon hearts are guaranteed to put a smile on your partner’s face. All you need is enough smoked salmon for two, cream cheese, bread, chives and a heart-shaped cookie cutter. Simply spread two slices of bread with cream cheese, lay the smoked salmon on top, cut out the heart shape with the cookie cutter and garnish with chives.


Let us know if this has been of use – or if you’ve even used the entire three-course meal suggestion – via our Facebook Page.


Smoked salmon pancake recipes


Thin Crepes Stuffed with Smoked Salmon

Pancake Day is upon us and whilst many will still opt for a sprinkling of sugar with lemon juice, or reach out for the banana and chocolate spread, we believe that when it comes to pancakes, savoury is the new sweet.


Of course, we at John Ross Jr aren’t saying that sweet pancakes aren’t good – most of us are partial to the odd (and maybe not so odd) sugary treat but savoury pancakes not only make a meal in their own right, which means that parents can half their culinary workload by integrating it into dinner time, but they’re also incredibly tasty, too.


So, in true John Ross Jr blog tradition, we’ve rounded up our top two smoked salmon pancake dishes for your Shrove Tuesday satisfaction.


As always, we’d love to see what tasty treats you make this coming Tuesday (9th February) so share your recipes and images with us via our Facebook page.


  1. Tea smoked salmon and chive pancakes


With the perfect balance of flavours, this great recipe makes a healthy meal in less than 30 minutes.


Serves 3




  • 3 large handfuls of salad (one for each portion)
  • 6 slices of John Ross Jr’s Tea Smoked Salmon
  • 1 lemon cut in half
  • 4-5 chives – finely chopped
  • 50ml olive oil
  • 2 eggs
  • 70g plain flour
  • 1 tablespoon of wholegrain mustard
  • 125ml milk




Firstly, get the dressing out of the way by mixing the mustard, oil and a dash of lemon juice in a bowl.


Then make the pancake mixture my mixing together the egg, milk, flour and, in this case, the chopped chives. Once prepared, make the pancakes as you would do normally until you’ve made all three pancakes.


Get your plates ready, garnish with the salad, fold the pancakes and place next to the greens before laying down a couple of smoked salmon slices over the pancakes and garnish. Season with salt and pepper (and a twist of lemon) as required.


  1. Whisky Smoked Salmon pancakes with Avocado and Rocket


Another easy to make and delicious recipe – after all, how can you go wrong with a pancake.


Serves 2




  • 55g plain flour
  • 1 small egg
  • 135ml milk
  • 1 teaspoon of olive oil
  • 200g John Ross Jr’s Whisky Smoked Salmon
  • 1 avocado (sliced)
  • 2 portions of rocket
  • 2 tablespoons crème fraiche
  • Chopped dill (to garnish)
  • 1 lime



Mix the flour and a pinch of salt into a bowl along with the egg and milk. Mix until smooth. Place the olive oil in a heated pan and once hot, make the pancakes using your preferred technique.


Once cooked, place the pancakes on the plates and divide the pack of Whisky Smoked Salmon among them along with the sliced avocado and rocket. Add a dollop of crème fraiche to each plate, garnish with dill and serve with the fresh lime.

Congratulations, Captain Iglo

Homemade Fishburger on wooden background

Now, we wouldn’t mind betting that most of you won’t have a clue who Captain Iglo is.

In fact, we didn’t until this month when we a) found out that the 70s and 80s icon, Captain Birdseye, also goes by this name and b) it was the 60th birthday of the fish finger this month.

As a result, we thought we’d acknowledge its birthday and pay tribute to the dish that, over the years, has provided children up and down the UK with a source of enjoyment (and nutrition).

Despite the fact that the fish finger – and Mr Iglo – is associated with another reputable seafood company, some things are bigger than brands. And we think that fish fingers are one of those things (especially when you consider how 28,000 tonnes of fish fingers are sold each year).

But you didn’t think we were going to spend an entire blog congratulating Captain Birdseye and his associated brand on the success of the fish finger, did you?

In fact, we’re going to use the captain’s birthday as an ideal opportunity to provide you with our own fish finger recipe – with a salmon twist, of course. Yes, for those who appreciate the significance of the fish finger yet want to create and enjoy a more refined version, then our Scottish salmon fish finger sandwich is just for you.

Serves 2


  • 5 x tablespoons of plain flour
  • Half the mixture of a beaten egg
  • 50g dried breadcrumbs
  • 2 x skinless John Ross Jr fresh salmon fillets
  • 5 / 2 x tablespoons vegetable oil
  • 1 x fresh baguette (cut into two sections)
  • Enough iceberg lettuce for each sandwich

For those of you who want to keep it as authentic as possible then the ingredients for the tartar sauce are below. If not, simply use the bought variety.

  • 2 x tablespoons of mayonnaise
  • Half a tablespoon of chopped capers
  • 1 spring onion, finely chopped
  • ¼ pack of tarragon, leaves chopped
  • The juice of ¼ lemon

For the sauce, mix all the ingredients together and place in the fridge until ready to use.

For the sandwich, place the flour, egg and breadcrumbs on their own plates. Season the flour if required then use it to coat each of the salmon fillets. Dip each coated fillet in the egg and then roll in the breadcrumbs. Grill the fillets for 3-4 minutes each side before placing on the fresh bread, garnishing with the lettuce and topping off with tartar sauce.

Here’s to another 60 years of the fish finger.

Healthy packed lunches that pack a punch

salmon&rocketwrapHealthy packed lunches that pack a punch

The loveable and inimitable Jamie Oliver is back and this time he’s waging war on sugar. And with good reason, too, following evidence that suggests how sugar – and not necessarily fat – is ‘the enemy’ and the true cause of obesity.

In support of his new TV programme, we thought we’d explore healthy packed lunch options in order to help you say ‘so long’ to sugar and ‘good day’ to good (and tasty) food.

If you’re responsible for making packed lunches, whether it’s for you at work or your children at school, then you’ll probably agree that it’s all too easy to pick the processed option such as crisps, biscuits and chocolate – if only for the fact that they’re pre-packed and easy to throw in to any lunch box.

Whilst these two options might not be as easy to prepare, we think they’re tastier. They’re certainly healthier than your standard cheese sarnie, too!

So, if you’re in need of a little inspiration when it comes to healthy packed lunches then this might just be for you.

Lunch option 1

Smoked salmon, lentil and rocket salad

Prior to the days of pre-cooked lentils and pulses, a lentil-based dish wouldn’t have been an easy option. Now, they’re available straight out the packet and ready to eat.
You can even make this the night before to save time in the morning.

  • 170g lentils of your choice (we’d suggest Puy)
  • 2 x limes (juice and zest)
  • 3x teaspoons of olive oil
  • Small bunch of chopped dill
  • 100g Traditional Smoked Salmon, cut into 3cm squares
  • Small bunch of rocket leaves

Mix the oil, juice, zest, dill and lentils in a bowl (or straight in your lunchbox if preferred). Lay on the smoked salmon and the rocket leaves. If you’re eating it immediately then stir together and enjoy. If you’re eating it the day after then place the lid on top and stir just before eating.

Lunch option 2

Healthy smoked salmon and avocado wraps

  • 1 x wholemeal wheat wrap
  • 100g John Ross Jr smoked salmon
  • 1 x avocado
  • 1 x tablespoon crème fraiche
  • Chopped dill (to taste)
  • 1 x tablespoon wholegrain mustard
  • 1 x small carrot (shredded)
  • 1 x handful of watercress
  • 1 x teaspoon lemon juice

Again, this is perfect to make the night before so that all you need to do in the morning is reach into the fridge and pack it.

Mix together the dill, crème fraiche, dill, avocado and lemon juice to a consistency similar to guacamole. Spread the mixture across the wrap, making sure the whole wrap is covered. Layer the smoked salmon on the wrap before topping with the grated carrot and watercress leaves. Roll, halve and eat (or wrap in foil for the day after).

Smoked salmon Eggs Benedict

Continuing our series of smoked salmon recipes we’re turning our attention this week to a twist on a traditional American breakfast dish: Eggs Benedict.

Typically made with ham or bacon, the substitution of smoked salmon to the recipe makes a tasty alternative and adds a distinctly smokey taste. Choose from traditional smoked salmon or opt for our smoked salmon with cracked black pepper for a little extra kick.

eggs benedict with smoked salmon hollandaise sauce

Served over warm English muffins with homemade hollandaise sauce, Eggs Benedict make the perfect breakfast or brunch dish. Refrigerate any spare sauce and you can quickly serve up a second helping the next day.

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice


1. For the sauce. Mix the lemon juice and vinegar in a bowl before adding the egg yolks. Whisk until nice and light then whisk further over a gently boiling pan of water. As the mixture thickens, gradually stir in the butter cubes. Season and remove from the heat to cool.

2. For the poached eggs. Before adding the eggs, add a tablespoon of white wine vinegar to aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect. Quickly crack the eggs and add them into the swirling water. Simmer for 3-4 minutes before gently removing them with a sieve spoon.

3. Halve and toast the muffin. Add a couple of slices of smoked salmon to each half. Add the poached egg to each half before sharing the sauce between the two. Serve and enjoy.

The essential Burns Night menu

There possibly isn’t anything more Scottish than Burns Night (except maybe John Ross Jr, of course). So, with only a few days to go until this time-honoured celebration is commemorated on the 25th January, we thought we’d show our respect for Scotland’s much-loved figure by providing you with recipes for a three-course celebratory meal.

However before sharing our three favourite Burns Night dishes we’d like to answer the question that we are regularly asked this time of the year, which is ‘What exactly is Burns Night?’

Robert Burns was a poet and lyricist that lived from 25th January 1759 – 21 July 1796. With the title of ‘Scotland’s favourite son’ and often referred to as ‘The Bard’, Robert Burns penned some of Scotland’s most notable poems and is widely regarded as the pioneer of the Romantic Movement. Even in 2009 – 250 years since his passing – the Scottish public chose him as the Greatest Scot.

And as we know, great figures often generate great celebrations and Burns Night is no exception. Whilst each and every Burns Night celebration is different, there are some similarities including the eating of Haggis and the drinking of whisky.

However we’ve gone beyond that and provided you with our own personal favourite feast. So, if you’re hosting a Burns Night party and are in need of menu inspiration, then look no further.

The starter:  Potato wafers with smoked salmon and horseradish cream

Thanks to the BBC for this one, which we couldn’t resist sharing but not before putting our own stamp on it. Perfect as a starter – or as an appetiser for those who are planning a more raucous night – this is simply delicious.


  • 200g John Ross Jr’s Traditional Smoked Salmon
  • 6 x potatoes
  • A VERY generous ‘glug’ of vegetable oil (enough to submerse the sliced potatoes)
  • 30 grams of horseradish
  • 50ml of good quality mayonnaise
  • 6 tablespoons of crème fraiche
  • ½ teaspoon of fresh lemon juice
  • Salt (to taste)
  • Watercress
  • Paprika


Slice the potatoes (using a crinkle cut blade, if possible) lengthways and widthways alternatively to get a lattice pattern. Heat the oil and when hot enough, fry the potatoes until golden brown.

In the meantime mix the horseradish, mayonnaise, crème fraiche and lemon in a bowl.

Cut the salmon into enough pieces to match the number of potato slices.

When the potato slices are cool enough, place a slice of smoked salmon on top of each one. Then place a sprig of watercress on top before adding a small spoonful of the horseradish cream on top. When you’ve prepared as many as you need simply dust with a little bit of paprika.

The main course: Haggis with whisky glazed swede pearls

This one is courtesy of www.scotland.org, although we’ve gone down the original haggis route as opposed to the vegetarian option they suggested.


  • 6 x haggis
  • 1 x swede (quartered)
  • 25ml whisky (of your preference)
  • 25g butter
  • 2 x large potatoes (peeled and cut into matchsticks)
  • 200ml double cream
  • 25ml malt whisky
  • 1 x handful of finely chopped chives
  • 25g brown sugar


Boil the swede. Once cooked, and using a melon baller, press into ball shapes.

Add the sugar, whisky and butter in a shallow pan and reduce until a syrup has formed before adding the swede balls to cook for a few minutes until they’re sticky and have developed a golden brown coating.

Boil the wrapped haggis for 15 minutes.

Gently fry the potato matchsticks until golden. Bring the cream, chives and malt whisky to the boil, reducing slightly.

Serve by placing a layer of potatoes on the plate, placing the haggis in the centre (or on top of the potato layer). Add the swede balls around the plate before drizzling the chive and cream sauce on top.

The pudding: Clootie Samosa (who said anything about a January diet?)

This is certainly not a light dessert, but it sure is tasty. The preparation involved is also quite detailed, so we’re going to send you direct to the author of this one. Click here for the recipe.

Thanks again to www.scotland.org for this gem and on behalf of everyone at John Ross Jr, we hope you all enjoy Burns Night 2015!

If you have any Burns Night recipes (or stories) to share, then please do via our Facebook page.