Tag Archives: smoked salmon

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).

John Ross Jr at Contours of Elegance

The Palace of Holyroodhouse – The Queen’s official residence in Scotland – is set to welcome the fourth international Contours of Elegance event this year and John Ross Jr is delighted to be featuring on the menu.

The event, running from 4-6 September, will see 60 of the world’s rarest historic cars descend on Edinburgh all in the hope of receiving the title of ‘Best in Show.’

Ferraris, Lamborghinis and Bentleys are just some of the iconic brands taking centre stage. They’ll be showcased alongside hundreds of fine motorcars, many of which will be making their first appearance in the UK.

Together with the stunning display of historic cars, visitors can enjoy a range of fine dining opportunities including afternoon tea and a gourmet picnic lunch featuring John Ross Jr products.

The Holyrood chefs have worked hard to develop a great menu including selected John Ross Jr products. Here’s what to expect:


John Ross Jr smoked chicken salad with smoked pancetta, baby gem lettuce and a parmesan and buttermilk dressing.


Assiette of John Ross Jr smoked fish, including Hot Smoked Trout, Hot Smoked Salmon and the award winning Tea smoked salmon with Lapsang Souchong tea. This will be accompanied by a zesty new potato and chive salad and a charred broccoli and courgette salad, with peas, green beans and a green goddess dressing, all served with rye bread and salted butter.


Mixed seasonal berries with lightly whipped cream and shortbread biscuit.

It is set to be an exceptional event attended by car enthusiasts from around the world, all set against the stunning royal backdrop of Holyrood.

For further information about Contours of Elegance, visit their official website.

Smoked salmon starters

Smoked salmon starters are a popular choice at this time of year, particularly with the wedding season underway. But there’s no need to reserve enjoying smoked salmon as a pre-lunch (or dinner) dish for a special occasion. Smoked salmon starters can be enjoyed at any time of year and are ideal for dinner parties, family dining or just as an occasional treat.

Here are a number of smoked salmon starters for you to try:

Smoked salmon with creme fraiche


  • 100g John Ross Jr smoked salmon
  • 200g sour crème or crème fraiche
  • 1 tsp. lemon juice
  • 1 tsp. fresh chives (finely chopped)
  • 1 tsp. fresh tarragon (finely chopped)
  • Ground black pepper
  • Fresh brown or multigrain bread cut into quarters


  1. In a small bowl, whisk the crème fraiche and lemon juice, then set aside and keep chilled.
  2. Place the smoked salmon, thinly sliced, on a platter and sprinkle over some ground black pepper.
  3. Add the chives and tarragon to the crème fraiche mixture and stir.
  4. Serve with the smoked salmon and fresh bread.


Smoked Salmon and Lettuce Boats


  • 1 Cos or Romaine lettuce
  • 1 spring onion
  • 160g John Ross Jr Smoked Salmon
  • ½ an avocado
  • 2 tbsp. cream cheese
  • 1 tbsp. chopped dill
  • 1 tbsp. lemon juice
  • Olive oil
  • Lemon zest for garnish


  1. Pull off the lettuce leaves, wash and leave to dry.
  2. Slice up the spring onion and the avocado into small bite sized pieces and put to one side.
  3. Lay out the lettuce leaves so they form cup or boat like shapes on your chopping board.
  4. Place a small amount of oil in a frying pan, and on a medium heat cook the capers for about a minute until crisp and golden.
  5. In a separate bowl mix the smoked salmon, cream cheese, spring onion, lemon juice and dill.
  6. Divide this mixture among the lettuce leaves, sprinkle with capers and top with the lemon zest for decoration.
  7. Season to taste with salt and pepper.


Smoked Salmon Hors D’oeuvres


  • 1 tbsp. creme fraiche
  • 1 tsp. fresh chives (finely chopped)
  • 4 slices smoked salmon
  • Sprinkling of pepper to taste


  1. Simply mix the creme fraiche, chopped chives and pepper in a bowl.
  2. Divide the mixture into four. Spread each quarter over one slice of smoked salmon.
  3. Roll the smoked salmon tightly and secure with cocktail sticks.
  4. Cut into smaller bite-sized pieces using a sharp knife and serve.

What to expect at Cowes Week

Cowes Week kicks off on Saturday and runs through to the 15th August, where weekend sailors and Olympians will be competing in sailing competitions off the Isle of Wight.

Not only is Cowes Week the most well known sailing regatta in the world but it’s also the longest, with the inaugural event taking place in 1826 (making it 31 years older than our traditional brick kilns!).

As well as the racing there’s a vibrant social scene. You can expect parties, live music, acoustic sessions, entertainers, a wide selection of delicious food and drink and a unique festival atmosphere.

When it comes to dining out, Cowes offers an extensive range of places to visit including tapas bars and seafood restaurants, many offering panoramic views of the sea.

From daily fish specials including smoked salmon, Bembridge crab and lobster to modern European dining with a range of fish, lamb and steak dishes in Cowes old town, there’s a culinary option for everyone.

Many popup bars and restaurants also appear during Cowes Week where you’ll find everything from light snacks to three course meals.

It’s a chance to dine out, relax with friends and enjoy the sight of over a thousand boats all heading out to sea, all set against the stunning backdrop of Cowes.

*For our international readers, Cowes is a sailing port town on The Isle of Wight – a small and picturesque island off the south coast of England.


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!

Enjoy smoked salmon and strawberries this Wimbledon season

As the second week of Wimbledon gets underway and all attention is geared towards this weekend’s finals, we’ve collected a selection of smoked salmon and strawberry recipes for you to create and enjoy while you’re watching at home.

Wimbledon may be traditionally known for its strawberries and champagne, but strawberries go perfectly with smoked salmon as well.

Smoked salmon and strawberries

It may sound a little unusual but the sweetness of the strawberries combines perfectly with the saltiness of the smoked salmon, making it a light, flavoursome dish that’s perfect for this time of year.

From BBC Good Food, try this Smoked Salmon, Strawberry and Fennel Salad recipe. Mix John Ross Jr smoked salmon torn into strips with fennel and rocket, and add an easy-to-make light summery honey and mustard dressing.

For a dish with a slight kick to it, try this very simple Strawberries with Smoked Salmon and Cracked Pepper recipe from Sweet Eve. If you buy John Ross Jr smoked salmon with cracked black pepper, there’s no need to buy any additional pepper.

If you like quinoa then this Hot Smoked Salmon, Strawberry and Quinoa Salad from Because Food is Life is packed full of nutrients and includes pickled strawberries, which tend to be a little less sweet than the fresh variety.

Or you can add in avocado and enjoy this Smoked Salmon with Strawberries and Avocado recipe from Town and Country Markets. You can adapt the recipe to suit your taste and include pine nuts or croutons for that little extra crunch.

Our traditional smoked salmon comes in a variety of pack sizes. Order a selection online or call into your local branch of Waitrose.

Curb the carbs at breakfast time

When it comes to the first meal of the day there is no shortage of mixed messages as everyone has a view on what’s healthy, and what’s not.

Take cereal, for instance. Marketed as a healthy start to the day it’s a quick and easy option yet the irony is that many of the ready-to-eat cereals found in shops and supermarkets throughout the UK are full of carbs, high in sugar and arguably the worst way to start your day.

So, what’s the alternative for those who are high on hunger but low on time in the mornings?

Quite simply, it’s protein.

Scrambled egg and smoked salmon on toast

Protein reduces hunger as it’s filling and means that you consume less food. It also takes more calories to digest so the more you eat (in tandem with reducing your carb intake, of course), the more energy your body burns to process it.

And that’s why smoked salmon is the ideal protein partner. After all, it’s ready-to-eat, so you don’t have to spend precious morning time preparing it like you would do with other protein sources such as sausages and bacon. It’s also lean and delicious, too.

But what do I eat it with?

Smoked salmon works well on its own, accompanied by a sprinkling of pepper and a squeeze of fresh lemon juice. But if the thought of going ‘carb cold turkey’ or ‘binning the bread’ is too much to bear, then you can complement your smoked salmon with a low carb option – such as rye bread, which is both delicious and filling.

If time is on your side then you could of course go for smoked salmon and scrambled eggs or even add smoked salmon in an omelette. Both options are healthy and will leave you feeling full without depending on sugars to power you through your day.

For a full range of smoked salmon breakfast options click over to our smoked salmon  category.

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.

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.