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Honey and Mustard Kiln Roasted Salmon, Buffalo Mozzarella and Asparagus Salad

This one’s really simple to make – and it’s really tasty, too. The honey and mustard kiln roasted salmon works beautifully with the buffalo mozzarella. Not only that, but it hardly takes any time at all. A decadent, delicious and wonderfully simple recipe which you can rustle up in no time.

The key to this luxurious salad is quality. Using the very best ingredients will ensure that it tastes absolutely outstanding. Make sure your use a high quality olive oil, lovely fat English asparagus, perfectly ripe cherry tomatoes, rich mozzarella and, most importantly, a spectacular piece of salmon. At John Ross Jr we think our honey and mustard kiln smoked salmon tastes absolutely exquisite with these extravagant flavours.

Preparation Time: 20 minutes

Serves: 2


  • 1 x 160g pack of John Ross Jr’s Kiln Smoked Salmon with Honey and Mustard Seeds
  • A blanched bunch of asparagus
  • 2 x portions of buffalo mozzarella (halved)
  • 1 x lemon (juiced)
  • 250g cherry vine tomatoes (halved)
  • 2 x garlic cloves (sliced)
  • 1 x fresh parsley (small bunch)
  • A good glug of olive oil
  • 1x tablespoon of finely sliced Basil

Preparation method

Gently fry the garlic over a medium heat until golden. Add the lemon juice, parsley and cherry tomatoes and cook for one more minute before tossing in the asparagus. Cook for another 30 seconds.

Season to taste and then distribute over two plates. Break the Honey and Mustard Kiln Roasted Salmon evenly over the two dishes and then sprinkle on the basil.

Serve – and enjoy.



September 15th 2021
Reasons to buy Scottish smoked salmon