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Help & Sales Hotline 01667 451051

 
 

JOHN ROSS JNR.

MORE INFORMATION AND RECIPES

 

 

WHAT THE CHEFS SAY

 
Paul Bates, Executive Chef,  Intercontinental, Park Lane, London

'I’ve been a customer of John Ross for many years and their smoked salmon is the best on the market. It’s consistently good, the service is excellent and most importantly they really care about their products, something that’s very important to us at the Intercontinental. We constantly strive for success and John Ross supports our winning ethos by supplying winning and delicious fine foods.'

Paul Shearing, Head Chef, One Aldwych

"One Aldwych has used John Ross for many years as it quite simply provides the best quality smoked salmon on the market. Plus its service is second to none."

Simon Oakley, Head Chef, HIX Mayfair, Brown's Hotel 

"Here at Brown's it is important to us to provide our guests with the best in British produce, John Ross Jnr supplies us with a consistent product through their smoked salmon that offers both great flavour & texture, that we are proud to serve in our award winning afternoon tea."


TRADITIONAL PREPARATION AND METHODS

 

Since this award winning family smoke-house opened its doors in 1857 they have produced Scottish Smoked Salmon in the truly traditional way.

Using red brick kilns dating back to the 19th century, the master smoker hangs the salmon over smoldering fires of oak-chippings. This time-honoured and rare cold smoking method produces the most succulent flavour and tender texture of smoked salmon available today.

John Ross's cure gives a luscious, rich flavour - how smoked salmon should really taste - and they have some delicious variations of smoked salmon that have been developed over the years, with infusions of cracked black pepper or Balvenie Whisky and an exquisite Scottish smoked salmon pate.

The salmon are locally sourced from the cold clear waters of sustainable small farms in North West Scotland, contain no artificial flavourings or preservatives and are packed with goodness, including omega 3 fatty acids (believed to aid maintain a healthy heart).

 

SOME OF JOHN ROSS JNR'S  AWARDS


 course the badge of honour we are most proud about is our Royal Warrant. We are very proud to have been a key supplier into the Royal Kitchens for our fresh fish and cured fish products for 25 years. Thanks to our unique and time-honoured preparation technique coupled with the superior Scottish salmon we use, we have started accumulating quite a few awards to shout about, most notably the Great Taste Awards organised by the Guild of Fine Food and referred to as the 'Oscars of the food industry'.

  RECIPE :- JOHN ROSS JNR'S SMOKED SALMON CHOWDER


This recipe for smoked salmon chowder works perfectly as a starter for any dinner party or even as a standalone winter warming meal. It’s tasty, easy to make and packed full of goodness, too.
Preparation Time: 35 minutes
Cooking Time: 1 hour 15 minutes
Serves: approx. 8

Ingredients
•225g John Ross Jr Scottish smoked Scottish Salmon (cut into small squares)
• 500g peeled and cubed potatoes
• 175g onion (chopped)
• 125ml milk
• 125ml double cream
• 60g plain flour
• 50g celery (chopped)
• 3 cloves of chopped garlic
• 2 tbsp salted butter
• 1 tbsp olive oil
• 1.5 litres of fresh chicken stock
• 1 tsp thyme (dried)
• 1 tsp of dill (dried)
• 1 tsp tarragon (dried)
• 1 tsp salt
• ½ tsp paprika
• 70ml dry white wine
• 1 tbsp lemon juice
• ¼ teaspoon Tabasco sauce
• Ground black pepper (to taste)

Preparation method
Melt the butter and add olive oil, onion, celery and garlic in a large cooking pot and cook for 10 minutes on a low heat.
Once cooked you need to make a dry roux by scattering the flour over the cooked mix. It’s very important to stir well at this stage. Then, gradually add the chicken stock in order to thicken the mixture. Once thickened, stir in the paprika, tarragon, thyme, dill and the potatoes. Simmer for fifteen minutes.
Then stir in the smoked salmon, Tabasco, wine, lemon juice, salt and pepper. Keep uncovered and simmer for a further 10 minutes.
Add cream and milk and gently simmer for a further 30 minutes. Stir occasionally. Serve hot and enjoy.



 
  

 RECIPE :- JOHN ROSS'S ROYAL SMOKED SALMON

For the Coronation Festival - a celebration of the ‘Best of British' Royal Warant Holders, which takes place in the royal gardens of Buckingham Palace - we’ve teamed up with the InterContinental London Park Lane. And to mark this fantastic event Paul Bates, Executive Chef at the hotel, has created a very special dish for everyone to share.

 

Serves: 2

Ingredients
• 50g John Ross Jr Traditional Smoked Salmon (thinly sliced)
• 25g Cornish claw crabmeat
• 100g frozen peas
• 50ml vegetable stock
• Pea shoots
• Fresh coriander half a handful
• Lemon juice 1 teaspoon
• Mayonnaise 1 tablespoon
• Chili flakes
• Whole red chili
• 50ml olive oil

Preparation method
Turn on the oven to 140 degrees Celsius. When at temperature, place the chili inside and dry for about 20 minutes. Take out and leave to cool.
Warm 50ml of olive oil, making sure you don’t boil it, then add a ¼ of the chili with seeds. Blend until red in colour and chill.
Julienne the remaining chili, discarding the remaining seeds.
Bring the vegetable stock to the boil and add the frozen peas. Cook, blend into a puree then chill.
Mix the Cornish Claw crabmeat with the lemon juice and Mayonnaise.
Lay the smoked salmon on the plate.
Serve up per the image, placing the pea puree around the place and using the peashoots as the garnish.



 


 
PLEASE NOTE :- Much of the above information was supplied to us by the Smokehouse concerned

 

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THE JOHN ROSS JNR SMOKEHOUSE SHOP PAGE, CLICK BELOW

 



 
 
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