That’s the lucky position I found myself in. John Ross Jr is a family owned fish smokers based in Scotland. They have been producing smoked salmon since 1857, using 19^th Century red brick kilns to smoke with oak chippings.

I love high quality products using sustainable, local produce and traditional techniques, even better when they have significant heritage and expertise.

Smoked salmon is an amazing product which has its place in the highest echelons of luxury foodstuffs. But not all smoked salmon is created equal. Opening the John Ross Jr pack the care taken in preparation and the quality of the product is obvious

That smoky smell hits your nose as you peel the soft salmon slices from the pack, the beautiful orangey-pink translucent colour shines and glistens like a salmony beacon lighting your way to a taste sensation.

To put it through its paces I decided to eat it my favourite three ways. First I feel it would be a crime not to try something as special as this salmon naked, with nothing to get in the way of its flavour and texture.

The depth of smokiness really hits you first chew it, you really can taste that oak smoke, I imagined the salmon hanging up in those kiln slowly smoking…I’m such an old romantic! The salmon then starts to dissolve in your mouth filling it with a wonderfully oily fish flavour, it is so rich and satisfying. It’s fantastic on its own, so let’s see how it works other ingredients.

Next up is on a bagel with cream cheese. This is a classic way of turning smoked salmon into a substantial snack or lunch. That deep smokiness worked perfectly, cutting through the cream cheese and the slightly sweet flavour of the bagel. The triptych of textures are one of the reasons people love this little sandwich, it’s basically three different levels of soft and creamy all coming together perfectly.

Now for everybody’s favourite luxury breakfast. Yep, it’s smoked salmon with scrambled eggs. I wonder how many of you have made this dish for your partner on their birthday, anniversary or Valentine’s day morning?

I simply lightly beat the eggs in a bowl with a pinch of ground white pepper and sea salt, then melt a knob of butter in a pan on a moderate heat and add the eggs. Cook them how you like them, I like mine to be still extremely soft. When you are almost done cooking add the chopped up smoked salmon, once the fish has all changed colour to salmon pink (hence the name!) you’re done so serve immediately.

This salmon worked really well in this dish, some lesser smoked salmon can be almost “lost” in the eggs, but this married brilliantly with them. The deep oaky flavour mixed with rich creamy eggs is making my mouth water again just writing about it!

Smoked salmon is something Scotland can claim as their own and produce the best in the World in my opinion, and John Ross Jr’s product is at the top of the tree.

It is also an affordable luxury when you compare the price to other foods or drinks that you would say in the same breath. Think Champagne, caviar, truffles, all of these products live in the same neighbourhood as smoked salmon but can empty your wallet just reading the label. But smoked salmon really does offer great value, not only that but you get to support a great Scottish institution!

Check out John Ross Jr and you will see how affordable their products are, the 200g pack they sent me is listed on their website at just £5.99! They can even deliver anywhere on mainland England, Scotland and Wales.

So you have no excuse not to treat yourself and make the next special occasion really special by going for the best. And when it comes to smoked salmon John Ross Jr is hard to beat!

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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