Smoked Salmon & Whisky unite to celebrate burns night

The new whisky infusion recipe, which has been developed by John Ross Jr’s Master Smoker, delivers a rounded yet subtle sweetness to the flavour and John Ross Jr claims that it takes the art of smoking to the next level.

Available in 100g, 200g, 454g packs and as whole and sliced sides, John Ross Jr’s latest creation can be purchased here. Christopher Leigh, John Ross Jr’s Director and Master Smoker, explains: “Apart from celebrating the poetry of Robert Burns, Burns Night provides the opportunity to celebrate traditional Scottish flavours. With the Balvenie Whisky Smoked Salmon, we’ve created a contemporary twist on a traditional flavour using brick kilns that date back to 1857. Whilst Robert Burns was born just under 100 years before our kilns were first lit, I’m quietly confident that he would have approved of our take on a classic dish.”