I don't get to Aberdeen that often so when I was asked to head there for Waitrose Food Illustrated I jumped at the chance. And what a welcome we got at John Ross Jr. Their smokehouse is a listed building and the fish sides are smoked for a minimum of two days depending on the weather, temperature and humidity producing what I can only describe as the best smoked salmon that I've tasted in a long time.
It's all in Food Illustrated this December with words by Sue Lawrence.
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