Scottish smoked salmon company John Ross Jr. will launch its Tea-Smoked Salmon with Lapsang Souchong Tea at next week’s European Seafood Exposition.
The launch is part of the smokehouse’s 25th anniversary celebration and aims to increase John Ross’ international market share.
The cold-smoked salmon product is enhanced by tea and available to the foodservice and retail markets. The product joins other recent launches by the company, including Balmoral Fillet, Balvenie Whisky Smoked Salmon and Smoked Salmon Pate.
“This isn’t about producing a smoked salmon that tastes of tea but about creating an aromatic flavor that enhances the flavor of the smoked salmon,” said Christopher Leigh, director of John Ross. “We’re not into producing gimmicks but about creating products that strike the perfect balance between traditional and contemporary tastes. This is one of the best products that we have produced and will no doubt appeal to an international audience.”
