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Genuine Wild Hand-Sliced Smoked Scottish Salmon

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Earliest delivery:
Code Size/Type Price  
B1019 Sliced - 100g Serves 1-2 £19.50
B1019F Genuine Wild - Fatty - 100g - Serves 1-2 £19.95
B1019L Genuine Wild - Lean - 100g - Serves 1-2 £19.95
B1022 Sliced - 200g Serves 3-4 £34.95
B1022F Genuine Wild - Fatty - 200g - Serves 3-4 £35.95
B1022L Genuine Wild - Lean - 200g - Serves 3-4 £35.95
B1020 Sliced - 400g Serves 6-8 £74.50
  Price per head  £8.75 Approx £ per head
  • Description
    • Order by 10am for next day delivery It is what it says, genuine wild Scottish salmon. The best you can get.  Prepared by hand in East London as it has been for over a century.  As served in the world's finest dining establishments.

      Smoked Scottish salmon is H. Forman & Son’s speciality.  Wild salmon has extra flavour because it has a natural diet and swims freely in the open ocean before returning to its native river.  The flavour is gamey. The texture is creamy and melts in the mouth with a complex, deep flavour enhanced by just a hint of pure oak smoke.  This is the rare treat that smoked salmon always used to be.  As served by Marco Pierre White, among other leading chefs.

       

      Watch a video of a day in the life of our smokery here - http://www.formanandfield.com/blog/2010/10/27/smoked-salmon-video-a-day-in-the-life-of-h-forman-son/

  • Cooking
    • Our sliced packs of smoked salmon are ready to serve, if you have purchased an unsliced side you will need a sharp knife with a long, flexible blade and a set of small pliers to remove the pin bones. We sell both here online.
      How to carve a whole, unsliced side of smoked salmon
      1. Gripping the fin under the collar bone with one hand, cut off the fin and bone and discard.
      2. From the top down to the tail, trim along both edges of the salmon, working around the fin.
      3. Guide the smoked salmon knife tightly under the rib cage and remove all the bones.
      4. Trim all the outer layer from the tail to the head.
      5. Run your fingers along the middle of the fish to feel for the pin bones, remove them using pliers, pulling in the direction they protrude to prevent breakage.
      6. Slice the salmon laterally using a smooth sawing action from head to tail, ensuring the knife is very sharp for thinner slices.

      Cooks' notes:
      The outer layer trimmings from Step 4 are perfect blitzed for use in pates.
  • Storage
    • Fridge: Min 14 days, unopened
      Freezer: 3 months
  • Ingredients
    • B1019: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1019F: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1019L: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1022: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1022F: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1022L: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters
      B1020: Genuine Wild Scottish Salmon (FISH), Rock Salt, Oak Smoke. Allergens in capital letters

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