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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 and the texture creamy. The texture is creamy and melt 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.
Rock salt, oak smoke
› Step by Step Guide to Slicing a Whole Side of Smoked Salmon
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