Basket 0 items | 0,00

Rollover image to zoom Click to enlarge

Grade One Hand-Sliced Smoked Scottish Salmon

Order today!
Earliest delivery:
Code Size/Type Price  
B1072 Sliced - 200g - Serves 3-4 £9.95
B1072N Sliced - 200g - Serves 3-4 (NOT VAC PACKED) £9.95
B1072F Grade One - Fatty - 200g - Serves 3-4 £10.50
B1072L Grade One - Lean - 200g - Serves 3-4 £10.50
B1070 Sliced - 400g - Serves 6-8 £18.95
B1070N Sliced - 400g - Serves 6-8 (NOT VAC PACKED) £18.95
B1070L Grade One - Lean - 400g - Serves 6-8 £19.50
B1070F Grade One - Fatty - 400g - Serves 6-8 £19.50
B1071 Sliced side - 900g - Serves 10-12 £39.95
B1071N Sliced side - 900g - Serves 10-12 (NOT VAC PACKED) £39.95
  Price per head  3.20 Approx per head
  • Description
    • >Order by 10am for next day delivery> All Forman's smoked salmon is hand-sliced the day we dispatch it and is presented in beautiful gift packaging.

      Harry Forman, our founder, devised the famous London Cure - applied to Grade One Scottish farmed salmon - it is deliberately subtle so you can taste the wondrous, melt-in-the-mouth flesh. We only use rock salt and oak smoke, nothing else. Perfection.

      Watch a video of a day in the life of our smokery here -

  • Cooking
    • Our sliced packs of smoked salmon are ready to serve, if you have purchased a whole 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, untrimmed 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 protude 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 Please Note NON VACUUM PACKED SALMON is Min 3 days.
      Freezer: 3 months
  • Ingredients
    • B1072: Rock salt, oak smoke
      B1072N: Rock salt, oak smoke
      B1070: Rock salt, oak smoke
      B1070N: Rock salt, oak smoke
      B1071: Rock salt, oak smoke
      B1071N: Rock salt, oak smoke

    Those that bought, also bought:

  • Grade One Hand-Sliced Smoked Scottish Salmon


  • Marmalade Glazed Alderton Ham


  • Restaurant Collection Fishcakes


  • Potted Lobster

    225g Serves 3-5



  • Mrs King's Melton Mowbray Pork Pies