London Cure Smoked Scottish Salmon

• Description

  • >Order by 10am for next day delivery> Harry Forman, our founder, devised the London Cure to show off the quality of his salmon rather than cloud it in smoke. Low in salt, this is delicate and delicious and softly smoky. As served by many of the world's top chefs. Unsliced sides are delivered completely untrimmed and with pin bones.
    
    

    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 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
    Freezer: 3 months
• Ingredients
  • B1072: Rock salt, oak smoke
    B1070: Rock salt, oak smoke
    B1071: Rock salt, oak smoke
    B1073: Rock salt, oak smoke