Forman's Notebook

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Smoked Salmon Pellice

Written by , Posted in News

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HAVE YOU TRIED SMOKED SALMON PELLICLE YET?


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Elly Curshen; owner of the Pear Cafe and writer of ‘Fast Days And Feast Days’ spotted our H. Forman & Son Smoked Salmon Pellicle in Sainsbury’s last week. You can see her Instagram post here. We’re thrilled to see people talking about this delicious part of the fish that usually goes to waste!
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BeFunky Collage pellicle

Credit: Elly Curshen – @ellypear

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The Pellicle is the chewy slice at the top of a side of salmon that we trim off before we slice. It is the most exposed part of the salmon during the curing and smoking process, and therefore develops a deeper (smokier) flavour, and has a a drier/firmer texture than the slices beneath. As it is the top layer of the salmon, there is only ever a small amount from each side.

To prevent unnecessary food wastage, the pellicle has been used in other products to add flavour, such as paté. It’s also a great snack to have on it’s own, or to add to meals such as omlettes or salads.

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CAN I BUY  IT THROUGH FORMAN & FIELD?

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Whilst we do not list the pellicle through F&F, you can purchase a pack of Smoked Salmon Jerky which is made from the pellicle. Once it is sliced off, we re-smoke it so it goes from being slightly chewy to very chewy, bordering on (but not quite) crispy. The end flavour is even more intense, and totally moreish. Packed with protein. Far more nutritious than crisps. Less fattening than nuts, and sugar free… What’s not to love?!

**NEW** We have such jerky enthusiasts that we have introduced a new special price for customers ordering jerky ONLY – as the jerky can be stored at ambient temperature, we will send the parcel first class via Royal Mail so you don’t need to pay the usual courier charges. Please only select codes B0008 / B0009 if you are ordering jerky alone: if you are ordering other products they will still need to go by courier.

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Head over to our website or call 0203 601 5464 and place your order

You can also contact us at info@formanandfield.com

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March 2017

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