Here's a lovely post from the Eat Hackney following her recent visit to Formans. This…
There’s more than just salmon…
While smoked salmon remains the heart and soul of the business, gourmet tastes change regularly and H. Forman & Son has always been at the forefront of the curing industry, pioneering new styles and delicacies. The same principles of curing – the best fish, artisan skills – are applied to a wide range of products of exceptional quality. The diverse flavours of wild halibut, cod’s roe, tuna, eel and mackerel, for example, are all given a delightful Forman & Son twist. Here are a few examples…
Traditional Dill Gravadlax Our Swedish Cure – a classic with dill and a hint of Star Anise.
Beetroot Gravadlax The Russian Cure. Subtly flavoured with wildly coloured beetroot.
Gin & Tonic Smoked Salmon Fast becoming a cult classic – infused with Juniper berries. It was also selected by Heston Blumenthal for BA Club Class flights. It’s first class!
Wasabi & Ginger Gravadlax Japanese inspired flavours, something with a bit more of a kick. Available as part of a mixed selection pack on our website.
Smoked Tuna We use the finest Tuna for our carpaccio – sustainably caught of course.
Smoked Cods Roe Not beautiful to look at, but our roe has a lovely gentle flavour and is a firm favourite in all the top London Clubs. Ideal for making your own taramasalata, or just spread on to some buttered toast.
All of these delicious products can be found on our website, so why not give them a go?
Of course, we don’t blame you if you decide to stick with our famous London Cure Smoked Salmon – it is rather good!
Are any of these smoked products your favourite? Maybe you’ve never heard of/tried some of these and would like to now!