There is something about good seafood that makes an occasion of itself, no ceremony required. At Forman & Field, we have been smoking salmon in London’s East End since 1905, and that same conviction, that seafood done properly needs very little dressing up, runs through everything from our smokehouse to our shellfish counter. This summer, we’re bringing the coast to the table: cured salmon, potted lobster, a little caviar for those who like to push the boat out, and the wines to go alongside. Here is what we believe belongs on the seafood table this season, and how we intend to serve it.
What is the best smoked salmon for entertaining?
The finest smoked salmon needs nothing more than a squeeze of lemon and good company. Our Classic Royal Fillet, the ultimate gourmet expression of our cure, is the obvious place to start, while Hand-Sliced London Cure Sides, made the same way since 1905, are built for sharing among a crowd. For something with a little more character, our Gin & Tonic Royal Fillet brings a subtle botanical note that works rather well as the sun goes down, while the Truffle Infused Royal Fillet is the one to reach for when the occasion calls for a little extra.
What shellfish belong on a seafood table?
For us, no seafood spread is complete without a proper shellfish course. Our Potted Lobster, spread thickly on warm bread, makes an effortless starter, and Dressed Crab offers the same easy indulgence for those who prefer their shellfish a little sweeter. Large Tiger Prawns need only a squeeze of lemon to shine, while our Lobster Roll Kit turns a classic into something genuinely simple to put together at home. For the centrepiece, a Whole Cooked Lobster or a Dressed Lobster, already prepared and ready to serve, does most of the work for you.
Is caviar worth including in a seafood spread?
Always, if you’re asking us. A little caviar turns a good seafood table into a memorable one. Our Caviar selection includes Beluga, Oscietra and Baerri, the same quality sturgeon roe supplied to many of London’s leading restaurants, while Royal Roe, known to the Japanese as ikura, offers a more approachable way in for those new to it. Served simply, on blinis or with a spoon straight from the tin, either brings a genuinely luxurious note to the table without requiring any cooking at all.
What sides and salads pair well with seafood?
The best seafood is rarely eaten alone. Our Celeriac Waldorf Salad offers a crisp, fresh counterpoint to richer shellfish dishes, while the Roasted Heritage Beetroot, Smoked Mozzarella & Caramelised Pear Salad brings colour and a gentle sweetness that pairs particularly well with smoked salmon. For something warm, our Petits Legumes or Roasted Root Vegetables round out a more substantial spread without competing for attention.
What should I drink with seafood?
Good seafood asks for wine that knows to stay out of the way and let the fish do the talking. Our White Wine range offers plenty of crisp, mineral options built for exactly this, while our Sparkling selection, English fizz from Kent and Sussex vineyards, suits caviar and shellfish rather beautifully. For those who prefer a little more colour in the glass, our Rose Wine range holds its own against smoked and cured salmon alike.
Is there a hamper for seafood lovers?
If you’d rather have the decision made for you, our Salmon Lover’s Crate brings together 120 years of our smokehouse expertise in one wooden box: wild river Tweed salmon, royal fillet, gravadlax, smoked salmon pâté and royal roe among them. For a broader taste of the coast, The Ultimate Fishy Favourites Bundle rounds up our seafood bestsellers into one easy, ready-to-serve collection.
Because the best seafood tables aren’t complicated. They’re built on quality, served simply, and best enjoyed slowly, ideally with the sea somewhere in view, real or imagined.