You may be wondering what a smoked salmon pellicle is. At H. Forman & Son we consider it quite a delicacy. It’s the surface of the salmon fillet that is most exposed during the curing and smoking process. It develops a smokier flavour and drier, firmer texture than the salmon beneath, so it is sliced off when we prepare our whole smoked salmon sides to expose the wonderfully soft, succulent flesh that fine dining establishments demand. Only a small amount of pellicle is yielded by each side, so this is a rare treat.
Traditionally the pellicle has been transformed into paté or feasted on by our team. It’s full of smoky flavour and makes a great snack. It’s also highly nutritious, rich in protein and omega-3s. Chew it like jerky or biltong when you’re peckish, or cook with it, adding it to omelettes, pasta sauce or sprinkling into salads. Delicious.
Choose from regularly farmed pellicle or genuine wild River Tweed pellicle for a spectacularly rare delicacy.