Smoked Salmon Pâté. Freshly prepared with H. Forman & Son's Smoked Salmon. Perfect for a brunch session. Choice of Bread: Broiche/Bagel
More information about H.Forman and Son's smoked salmon:
"How is your salmon smoked?
We use the same methods we’ve always used. The fish has to be with us within 48 hours of leaving the water. Everything is done entirely by hand. We hand-fillet the fish and sprinkle it with rock salt to draw out some moisture – it’ll stay in the salt for up to 24 hours. The fish then goes into kilns to air-dry. Then it’s smoked with oak while still on the bone, for better flavour. The smoke creates a protective seal called the pellicle. We remove this smoky crust, take out all the little pin bones and slice the fish by hand.
Are there any common misconceptions about smoked salmon?
Smoked salmon is not about the smoke – you should just get a hint. London Cure salmon isn’t slimy, you don’t need to squeeze lemon all over it to get rid of the grease. It’s a very subtle, delicate flavour, not a million miles away from the taste of salmon sushi. A lot of smoked salmon is so smoky because it’s masking the fact the fish isn’t very fresh."
Above information from https://www.sainsburysmagazine.co.uk/lifestyle/foo...
*All pictures shown are for illustration purpose only. Actual product may vary