By Claire Holzman, contributing writer
It is a great indication of quality when a company is 100 years old and still run by a member of the original founding family. H. Forman & Son was established in London’s East End in 1905 by Harry Forman, a Russian immigrant who pursued the trade he knew best – curing fish. He hand-sourced the freshest wild salmon from Scotland, created a signature cure of supreme flavor, and did most preparation work by hand. Today, the torch is carried by Harry’s great grandson, Lance, who upholds the family principals of artisanal production. Forman continues to use only the freshest fish. He sources fish daily from Scotland, and the 30-strong work force clocks in at 4am. The fish are cured and smoked within 48 hours of being caught. Forman uses the traditional cold smoking process, and whole oak logs. The result is a delicious smoked salmon that is comparable to few others on the market.
Dean & DeLuca is proud to be the sole purveyor of H. Forman & Son. Personally, this is the best smoked salmon I have ever tried. The wild Scottish salmon has a subtle smoky flavor with a hint of pepper. The meat is a beautiful opaque pink. It is not oily or greasy like inferior farmed smoked salmon can be. In addition to the standard cut, Dean & DeLuca features an imperial or balik cut. The imperial cut is the belly cut of the fish. Because it has the highest oil and fat content, it is the best for smoking. This cut is comparable to high quality sashimi sushi and should be sliced in a similar way.
This salmon is good enough to eat on its own, but here are a few suggestions for preparation. The flavor and fat of the salmon make it a perfect addition to a salad with a bright citrus vinaigrette. It is also delicious wrapped in pastry and served as an hors d’oeuvre or an accompaniment to caviar.
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[...] Although this New Year challenge may sound daunting, you needn’t be intimidated. Let new foods inspire you. Let them be the star in your recipes. Dust off your old cookbooks or crack open new ones for ways to enjoy Brussels sprouts, Herbs de Provence, or smoked salmon. [...]
New Year, New Resolutions | The Gourmet Food Blog added these pithy words on Jan 11 10 at 11:29 am
