Description

Air-Dried Smoked Salmon Pellicle

Salt cured, oak smoked, Scottish salmon strips

For a tasty, omega-3 rich, protein snack

Traditionally produced in our family run London smokehouse

Smoked Salmon Pellicle
You may be wondering what a 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.
Snack or Serve - You Choose
Traditional 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.

Londons Oldest Surviving Salmon Smoker
H. Forman & Son has been smoking salmon since 1905, when my great grandfather started the business. Methods are virtually unchanged. We still use the highest grade Scottish salmon and our mild London Cure follows the original recipe: a little oak smoke, rock salt, love. The whole oak logs we use come from sustainable sources and our kilns create smoke through friction - to give us very precise control over the cure and prevent the tainting that can occur when burning sawdust or oak chips.
Enjoy every nibble.
Lance Forman

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