What to look for
- Avoid wild smoked salmon, as stocks are depleted and it is currently red-listed by the Marine Conservation Society.
- A good choice is long sliced, farmed Scottish salmon and the best to my mind should have a good depth of smoke, a dryish texture with minimal unpleasant oiliness. It’s cut closer to the skin, so the fat is more obvious.
- For something special choose wild Pacific sockeye salmon, it’s dense and dry and ‘D-cut’ in short slices. For me though, it has to be smoked salmon from traditional Kosher smoker Goldstein.
- If buying vac-packed smoked salmon open 15 mins before serving to allow the salmon to breathe.
Learn how to carve smoked salmon
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