Quality of Quantity is the axiom we’d most likely apply when faced with the finest smoked salmon. It is a cliche that rings hollow in the beyond-luxury hotels which dish this delicacy out as if it were a staple food. But when we’re not travelling – and not over-indulging – which brand is the best? Many claim to be so. We had a small degustation of three of the superior brands out there: Inverawe, Bleiker’s Smokehouse and John Ross Jnr.
Inverawe
Background:
Situated on the West Coast of Scotland, 80 miles north of Glasgow Inverawe Smokehouses offers a ‘true taste of the Highlands’ worldwide. Established in 1974 by Robert and Rosie Campbell-Preston and following the advice , “Start with the best, compromise nothing and success will follow.” the company has grown from strength to strength.
Their sustainability policy, integral to the company is something to take note of. The salmon comes from farms committed to sustainable production, located in the coastal waters off Argyll or the Shetland Isles, where there is minimal pollution.
Tasting Notes:
We tried Inverawe’s Classic Smoked Salmon. The time-honoured method of traditional slow smoking allows for the fish to become fully steeped in a full-bodied oak-smoked flavour. We like that the fish is relatively lean and less fatty than other brands. The oak-flavour oozes out from the firm-textured fish and a real smoky taste lingers on the palate. Utterly delicious, it seems impossible to overdose on this one! A fantastic, classic version and tantalizingly delicious. A safe bet for any dinner party.
To try some visit the website: http://www.smokedsalmon.co.uk/
Bleiker’s Smokehouse
Background:
We weren’t familiar with Bleiker’s Smokehouse before and we know we were missing out. Founder Jürg Bleiker, whose daughter Annabel now runs the company, created Bleiker’s Smokehouse from the ground-up in 1993, having previously owned and run the ‘Old Deanery’ restaurant in Ripon, North Yorkshire for 21 years.
Situated in the heart of North Yorkshire, traditional curing coupled with high quality fish (free, for the most part, from any artificial colourings, flavourings and preservatives) has led to an unrivaled quality and incredible innovation, which will leave you amazed.
Their ethos and mission is simple: reject mediocrity and passionately strive to produce the best.
Tasting Notes:
Highland peat smoked salmon: A beautiful, subtle aromatic taste for this version. Slightly fatty but incredibly tasty, this will pretty much go with any accompaniment, with the taste of peat gently playing on your taste buds.
Applewood Smoke Romanov: One of the most exquisite cuts we’ve ever tasted. This is a truly superior version known as the Romanov. A unique recipe, originating from Russia, that includes beetroot and dill. This flavour almost tastes a little buttery but it is the delicate texture and subtle commingling flavours which create an utterly delectable version, one that we can’t rave about enough! We hope to see this brand in more retailers.
Try these for yourself:
http://www.bleikerssmokehouse.co.uk/the-shop.html
John Ross Jnr.
Background:
Probably most famous for its label proclaiming ‘By Appointment To Her Majesty The Queen, Fish Merchants and Curers’, you’ve probably seen John Ross Jnr. in several retailers already. A family business, based in the heart of Aberdeenshire, Scotland, a traditional method (dating back to the 19h century) is employed to produce their smoked salmon, using red brick kilns. The product range has diversified to include their speciality smoked salmon, hot kiln roasted salmon, fresh salmon and other fresh sustainable fish.
Tasting notes:
This smoked salmon is firm of body and texture. An incredibly succulent, juicy flavour oozes from each slice. A simple, no-frills cut of excellent quality, you are guaranteed to be satisfied with this brand every time.
To view more options, visit: http://www.johnrossjr.com/cat/smoked-salmon
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