The best smoked salmon in the UK 2023

Following the traditional recipe for smoking salmon, this Leroy Seafood product really stands out. The salmon is salted with dry salt and then smoked with beech wood. The tender, soft flesh of the fillet makes it a perfect addition to any appetizer recipe. With a little herb and a beautiful plate, your guests will not forget what you have prepared for them! All the processing of this smoked salmon takes place at the Arras site in Hauts-de-France. The big difference with other fish of this kind is the absence of skin on the smoked salmon. The risk of falling on a fishbone is even lower, since it is a pre-sliced smoked salmon.

The salmon offered by Le Poisson Livreur has been treated with delicacy and great know-how. Each step before and after smoking is done by hand. The preparation begins with the removal of the fish's head with a disgorger. The salting is done with Guérande salt, an artisanal sea salt collected by the salt workers. The skin facing the grid, this Scottish salmon is buried in salt and spends 15 hours in the cold room. After rinsing with clear, cold water, the fish is dried. Once prepared, the whole fillet is smoked with beech wood sawdust for 15 minutes. When you order, the smoked salmon is prepared the day before delivery.

This smoked salmon sold by Monoprix Gourmet is distinguished by a taste that is infused with sweetness. The secret of its smooth texture lies in the way the salmon has been handled. The fish is raised in the Atlantic and smoked with beech wood. To enhance the taste, the smoker took the time to marinate it in dry salt with black pepper, white pepper, green pepper, allspice and pink berries. Cilantro and corn syrup are added for extra flavor. Note that these smoked salmon slices should be stored at 0-4°C. Consume within 24 hours of opening the package.

Once again, Le Poisson Livreur offers us fresh Scottish smoked salmon pre-sliced fillets, delicately prepared by expert hands. The fillet is assembled, the bones removed and the slicing done by hand. All the salmon offered to make these 1.5 kg batches are marinated in Guérande salt, which enhances the taste of the fish. The big difference with the whole salmon of the same brand and the pre-sliced salmon is the longer conservation of the pre-sliced salmon. Indeed, this fillet can be frozen if there are leftovers, but we do not really recommend it. There is a big difference between fresh and frozen smoked salmon!