Smoked salmon leaps ahead
After having been impressed with J Lawrie & Sons (Jaffy’s) kippers we looked forward to tasting their Oak Smoked Salmon.
Even though smoked salmon can be found just about everywhere in the large stores, these days, it is still no less a luxury. There are cheaper versions but paying a little extra is definitely worth it to enjoy a better product.
Jaffy’s produce their smoked salmon in the traditional way using a special recipe cure including dark rum and Demerara sugar. You may expect these flavours to be strong but the curing process is sensitive leaving only a trace of delicate sweetness to the fish. It enhances rather than overpowers.
We love the texture too. There’s no hint of sliminess, only the natural oils, making it agreeably unctuous, moist and creamy.
The thickness of the slices is just right, thin enough to fall into folds on the plate but thick enough to enjoy the supple meaty texture that just melts in the mouth.
The fish is smoked over slow-burning oak chips taken from sherry casks which have previously been used to keep fine malt whiskies. The aroma is gentle and the flavour of the smoke very subtle resulting in smoked salmon that is extremely enjoyable.
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