I had the pleasure of visiting Forman’s Smoked Salmon House, situated on Fish Island in Hackney Wick, London — a name synonymous with premium-quality smoked salmon.

A family-run business founded in 1905 by Russian immigrant Harry Forman, it is now led by Lance Forman and continues to uphold a long-standing tradition of craftsmanship, quality and respect for the natural flavour of salmon. With salmon sourced from the River Tweed, the philosophy is beautifully simple: preserve the fish’s natural flavour with just a touch of salt and smoke it using a single piece of oak. No unnecessary additions, just quality and craftsmanship.

What I learnt…

  • Freshness is everything! The best salmon needs to be harvested and smoked within two days. Unlike some foods, salmon doesn’timprove with age — it simply deteriorates!
  • Craftsmanship by hand. At Forman’s, much of the process is still carried out by hand. The fish is filleted, pin-boned and sliced by skilled hands, allowing for exceptional attention to detail and quality control.
  • Forget the lemon! Adding lemon can overpower the delicate, natural flavour of good smoked salmon. Sometimes, less really is more.
  • No sugar needed. Traditional smoked salmon relies on the quality of the fish, a little salt and the smoking process, rather than unnecessary sweetness.
  • Nothing goes to waste. From the head to the skin, every part of the fish has a potential second use. I was particularly impressed to learn that even the tiny remnants of salmon are carefully scraped off with a spoon and used in their salmon pâté. Now that’s respect for the product!
  • Scottish versus Norwegian salmon. Much of the salmon eaten in the UK comes from Norway. While Norwegian salmon is excellent, sourcing from Scotland can offer a shorter journey and help speed up the process from harvest to smoking.

The art of the cut

I also discovered that not all smoked salmon is created equal. The cut makes a real difference to its texture, appearance and eating
experience.


1 D-cut: Cold-smoked salmon sliced diagonally into broad,gently curved pieces resembling the letter D. Elegant on the plate, with a beautifully silky texture.
2 Long-sliced salmon: Thin, elongated slices that require considerable skill and precision with a specialist knife. A real art form!
3 Top layer: Firm, delicate and often carrying a more pronounced smoky flavour.
4 Royal fillet: Thicker, richer and wonderfully tender. My personal favourite — it practically melted in the mouth!
5 Middle layer: Broad, versatile slices with a lovely balance of flavour and texture, perfect for scrambled eggs, salads and other delicious dishes.

My biggest takeaway

Behind every slice of exceptional smoked salmon is a remarkable combination of freshness, skill, patience and respect for the
ingredients. Forman’s is a wonderful reminder that when you start with an outstanding product, you don’t need to do very much to it. Quality speaks for itself.

A fascinating visit, a real appreciation for traditional craftsmanship, and a newfound respect for what goes into creating the perfect slice of smoked salmon!