Royal Smoked Salmon Fillet by H. Forman & Son is a cold-smoked Scottish salmon fillet produced using the traditional London cure method. It is made from a carefully selected cut that the producer compares to beef fillet due to its tenderness and uniform texture. The skin and pin bones are removed by hand to obtain a clean piece suitable for cutting into thin slices. The salmon is cured exclusively with rock salt without the addition of sugar. After curing it is lightly cold-smoked over whole oak logs. This process allows the natural flavor of the fish to remain prominent while the smoke contributes a subtle aroma. The product has a smooth and firm texture with characteristic salty and mildly smoky notes. It is classified as sashimi-grade salmon. It can be served cold and cut into slices of different thicknesses or briefly seared on the outside. The product is ready to eat and does not require further cooking.
Producer
H. Forman & Son is a family-owned smokehouse based in East London, founded in 1905 and regarded as one of the most important custodians of traditional British smoked salmon.
The company was established by Harry Forman, who brought Eastern European curing and smoking knowledge to London and developed what later became known as the “London Cure” style. Salmon is hand-salted using minimal sea salt and then cold-smoked over oak chippings, resulting in a clean, delicate smoke character and a naturally supple texture.
This method is so closely tied to local heritage that London Cure Smoked Salmon has been awarded Protected Geographical Indication (PGI) status, unique to London. Over more than a century, H.
Forman & Son has remained committed to artisanal production, careful sourcing and technical consistency. Today, the company is widely recognised as the last authentic representative of the classic London smoked salmon tradition, supplying premium retailers and leading restaurants.