“The hot smoked salmon is incomparable from anything I have tasted before,
reminding me of the lovely bonfire smell which lingers in the cool autumnal air, making it feel warm and wholesome”
Last month two new products were launched; smoked scallops and smoked mackerel paté. Smoked mackerel paté is not a new phenomenon, but due to the desire to ‘get it right’ it has only just made it into their family of products. And boy did they get it right! Despite mackerel having a strong fishy taste, this left me with a lemony and light flavour. Smooth and deliciously moreish, yet retaining its natural fish texture, it is perfect served with crackers and washed down with a glass or two of cool, crisp wine.
The scallops had first been marinated in brine consisting of whiskey, brown sugar, salt and water before smoking. The result was a sweet, soft and smoky combination which delighted my palate. Jesse was keen to ensure that the natural sweetness of the scallop was not lost and he achieved this to perfection. It was six years ago that Jesse and his team set about the task of reinventing Salmon. The ‘reinvention’ consisted of months of research and practise developing the best way in which to smoke the fish and ensure it retained the best natural flavour, texture and quality. Time was spent sourcing top quality Salmon before attention turned to the smoking itself. It takes just a few hours in total to hot smoke products, starting with a quick roast over an open fire. Sawdust is then added to kill back the flames, creating the smoke which after a few more hours produces the most succulent, delicious fillet. Oak chippings sourced from local carpenters are used for most products which gives them an earthy, robust taste. Also key to the final texture of the product is how it
is placed in the smoke house. Jesse was the first to use the method of laying his salmon and other fish fillets flat as opposed to the traditional method of hanging. In his mind it was logical. Fish do not swim vertically; their muscles are developed and strengthened horizontally. For this reason, when smoking, they should be laid flat so that their muscles remain in the correct position and are not stretched in any way, impairing the tender and plump texture. This is perhaps why it is normal to see a leg of beef or pork hanging to cure vertically as this is the way they stand when the animal is alive. All products are given the same level of love, personal care and attention. It is easy to see how this smoker has made its enviable name in the industry supplying top quality products to some of the country’s finest restaurants, hotels and retail outlets and why just thinking about the food makes my mouth water! If you are someone who loves to eat
fresh and savours simplicity over complication, I would definitely recommend a trip to Brown & Forrest to enlighten your palate. F
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