A few weeks ago I was asked if I'd like to try some of H Forman's smoked salmon. Well, there was only one answer to that question. Of course I would!
It had been far too long since I'd last tasted their exquisite salmon. Several years in fact. For Christmas Day, a few years ago, we treated ourselves to one of their royal fillets - a whole unsliced fillet of smoked salmon, utterly delicious.
And I wasn't disappointed this time around either. Still with a delicate smoky flavour and so tender you can cut it with a fork.
Cold smoked salmon is something that I very rarely cook with. There's no need. As far as I'm concerned it's a delicacy to savour as simply as possibly. Resisting the urge just to eat it with a sprinkling of black pepper and some freshly baked oaty biscuits, I decided to make some beetroot houmous to serve with it.
Beetroot and oily fish is a classic pairing in Scandinavian and Baltic countries and given the origins of H Forman and Son, it seemed a fitting way to serve their salmon with beetroot houmous.
Here are the recipes:
Something you may not know, is that Forman's were one of the 250 businesses who were forced out of their premises because they just happened to be in the way of the new stadium for the London 2012 Olympics. Not quite the derelict and rundown area the Olympic committee tried to portray.
Find out how they've eventually turned things around to their advantage after 4 years of frustratingly unproductive negotiations with the London Development Agency, and more about their history, in this article.