Out of all of the quality meats, fish and cheese we prepare here at Wiltshire Smokehouse, the one’s we’re most celebrated for is our smoked salmon. And while we’re exceedingly proud of our smoking methods, there’s no denying that this fish has a certain appeal all on its own. The strong pink colour, the uniquely subtle taste and the versatility of salmon make it one of the most popular fish on the market today. In this guide, we’ll aim to help you get the most out of your smoked salmon, from the minute you buy it right through to serving.
Why Is Scottish Salmon The Best?
Here in the UK, we are lucky to be situated close to one of the most globally-celebrated sources of exceptional salmon. Scottish salmon is widely revered as being the most flavoursome and the highest quality, beating Norwegian salmon on so many levels. The fish themselves are fed a higher quality of food, which improves the quality of the meat. Scottish salmon farming involves much larger cages. This, along with the frigid waters and strong currents help to increase the muscle mass of the fish. And, this makes the meat perfect for numerous food sectors, including the sushi market.
At Wiltshire Smokehouse, we use only Scottish sourced salmon to ensure our customers get the best from their meals. One of the best ways to enjoy this fish to its fullest is to know how to store, prepare and store it appropriately.
How To Store Smoked Salmon
While our smoked salmon has been treated to make it last longer than fresh salmon, it still needs to be stored carefully to keep it safe. We recommend transferring your fish straight to the freezer as soon as you arrive home. It should be kept in the packaging or wrapped in cling film to maintain moisture. Once refrigerated, you can normally keep the fish for approximately 2-3 weeks, during which time it will continue to taste amazing.
If you want to transport smoked salmon somewhere, such as for a picnic, we recommend using a cooler. Fill with ice packs and place the salmon at the bottom before ensuring it is tightly packed in. This will keep it in a refrigerated environment, reducing the risk of Staphylococcus aureus (straph) bacteria from forming. This is a toxin that is resistant to heat and cannot be destroyed during the cooking process. If salmon is left for too long outside of a refrigerated environment, it should be thrown away.
If you accidentally leave salmon outside of the fridge, it will generally be ok to re-refrigerate if it has been out for less than 2 hours and the weather isn’t exceptionally hot. However, take discretion. If the salmon has started to dry out or looks brown, it’s safer to throw it away.
Freezing Smoked Salmon
If you don’t expect to have used or eaten all of your salmon in 3 weeks, it can also be frozen. To do this, make sure you use an airtight container and line it with a sheet of greaseproof paper. We recommend laying two slices of salmon in and then another sheet of greaseproof paper. Continue doing this until the container has been filled. Pop the airtight lid on and put it in the freezer.
You can keep smoked salmon frozen for up to 3 months safely. Once you want to eat it, bring the container out and pop it into the fridge. Allow the fish to defrost naturally to maintain the flavour and ensure bacteria doesn’t have time to thrive.
How To Prepare Smoked Salmon
Because it has been smoked and can be served as is, there is very little need for preparation when it comes to this fish. Our sliced packs of smoked Scottish salmon have had all pin bones removed and have been trimmed on each side. This means that all you have to do is remove each slice from the pack and use it in your next recipe. We also have whole fillet packs that also don’t need any preparation before eating. Flake them over salads or pasta or eat whole along with roasted vegetables or mashed potato. These can also be frozen and kept for up to 3 months – so there’s no need to run through your pack.
How To Serve Smoked Salmon
There is a multitude of ways you can enjoy smoked salmon. And, as we mentioned above, because it doesn’t take long to prepare this delicious fish, it is the perfect protein-rich addition to any meal. Some ways we love serving our Hot Smoked Scottish Salmon include:
- Layer slices of smoked salmon over cream cheese on a bagel.
- Wrap in sushi nori with cucumber for the perfect mid-week lunch.
- Mix with scrambled egg before topping with a dash of Tabasco for a delicious treat breakfast.
- Stir into risotto rice and mascarpone cheese to make a decadent dinner.
- Flake over pasta or mix into cooked rice.
- Blitz into a paste, stir in melted butter and lemon and dip in crackers or crispbreads.
Smoked salmon is one of those fishes you can take on a picnic, eat outside or mix into your dinner for an extra burst of flavour.
Smoked Scottish Salmon at Wiltshire Smokehouse
With over 30 years of experience, we use traditional smoking methods alongside superior products to give our customers the most delicious additions to their meals. All of our raw materials are sustainably sourced, from suppliers that maintain the highest standards of animal welfare. Our smoked salmon has long been, and remains, a highly popular option within the range and one we’re incredibly proud of.
Shop our smoked Scottish salmon and other smoked fish products on our website here today. If you have any questions or would like to speak to a member of the team, please do get in contact here today.
