Smoked...

I close my eyes and let the smooth smoky taste linger on my tongue. It feels clean, yet fully developed. My experience tells me this is clearly the work of a skilled tradesperson, someone, who can only after many hours of painstaking dedication develop just the right amount of smokiness, and yet skillfully maintain the naturalness and freshness of the product.

You could be forgiven for thinking I am positioned on a comfy leather sofa in a plush hotel bar with a large brandy in one hand holding an expensive Cuban cigar in the other, of such quality that is only available for Cuba's leader Fidel Castro whose cigars I hear are rolled on the thighs of smoldering Cuban beauties.

Well, you would be wrong, as I am sitting at my dinner table and have just experienced the smooth and smoky taste of a Royal smoked Fillet from a company called Inverawe Smokehouse, a family run business set up in 1974. Their mail order service offers many types of fish and game.  In this climate, a business running for nearly 40 years needs to offer something exceptional and their smoked salmon does just that. I read via their web site their way of smoking is different in that they allow their produce to develop a Smokey distinct taste and aroma gradually and usually over a period of 24 to 48 hours. Who am I to argue with a company that prides itself on using only the freshest of fish and takes the trouble to explain in to great detail the smoking process involved.

This clearly must be a crucial key as the taste is very distinct. I have munched my way through enough smoked salmon in my time to alone personally endanger the salmon stock in the UK and their smoked salmon really stands out. Even my young daughter who only occasionally looks up from her dinner plate, suddenly raises her head and mumbles how nice and sweet the taste is and can she have some more!

The Royal fillet comes uncut and nicely presented in a green and gold box and is ideal for a special occasion so it can be sliced vertically and presented to guests as a starter or main. Whilst I am sure the handling and smoking of my Royal fillet by owner Robert, the experienced smoker at Inverawe is just as dedicated and skillful as the dark haired and beautiful Cuban beauties working for Fidel, there is no need for Robert to start rolling my fillets on his thighs as they are already good enough for me, although the thought does help me overcome my desire to reach for that a fine Cuban cigar, especially as I am trying to give up smoking!     

Review – Royal Smoked Salmon Fillet (300g) from Inverawe Smokehouse