The Original
London Cure

“The idea is to taste the salmon, not the smoke”

THE SECRET

The secret behind the London Cure is simple—a deep respect for the salmon itself. Our purpose has always been to celebrate, preserve and enhance its natural character, not overshadow it. Salmon that carries an overpowering smoke flavour loses the essence that makes it truly remarkable. This is why our renowned London Cure adheres to a timeless method that has stood the test of over a century: the finest Scottish salmon, a touch of salt, and a gentle whisper of oak smoke. Nothing more, nothing less. This is pure craftsmanship, a skill we’ve perfected through generations.

Our approach reflects a commitment to preserving the integrity of the fish, allowing its inherent flavours to shine. The result is a product that is not merely smoked but rather transformed, where the natural oils and textures are elevated, creating a dining experience that is nothing short of extraordinary. Every step we take is steeped in tradition and respect for the craftsmanship that has been handed down through generations, ensuring that each fillet tells a story of quality and care.

THE SOURCE

Our journey begins with exceptional fish. Whether it’s Grade One Scottish salmon arriving at our doors within two days of harvest or the wild salmon from the illustrious River Tweed, only the finest earns the London Cure. Each side of salmon is sourced from trusted fishermen who share our passion for quality and provenance, ensuring that every fish has been responsibly procured and handled with the utmost care.

The River Tweed, renowned for its crystal-clear waters and rich ecosystem, produces wild salmon with an unparalleled character. These fish not only embody the essence of their environment but also reflect a fishing heritage steeped in tradition. Our commitment to quality and our delicate touch have secured our place on the menus of Michelin-starred chefs and discerning food enthusiasts worldwide, all united by the unmistakable taste of Forman’s. This dedication to sourcing exceptional fish underpins everything we do, allowing us to create a product that stands apart in flavour and quality.

THE CURE

Our process begins with the careful application of rock salt to each fish, drawing out moisture to dehydrate the fish and extend its natural preservation. The salmon is then gently dried with warm air, continuing this dehydration process whilst developing a slightly tacky surface essential for smoking—this texture allows smoke particles to adhere evenly, forming a protective layer around the fish.

Historically, this combination of salting and smoking was a preservation technique born of necessity, keeping fish fresh for longer journeys. Unlike traditional Scottish curing methods, known for their heavy smoky flavour, the London Cure method results in a more delicate approach. The smoke coating was essentially a seal to protect the cured wild salmon. Before eating the fish, the smoky layer was trimmed away and as the blade of the knife drew through the smokey coating, smoke particles would latch onto the knife and then spread evenly through each slice, yielding a small hint of smoke flavour. The result being a concentrated flavour of wild salmon, a touch of salt and a hint of smoke. At Forman’s, we believe the smoke should never overpower the fish itself. We smoke for the merest whisper of aroma, allowing the natural taste and delicate texture of the salmon to remain at the forefront. Our philosophy centres on the freshness of the fish, enhanced rather than masked by smoke.

This is where innovation meets tradition. We have adopted a revolutionary smoking method using friction rather than combustion. This technology allows us to dramatically reduce our environmental impact by using 75 percent less oak than smokers who burn sawdust or wood chips. Unlike conventional methods that rely on sawdust from various wood sources, our friction-based process gives us unparalleled control over smoke consistency and intensity, creating that signature delicate touch we’re known for.

The result is salmon with a silken texture, the gentlest hint of smokiness, and an exceptionally clean, pure flavour—a true embodiment of London’s oldest culinary tradition, perfected for the modern palate.

PROTECTED STATUS

London Cure Smoked Salmon proudly holds PGI (Protected Geographical Indication) status, a prestigious distinction shared with celebrated foods like Champagne, Parma Ham, and Melton Mowbray Pork Pies. This recognition not only highlights the exceptional quality of our product but also signifies our dedication to preserving traditional methods that have been passed down through generations.

This makes it the only smoked salmon in the world with protected status, and marks a historic moment for London’s culinary landscape, as it is London’s first ever food or drink to achieve this prestigious recognition. A testament to a tradition that has flourished for over 120 years, it is a badge of honour we wear with pride. The PGI status ensures that our customers can enjoy a product that meets the highest standards of quality and authenticity, reinforcing our position as leaders in the smoked salmon industry.

Every slice of our London Cure Smoked Salmon is not just a treat for the palate but also a celebration of culinary heritage, craftsmanship, and the belief that great food should be cherished and protected. We invite you to join us in this celebration, savouring the rich flavours and stories that our smoked salmon brings to your table.