THE RIGHT SALMON FOR EVERY OCCASION

THE CLASSIC LONDON CURE:
When you want to look like you know what you’re doing

Best for: Breakfast bagels, elegant canapés, and starters.

This is the one that made us famous. Lightly rubbed with salt and smoked over oak, fully trimmed, boned and hand-sliced into paper-thin perfection. It’s mild, silky, and doesn’t need rescuing with lemon juice because it’s natural flavour is just that good.

Made using Grade One Scottish salmon, it’s endlessly versatile. Choose from four hand-sliced styles to suit every taste; lean, fatty, D-cut or classic. Perfect for an elevated breakfast or an effortless dinner-party starter, it’s also available in larger Convenience Packs serving up to 10.

Serve it simply: on toast, with scrambled eggs, draped over blinis. Perfect for when you want sophistication without pretension.

WHOLE CURED SIDES:
For occasions that call for a showstopper

Best for: Show-stopping centrepieces, very generous brunch tables, and guests who appreciate a bit of theatre.

Our London Cure sides are the full expression of what we do best. Rope-hung and hand-cured, then expertly sliced, or left gloriously whole, these sides showcase the depth and balance of our signature cure. Available in small, medium and large, choose Long Sliced for elegant variation from lean to indulgently fatty, or D-cut for that perfect balance in every slice (and the ideal bagel fit).

For some, carving your own side is part of the pleasure. Leaving the fillet intact until the last possible moment preserves flavour and texture, making every slice taste better for it. Go untrimmed for the full ritual, fully trimmed for a little help from our experts, or hand-sliced if you’d rather skip straight to serving. However you choose it, this is smoked salmon at its most generous, impressive without being intimidating, and deeply satisfying to serve.

Serve it as the star: on a wooden board, maybe with some capers and crème fraîche on the side, and absolutely nothing else competing for attention.

WILD RIVER TWEED SMOKED SALMON

Best for: Once-in-a-lifetime moments, purists, and letting something truly rare speak for itself.

This is genuine Wild River Tweed salmon, the rarest and most revered smoked salmon we produce. Prepared by hand in East London as it has been for more than a century, it comes from the most celebrated of salmon rivers, with just a single licensed fisherman permitted to fish its waters. We are the only smokehouse in the world able to offer it.

Wild salmon lives freely in the open ocean, feeding naturally before returning to its native river, and it shows in the exquisite flavour. The texture is creamy and melting, the taste deep, gamey and complex, lifted gently by a whisper of pure oak smoke. Served in the world’s finest restaurants and prized by leading chefs, this is smoked salmon as it once was; rare, protected and increasingly hard to find. When it’s available, it’s worth taking the chance because it truly is a delicacy.

Serve it as it is: laid out on a board with good bread and butter, and nothing else competing for attention, as it brings all the flavour you’ll need.

FRESH SALMON PORTIONS:
When “nice” isn’t enough

Best for: Confident midweek cooking, impressive weekend dinners, and letting great ingredients do the work.

Our fresh salmon portions are trusted by leading chefs for a reason. Sourced through relationships we’ve built over more than 100 years, our Grade One Scottish salmon arrives up to six days a week and is never more than 48 hours out of the water. It’s exceptionally fresh, beautifully clean in flavour, and a pleasure to cook.

Pan-fry it, bake it, grill, roast, barbecue or serve it raw if you know your way around sushi. Choose from a range of cuts and portion sizes, from neat escalopes and generous darnes to steaks and whole fillets, depending on how you like to cook and who you’re feeding. Prefer a little head start? Selected portions are also available marinated in teriyaki, coriander oil or miso and are proof that simplicity can still pack plenty of flavour.

Serve it with ease: cooked to your preference and paired with whatever’s in season keeping things simple yet delicious.

ROYAL FILLET:
Salmon at its finest

Best for: Effortless elegance, distinguished starters, and moments when you wish to impress without pretence.

Royal Fillet represents smoked salmon at its most refined—a creation we pioneered over sixty years ago that has since become the benchmark for gourmet smoked salmon. Cut exclusively from the prime, boneless fillet of Grade One Scottish salmon and delicately cold-smoked using the London Cure, it offers a succulence and silkiness that speaks to generations of expertise. In 2018, Delicious Magazine tasted 1,153 food products across every category for their Product Awards. Our Royal Fillet emerged victorious as Number One—”Editor’s Choice.” The flavour, quite simply, is extraordinary.

This is salmon designed to be savoured in its purest form. Slice and serve straight from the pack, treating it as you would the finest sashimi, or sear it ever so briefly if you prefer a touch of warmth. Allow it to transform fresh seafood salads into something rather special, or crown warm blinis with a delicate piece and a modest dollop of crème fraîche for an effortlessly elegant canapé.

Choose from the classic fillet, showcasing the unadulterated character of exceptional salmon; the bright and aromatic G&T version, infused with juniper and lemon; the striking beetroot-cured fillet with its jewel-like appearance; or the indulgent truffle Royal Fillet for those seeking something truly luxurious.

Some refer to it as “Tsar Fillet,” supposedly favoured by Russian royalty at grand celebrations—though as the last Tsar departed this world in 1917, we suspect this tale may be somewhat embellished. What isn’t embellished, however, is the exceptional quality. Watch Lance Forman, our fourth-generation owner, demonstrate the art of preparing Royal Fillet here.

Serve it with style: Slice finely, perhaps add a few peppery leaves or a modest spoonful of crème fraîche, then step back and let four generations of expertise speak for itself.

GRAVADLAX:
For the Scandinavian in all of us

Best for: Brunch, buffets and starters.

Gravadlax is cured rather than smoked, using a traditional Scandinavian method that gently preserves the fish while enhancing its natural flavour. This time-honoured technique allows the seasoning to shine, creating a delicately balanced, melt-in-the-mouth result.

To suit all your needs we offer a range of flavours: the Classic Dill Gravadlax is simply a must-have for any brunch spread. However, for those who want variety or are catering to a group with diverse tastes, the Gravadlax Selection is ideal, offering three distinct cures: Classic Dill, Beetroot and Wasabi & Ginger).

Serve it straight from the pack: draped over toast or blinis, laid out on a platter and ready for you and your guests to talk about all evening.

HOT SMOKED SALMON:
When you want warmth

Best for: Salads, pasta, warm dishes and converting salmon sceptics.

Hot smoking changes everything. Kiln-roasted in carefully calibrated kilns, the texture becomes flakier, the flavor gets deeper, and suddenly you can toss it into dishes without it falling apart. Truly versatile, this is a product that is equally good served cold or gently warmed.

This is your “throw it in the salad” salmon, your “mix it with pasta” salmon, your “I’m fancying something warm and good” salmon. It’s robust enough to handle other strong flavors and available in three styles: a lightly sweet maple glaze, a bright citrus-zest glaze, and a subtly fiery black pepper crust.

Serve it when you need a shortcut: already cooked, full of flavour, and happy in just about anything.

The “I need this to work” emergency guide

Unexpected guests?
London Cure sliced packs or Royal Fillet – always elegant, always ready.

Feeding a crowd?
The familiar favourite of the convenience pack of London Cure or the Gravadlax selection.

Impressing someone important?
Wild River Tweed smoked salmon or a whole London cured side for carving (bonus: people love watching you slice it).

Making brunch?
Gravadlax with cream cheese and bagels, or London Cure with scrambled eggs.

Weeknight dinner?
Fresh salmon portions for versatility or the ease of hot smoked salmon tossed with sides of your choice.