Enlist a “Name” Chef
Many smokehouses have valued the contributions of chefs to hone their craft. Robert Simon, founder of Catsmo Artisan Smokehouse in Walkill, New York, has long valued close relationships with skilled chefs. Henow creates Daniel Boloud’s name-brand smoked salmon, using hand selected Atlantic salmon which smoked using fruitwood, resulting in a silky and lightly fragrant smoked salmon. This is lighter in smokiness than a traditionally smoked salmon.
Likewise, Scotland’s Campbells and Co work with Michel Roux Jr. to craft its Belvenie Whisky Cured Salmon, and the late Charlie Trotter was brought on by Spence and Co. from Brockton, Massachusetts, U.S.A. to create a range of “flavored smoked salmons.” The company’s curing process takes 48 hours and comes in flavors including Darjeeling tea salmon with ginger brandy; celery and fennel seeds; allspice; tarragon; tea leaves; chili peppers; and star anise. The salmon then gets cold smoked with oak wood for 15 to 18 hours.
