Flavor, Flavor, Flavor
Although original smoked salmon, lox and gravlax, are still the heroes of the smoked salmon shelf, more and more smokehouses are getting creative with flavors, whether appealing to meat-eaters with “Pastrami-Style Smoked Salmon” from Catsmo, gin botanicals from Campbells and Co, sweet-lovers dream with “Treacle and Molasses Smoked Salmon” from Waitrose in the U.K., Tassal’s Salmon (also from the U.K.), which iscured in beet (beetroot) juice, or adding a touch of their own seasoning creation, like Charlie Trotter’s Darjeeling and Ginger.
And then there’s the smoke, from oak, whisky barrels, Manuka chips from New Zealand, fruitwood, and so many others, all creating a special terroir for each smokehouse signature brand.
