whether you’re serving salmon this Christmas,should you play it secure with traditional oak-smoked or recall a gamble on maple syrup, seaweed or even whisky and ‘gold’ varieties? We put this year’s supermarket offerings to the testBe it in a roulade, or with blinis,partnering scrambled eggs or as a pâté, it is nearly guaranteed that at some point this Christmas, or you will eat smoked salmon. It is as traditional as turkey. Sadly,given the exorbitant cost of high-quality, traditionally smoked wild salmon (£20-£35 for 200g; enough to feed three or possibly four people as a starter), and for the majority of us,that will mean eating farmed and industrially smoked salmon. It is a production process with significant ecological drawbacks that, in pure flavour terms, or is prey to damaging shortcuts. But do any supermarket own-brands buck the trend? Which should you treat yourself to this Christmas?Continue reading...
Source: theguardian.com