The Taste Test: Smoked salmon
Wood-roasted with mixed peppers and spices, this Marlborough salmon hails from the "pure crystal clear waters" of New Zealand's Marlborough Sounds and is said to be one of the world's finest. It contains no artificial flavours or additives.
HK$140 for 200 grams, City'super
Wood-roasted with mixed peppers and spices, this Marlborough salmon hails from the "pure crystal clear waters" of New Zealand's Marlborough Sounds and is said to be one of the world's finest. It contains no artificial flavours or additives.
pale pink and mushy, it didn't taste very fresh.
HK$140 for 160 grams, City'super
This Norwegian salmon is from Le Borvo, formerly the name of a Michelin-star restaurant in Paris until its founder turned fish expert and transferred it to his smoked salmon producing company. This steak is spiced up with pink peppercorn, dill, coriander, fennel, and green, black and white peppers.
the spices and smoking don't overpower the natural flavour of the fish, which is super fresh, moist and flakes finely with a fork.
HK$75 for 113 grams, City'super
Unlike cold smoked salmon, this American hot smoked salmon is fully cooked and has a meatier texture and sweeter flavour due to sugar in the brine. Good in omelette or scrambled eggs, with pasta, or as a pizza topping.
the fish is wonderfully firm yet flakey, and a bit drier than typical smoked salmon. Also has a bold wood-smoked and peppery flavour.
