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H. Forman London Cure Scottish Smoked Salmon - 4oz

In stock
Feeds: 2-3 people
May arrive thawed.
Smoked
Farmed
Special Price $14.36
/ pkg
Regular Price $15.95
/ pkg

H. Forman smoked salmon has a subtle smoky flavor with a delicious melt-in-your-mouth texture. The famous London Cure is applied to only Grade One Scottish smoked salmon. Made with only the best salmon, rock salt, and oak smoke.

  • Produced by the oldest salmon smoker in the world. H. Forman & Son is a family-owned company and has been curing and smoking seafood for 116 years in London, U.K. 
  • H. Forman smoked salmon contains: no sugar,  no nitrites, no added colorin, and no brine. 
  • H. Forman & Son is the only smokehouse in the world to use the friction smoking process that yields the perfect light smoke flavor, allowing for the enjoyment of the highest quality Scottish salmon. 
Amount | % Daily Value
Amount | % Daily Value

Calories

168

Protein (g)

29.5


Serving Size

100g

Sodium (mg)

1300 | 54


Calories from Fat

N/A

Saturated Fat

N/A


Cholesterol (mg)

16 | 5

Total Carbohydrate (g)

<0.1 | 0


Calcium

1

Total Fat (g)

5.5


Iron

2

Vitamin A

0


Omega 3 (mg)

N/A

Vitamin C

7


Potassium

N/A

Amount/% Daily Value

Calories:

168


Serving Size:

100g


Calories from Fat:

N/A


Cholesterol (mg)

16 | 5


Calcium

1


Iron

2


Omega 3 (mg)

N/A


Potassium

N/A


Protein (g)

29.5


Sodium (mg)

1300 | 54


Saturated Fat

N/A


Total Carbohydrate (g)

<0.1 | 0


Total Fat (g)

5.5


Vitamin A

0


Vitamin C

7

Info Source: manufacturer

Species Name
Salmo salar
Other Names
Atlantic Salmon, Kelts, Black Salmon
Country of Origin
United Kingdom
Ingredients

Salmon (FISH), rock salt, oak smoke.

How to Prepare

H. Forman smoked salmon is perfect for your next brunch. Top English muffins and poached eggs with smoked salmon and a bit of chives.

Smoked
Cold
Seasonality
Year-Round
Fabrication (Cut)
NA (no fabrication required)

Product Questions

Once thawed, this product will have a shelf life of 10 days. If products thaw in cold temperatures they can be refrozen but if products thaw in warm temperatures (>40°F) they should not be refrozen. In other words, it’s safe to refreeze seafood that has thawed in a refrigerator but not seafood that has thawed under cold water. This applies for both raw and cooked. In addition, you should not refreeze products that are thawed while in a vacuum sealed container. 

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