The love affair between fish and chicken eggs that I touched on a few days ago, doesn't only extend to haddock. While that particular gill bearing aquatic animal with its mildly sweeter than cod flesh is often paired with eggs, smoked salmon also makes for an equally friendly bedfellow.
Eggs royale immediately springs to mind (where the ham in eggs benedict is replaced with smoked salmon), and scrambled eggs with smoked salmon is a Christmas morning favourite in our house. This evening though I decided to bake my eggs into a smoked salmon and asparagus quiche.
I chose a recipe by Olivia Potts that appeared in The Spectator's Life magazine back in 2017 and followed it slavishly to excellent results (bar the misjudged cutting of my asparagus and a flan dish that was slightly too big resulting in a thinner than anticipated end result).
While our ancestors have been smoking fish for many thousands of years, it was surprising to me that the commercialisation of smoked salmon didn't originate in Scotland. Instead, the practice of smoking fish for sale was brought to London's East End by Jewish immigrants fleeing persecution in Eastern Europe at the end of the 19th and beginning of the 20th Century. One of those arriving to make a new life in London was Aaron ‘Harry’ Forman who established Forman and Sons in 1905, one of the original and today the oldest London Smokehouses. Forman's London Cure process is unchanged in over 100 years, and in 2017 they achieved the coveted protected geographic status (PGI) for their Scottish salmon smoked in London. I love the taste of Scottish smoked salmon, but there is also something satisfying about a food that strangely has its origins both in where I live to today (Scotland) and where I originally came from (London).