For those seeking culinary excellence in their kitchens, Rick Stein’s smoked salmon is marketed as an excellent choice.
Created by Cornwall-based chef Rick Stein and his son Jack, the salmon is described as a version of the “classic King’s cure with extra smoke” – a traditionally dry-cured salmon smoked over smouldering oak and then matured in a Himalayan salt vault for three days.
The delectable seafood product is sourced from two salmon farms in the Faroe Islands and carefully smoked by Severn & Wye Smokery.
Its thoughtful origins make Rick Stein’s smoked salmon something to savour and appreciate, perhaps more so than packets purchased from a supermarket for a mere £5.
Available exclusively online through Rick Stein’s website, the product comes in two sizes: a 200g pack priced at £18.50 and a more generous 400g option priced at £36.
The 200g smoked salmon arrived neatly packed, with each vibrant orange slice uniform in size, which speaks to the quality and care taken in its preparation.
While separating the slices, it helped to turn the slab over, but this minor step was well worth the effort. The slices, of which there were approximately 10, boast a good thickness—neither too thin nor too thick—making them ideal for various culinary uses.
Upon opening the packet, you’re greeted with a delicate, smoky aroma, which is pleasantly understated rather than overpowering.
This subtle smokiness continues in the taste, providing a gentle, nuanced flavour that enhances the salmon’s natural qualities without overwhelming them.
Notably, the fish lacks the hard bits often found in supermarket varieties, offering a consistently smooth texture. The absence of a strong fishy smell is another testament to the product’s freshness.
The salmon is incredibly vibrant in colour, with no oddly pale pink hue cast over it or unsightly brown bits.
It’s clear that the salmon’s journey from catch to smoking to delivery is carefully managed, though the exact timeline is unspecified. The mild yet distinctive flavours cater to those who appreciate a refined, delicate taste rather than a robust, intense one.
Rick Stein’s product stands out for its quality and attention to detail. The consistent slice size, ideal thickness, smooth texture, and subtle smoky flavour make it a premium choice for smoked salmon aficionados.
While it may be priced higher than typical supermarket options, the superior quality justifies the cost. However, those buying it for a truly smoky flavour may be disappointed.
Value for money
For £18.50, this thoughtfully crafted salmon adds a touch of luxury to your culinary endeavours and makes a festive treat for yourself or a loved one.
As for how it compares to its rivals, it’s just 3.50 more expensive than Good Housekeeping’s ‘best-smoked salmon 2024’ winner, Fortnum’s Farmed Scottish Smoked Salmon 200g from Fortnum and Mason (£15).
Rick Stein’s price is only twice that of the supermarket category winner, Tesco Finest Strong And Robust Scottish Smoked Salmon 100g. The product costs £4.60 for 100g or £9.20 for 200g.
It’s less than double the price of the Mowi ASC Scottish Smoked Salmon 100g, which Good Housekeeping crowned ‘best for thicker slices’. Priced at £5.50 for 100g from Ocado, the salmon comes in at £11 for 200g—just £7.50 less than Rick’s premium offering.
