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26/11/2007
Tasty kosher smoked salmon by: Leslie Bunder
Smoked salmon
Smoked salmon

If there is one food that is synonymous with being Jewish, it is of course smoked salmon.

For centuries, we have been associated with this fish and consume vast amounts of it. Urban legend suggests that in the UK, Jews consume over 30% of smoked salmon that is produced. Not bad for a population of around 300,000.

Whether true or not, the fact is Jews love smoked salmon, maybe its something in our genes?

But kosher supervised salmon has tended to be on the poor quality side in recent years. While, it may be cheap often for less than 1.50 for 100grams, the salmon seems to be pumped full of oil and the smoky taste can be on the pungent side as well as very salty.

Some say this is the result of the so-called "London" cure which is particular to the Jewish market, others will suggest that in order to make the smoked salmon as cheap as possible, certain cost cutting is implemented.

So it came as a bit of a surprise to discover that tinned food giant John West has recently introduced smoked salmon to its range that is not just kosher supervised but actually quite good.

Under the auspices of the Leeds Beth Din, the salmon is not oily, salty or has the horrible taste that signifies kosher smoked salmon.

Priced around 2.99 for 100grams, it is more expensive that regular kosher smoked salmon, but is also often on special for around 1.99 at branches of the Co-Op.

The salmon is perfect on its own with a bagel or cream cheese or can also be used to make the US-classic Lox and Eggs, scrambled egg with pieces of smoked salmon in it.

 
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