Smoked salmon: UFC-Que Choisir chooses the best brand for Christmas

As the festive season approaches, smoked salmon is back on our tables. TheUFC-Que Choisir survey, relayed by ELLE Cuisine, helps you choose without stress.

What the independent survey reveals

Every year, the consumer association evaluates the products sold in stores. It examines taste, salt content, smoking, hygiene andorigin. What’s more, the report highlights real discrepancies in quality.

The results are a reminder of the simple points to check. However, the smoking process varies greatly from brand to brand. Some products rely on wood smoking, while others use smoke flavoring to intensify the profile of the smoked salmon.

Read the label and make the right choice

The first thing to look for is the origin and species. For example, “Atlantic” means Salmo salar, often farmed in Norway, Scotland or Ireland. For a well-sourced smoked salmon, check for smoking method and labels.

“For a good benchmark, target wood smoking and dry salt salting.”

The nutritional table provides useful clues. A moderate salt content is also a good sign, ideally around 3 g/100 g. Also, beware of long ingredient lists and vague technical information.

Taste, health and the environment: how to choose between them

Pleasure comes from three concrete factors. Firstly, the cut of the slices influences the chewiness and smoothness on the palate. Secondly, the smoky note must remain clean, without excess, to let the character of the smoked salmon speak for itself.

• Clear origin and species indicated
• Smoking process specified on packaging
• Controlled salt and a short list
• Deadlines and cold chain respected
• Legible, verifiable labels

When it comes to health, keeping slices cold makes all the difference. Keep your slices between 0-4°C and consume them within 24 hours of opening. Fragile people will benefit from choosing fresh, well-dated products, and avoiding excessively fatty preparations.

The environmental dimension also counts. Today, labels such as ASC or Bio provide a framework for food, density and processing. In short, a committed, well-traced product provides useful guarantees without denaturing your smoked salmon.

Price and real value for money

Price differences mainly reflect origin, type of smoking and reputation. However, distributor references can offer a good balance. In fact, pre-Christmas promotions help you target a higher-rated product for a stable budget.

Think of the final plate, too. A good loaf of bread, a light dill cream and a discreet lemon sublimate the slice. As a result, a smaller portion of smoked salmon is often sufficient when the accompaniment is well thought-out.

Practical tips for successful service

Open slightly before serving. Also, remove the product from the fridge 15 minutes before serving to release the aromas. On the other hand, put it back in the fridge quickly if it hasn’t been served.

Dressing counts for a lot. So, gently wipe off excess moisture with clean paper. What’s more, opt for a simple assembly that respects the texture, without covering up the woody note.

Last but not least, food safety. Nevertheless, avoid breaks in the cold chain during transport. Therefore, store at ≤ 4°C and finish the opened pack within D+2 to enjoy texture and taste at their best.

• smoked salmon