The first day of Christmas – Christmas smoked salmon
Why is smoked salmon associated with Christmas?
Whether featured in elegant canapés or presented as a refined starter, smoked salmon has become an essential part of many festive menus. However, its journey to becoming a Christmas favourite in the UK is surprisingly recent.
Originally, smoking fish was simply a clever way to preserve it in the days before refrigeration. Over time, the method evolved, layering flavour onto function, but it certainly wasn’t considered a luxury, just a practical solution for storage.
During the Victorian era, both fresh and smoked salmon was widely consumed, but overfishing eventually led to scarcity, and so it became a rare and expensive delicacy by the early 20th century.
However, when increased availability made it more accessible in the 1980s, smoked salmon grew in popularity once again and it’s held onto its status as a Christmas classic ever since.
How nutritious is smoked salmon?
Salmon, like other oily fish, is a great source of omega-3 fatty acids – a type of polyunsaturated fat that our bodies can’t produce on their own. That means we need to get them through our diet. The most beneficial forms, known as long-chain omega-3s, include EPA (eicosapentaenoic
acid) and DHA (docosahexaenoic acid), which naturally occur in oily fish. These nutrients are linked to supporting heart health, as well as contributing to the maintenance of healthy skin, joints, and hormonal balance.
Smoked salmon is also a rich source of protein, which is important for maintaining bone health, preventing muscle loss and helping the body heal and repair.
However, your Christmas smoked salmon should be consumed in moderation as the smoking process makes it high in sodium. If you have high blood pressure, you should minimise your intake of smoked foods because of the high salt content. One portion of smoked salmon (140g) provides over 4g salt, which is 67 per cent of your recommended maximum daily amount.
Furthermore, some types of cold-smoked salmon can pose a listeria risk for vulnerable groups.
Is smoked salmon sustainable?
When it comes to sustainability, smoked salmon can be a bit of a minefield. Whether it’s a good choice environmentally really depends on how and where it’s been farmed. Some land-based systems and certified options are considered more sustainable, but it’s worth noting that many environmentalists argue truly sustainable farmed salmon doesn’t yet exist.
Traditional open-net salmon farming, even when certified, still raises red flags for its environmental footprint and animal welfare issues. In the UK, the majority of salmon is produced via open-net salmon farming, which is a form of factory farming. This has substantial negative consequences in regards to biodiversity and the release of harmful chemicals.
So, if you’re looking to make a more conscious choice when buying your Christmas smoked salmon, it’s best to look for land-based farming systems, or trusted certifications like RSPCA Assured for higher welfare standards, and the Marine Stewardship Council (MSC) blue fish label for wild-caught salmon. Additionally, there are a variety of vegan and vegetarian alternatives to fish, which will help reduce your carbon footprint.
Here’s a festive recipe using Christmas smoked salmon
Christmas smoked salmon tagliatelle
A great way to use up any leftover smoked salmon after Christmas…
Serves 12 adults
Ingredients
- 1.2kg tagliatelle
- 3 tbsp olive oil
- 9 garlic cloves, finely sliced
- 225ml crème fraiche
- 3 lemons, zested and juiced
- 6 tbsp grated Parmesan plus extra to serve
- 600g smoked salmon, torn into strips
- 90g fresh dill, finely chopped
Method
- Bring a large pot of salted water to the boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve about 250ml of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large sauté pan over a low heat. Gently cook the sliced garlic for 1–2 minutes until fragrant but not browned. Stir in the crème fraiche, lemon zest, and juice. Add the grated Parmesan and stir until everything has melted and the sauce is smooth. Season with salt and white pepper to taste.
- Add the drained pasta to the sauce, tossing well to coat. Use the reserved pasta water, a little at a time, to loosen the sauce if needed. Gently fold in the smoked salmon and chopped dill, allowing the heat of the pasta to warm them through without overcooking the salmon.
- Serve the pasta in warmed bowls with extra Parmesan if desired.
For more festive inspiration, keep an eye out for the rest of our 12 Days of Christmas blogs arriving throughout December – a dive into every ingredient’s history, sustainability and nutrition, along with a delicious recipe …
Christmas bakes – stirring up tradition
01 December – smoked salmon
02 December – turkey
03 December – Brussels sprouts
04 December – parsnips
08 December – red cabbage
09 December – chestnuts
10 December – cranberries
11 December – dates
15 December – walnuts
16 December – clementines
17 December – cloves
18 December – cinnamon