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Slicing Smoked Salmon
Appears in
Published 1991
Although smoked salmon is expensive, a little goes a long way. Good-quality smoked salmon should be quite oily, slightly sweet and have a peachy pink colour. Sliced smoked salmon is readily available but if you are serving it for large numbers it is more economical to buy a whole side and slice it yourself. Serve with lemon wedges and brown bread and butter.
- To slice your own smoked salmon lay the side of smoked salmon skin side down on a board or other
flat surface. Check for any stray small bones, removing them with your fingers or a pair of clean tweezers.
- With a long, thin serrated knife, cut wafer-thin slices starting at the tail end. Use your free hand to hold the uncut salmon firm. Lay the slices on non-stick paper, interleaving the paper between each layer.
