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Slicing Smoked Salmon

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
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.
  1. 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.

  2. 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.

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