Smoked salmon is always served cut in very thin slices. It can be bought as a whole side, a pre-sliced side, in packs of slices, or it can be sliced to order. Allow 2oz (50g) per serving and arrange slices spread out on the plate. If slicing a whole side, use a Granton knife, and cut at a slant, starting about 3 inches (7.5cm) from the tail. Keep surface of uncut smoked salmon covered with cling film so it does not dry out.
