Carve a side of smoked salmon
Advice from the experts
A whole side of smoked salmon is a luxury indeed, but carving it can be a little daunting. Smoked salmon experts Forman & Field supply the best advice on how to carve it.
Preliminary tips: Be careful – you will need a really sharp knife. You’ll also need a pair of clean pliers to pull out the pin bones.
- Gripping the fin under the collar bone with one hand, cut off the fin and bone and discard.
- From the top down to the tail, trim along both edges of the salmon, working around the fin.
- Guide the smoked salmon knife tightly under the rib cage and remove all the bones.
- Trim all the outer layer from the tail to the head. Remember that the salmon trimmings, other than bones, can be used to make Smoked Salmon pâté.
- Run your fingers along the middle of the fish to feel for the pin bones, remove them using pliers, pulling in the direction they protrude to prevent breakage.
- Slice the salmon laterally using a smooth sawing action from head to tail, ensuring the knife is very sharp for thinner slices.
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