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Salmon Carving Demonstration

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Slicing Smoked Salmon Instructions

Have you ever wanted to learn how to carve smoked salmon like we do? Carving smoked salmon freshly off the side has so many advantages; it is a lovely, therapeutic ritual, an impressive dinner party skill and it’s guaranteed to improve taste. 

You don’t have to be an expert – anyone can carve a salmon side into fine slices but you will need a carving knife with a long, thin blade or, ideally, a specialist carving kit. Leaving the fillet intact as long as possible preserves all those wonderful flavours by preventing oxidation and carving it yourself means you can slice it to your desired thickness and choose your favourite lean or fatty bits.

So here’s a wonderful demonstration from our salmon carving expert, Guinness World Record Holder Darren Matson, with narration from Lance Forman himself. With step by step instructions listed below.

Step by step guide:

1. Gripping the fin under the collar bone with one hand, cut off the fin and bone and discard.

2. From the top down to the tail, trim along both edges of the salmon, working around the fin.

3. Guide the smoked salmon knife tightly under the rib cage and remove all the bones.

4. Trim all the outer layer from the tail to the head.

5. Run your fingers along the middle of the fish to feel for the pin bones, remove using tweezers, pulling in the direction they protrude to prevent breakage.

6. 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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Friday

24

April 2015

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