Trimmed Whole Sides for Carving

Trimmed side pictured second from left

Carving your own side of smoked salmon for guests is not only a lovely ritual – it also improves the taste, because leaving the fillet intact as long as possible prevents oxidation and preserves all those London Cure flavours.

Fully Trimmed London Cure Sides

Whole sides as listed above but fully de-boned with the pellicle crust removed by our experts ready for you to carve.

You don’t have to be an expert to carve, but you do need a purpose-made carving knife with a long, thin blade. We include carving instructions.

We also sell carving kits – featuring rosewood-handled knives, beautiful salmon carving boards in a tropical hardwood called sapele, and specially sprung tweezers for removing pin bones. They make fantastic gifts.

Our Hand Sliced London Cure sides are roughly 20-25% less in weight than our Untrimmed Sides as we have removed the pellicle and bones, please note this can vary as this is a natural product.

Farmed Scottish Salmon (FISH), Rock Salt, Oak Smoke

See allergens in bold capitals

Our sliced packs of smoked salmon are ready to serve. If you have purchased an unsliced side you will need a sharp knife with a long, flexible blade and a set of small pliers to remove the pin bones. We sell both here online. How to carve a whole, unsliced side of smoked salmon 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 them using pliers, pulling in the direction they protude 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. Cooks’ notes: The outer layer trimmings from Step 4 are perfect blitzed for use in pates.

Keep refrigerated. Minimum 14 Days, Unopened

Can be frozen for up to 3 Months.