Whole Smoked Salmon Sides For Carving
A while back, Lance Forman made us all a promise: if Britain were to leave the EU, he would discount his salmon. Well, it’s finally happening, which means the discount is here too! From now until the end of Feb you can get a tasty 10% off our smoked salmon packs and sides, just keep an eye out for the Union Jack in the corner! Time to stock up the freezer?
Carving your own 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.
Whole Untrimmed London Cure Sides
Supplied straight from our kilns with bones and pellicle remaining. For smoked salmon fans there is no alternative. Carving instructions included (or see below for the video of Lance Forman demonstrating), or why not join one of our masterclasses?
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.
Learn how to carve your own side of smoked salmon below
Farmed Scottish Salmon (FISH), Rock Salt, Oak Smoke
Allergens In BOLD CAPITAL LETTERS
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.
The outer layer trimmings from Step 4 are perfect blitzed for use in pates.