Smoked salmon is a delicious and versatile ingredient that can be used in everything from appetizers to main courses. However, one of the most frustrating things about working with smoked salmon is trying to separate the thin, delicate slices from each other. If you’ve ever struggled to serve perfect slices of smoked salmon, you’re not alone. Here’s a simple guide to help you easily and neatly separate smoked salmon slices every time.
Why Smoked Salmon Slices Stick Together
Before we get into the techniques, let’s quickly go over why smoked salmon slices tend to stick together in the first place. There are two main reasons
Oils and Moisture – Smoked salmon is an oily fish, and during the smoking process, the oils and moisture tend to act as a “glue”, causing the slices to adhere to each other. This is especially true right out of the packaging.
Vacuum Packaging – Most smoked salmon is vacuum sealed to help preserve freshness and shelf life. This tight vacuum packaging presses the slices very close together, making it even harder to pry them apart upon opening.
So the oils, moisture, and tight vacuum packaging all work together to turn smoked salmon slices into what feels like one solid slab! But with the right technique, you can easily overcome this challenge.
The Best Tools for Separating Smoked Salmon
While it’s possible to pick apart smoked salmon slices using just your fingers, utilizing a few specific tools will make the task much easier and prevent the slices from ripping or shredding in the process Here are the best tools for smoked salmon separation
Fork – Use a fork to help lift up and pry apart slices from the bottom corner edges. The tines allow you to grip and separate the layers.
Thin Knife – A thin-bladed knife, like a boning knife, works perfectly to wedge in between slices and cut through the “glue” holding them together.
Plastic Cutting Board – Avoid using wood or bamboo cutting boards which can absorb some of the smoked salmon oils. Plastic is best.
Paper Towels – Keep some paper towels handy to gently blot any excess oil that is released when separating the slices,
Step-By-Step Instructions
Here is a simple 3-step process for cleanly and easily separating vacuum-packed smoked salmon slices:
1. Remove from Packaging and Allow to Sit
- Take the smoked salmon out of the packaging, but do not try to separate it immediately!
- Place the still-vacuum-packed salmon on a plate or cutting board.
- Allow it to sit at room temperature for 20-30 minutes before handling. This allows the oils to relax and the vacuum-adhered slices to loosen their hold on each other.
2. Locate an Edge and Gently Pry Apart
- Once it has rested, locate an edge or corner of the smoked salmon slab where you can wedge your fork or knife in between the top slices.
- Gently pry apart the slices from this edge, rocking the fork or knife back and forth to separate the top layer.
- Work slowly and deliberately. Don’t jerk or yank. Coaxing patience pays off!
3. Continue Separating One Slice at a Time
- Once you’ve freed the top layer, you can start to gently lift and pull away each slice one at a time.
- Run the fork or knife underneath to cut through any “glue” still holding slices together.
- Blot any excess oil that is released during the separation process.
- Take your time and work systematically from one end to the other.
- Enjoy the very satisfying feeling of perfectly separated smoked salmon slices!
Here are a few extra serving tips:
- For the best flavor and texture, allow separated slices to sit out uncovered for 5-10 minutes before serving. This helps eliminate any remaining chill from refrigeration.
- When layering smoked salmon on a bagel or cake, quickly blot the topping side with a paper towel first to soak up excess moisture that could make the bread soggy.
- Separate only what you plan on using within the next 3-4 days. Keep the rest vacuum packed in the fridge.
- Sliced smoked salmon can be tightly wrapped and frozen for up to 2 months. Thaw overnight in the fridge before using.
While smoked salmon may resist you at first, armed with the right tools and technique separating the slices is easy. Now you can add this elegant ingredient to everything from brunch dishes to appetizer platters with confidence. What will be your next smoked salmon creation?
WHY SLICE SMOKED SALMON BY HAND?
Mastering the art of slicing smoked salmon can take years. At many smoked fish shops in New York City, customers have a favorite slicer, just like they have a favorite butcher or bartender. People will wait as long as it takes to be served by these artisans. To watch them get better at what they do by running their knives along the shiny surface of smoked salmon and cutting it into thin slices while I gave them samples along the way.
An expert slicer can feel a side of smoked salmon in ways that a machine or novice cannot. Fish are not shoes. There is no saying, “I want a size 12,” and that’s that. Each fish, and each side of it, is unique. They are more akin to snowflakes, or perhaps more appropriately, icebergs. On the surface, things look great, but there’s a lot more to see below, and if you’re not careful, you could get stuck.
The style chosen for cutting may be unique to the house or the slicer, or it may be based on what the customer wants. If you want to make a traditional slice, a long slice, or a side slice (see examples below), you need to be able to move the knife perfectly and smoothly. This requires skill and technique. You can tell someone is a master when you hold up a piece of smoked salmon that is so thin that you can read the New York Times through it.
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Cutting smoked salmon into thin slices is both a craft and an art. It is a skill that has been passed down from master to apprentice by a huge number of masters. When people pass on their knowledge and skills, it usually happens in the service area of delis and food shops, or behind the scenes on the salty and smokey slicing lines at smokehouses. Sadly, slicing smoked salmon by hand is slowly dying out as slicing machines become more popular and more people don’t want to learn how to do it. That said, nowhere is this historic occupation as alive and well as it is in New York City.
Th Best Way to Slice Smoked Salmon
FAQ
Can you cook smoked salmon slices?
How to cut smoked salmon?
So, for all of the aspiring smoked salmon slicers out there, check out the following steps and give it a go. Make your first cut in the tail direction at a roughly 45-degree angle. Make this cut slightly up from the tip of the tail, as far up as a 45-degree cutting angle first becomes possible.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How to choose smoked salmon slices?
Before you start cooking, it’s important to select the right smoked salmon slices. Look for slices that are translucent, moist, and have a rich, deep color. Opt for wild-caught salmon for a more intense flavor profile. Also, pay attention to the packaging date and choose the freshest slices available. 2. Preparing the Smoked Salmon Slices
How do you spice up Smoked salmon?
An easy and simple cure is necessary for adding flavor to smoked salmon and helps season the flesh. You will need kosher salt, granulated sugar, brown sugar and crushed peppercorns for the simple cure. The cure will be rinsed off before smoking, so be generous when rubbing those spices onto fish, to make sure it’s fully-flavored once smoked.