Smoked salmon, with its delicious taste and vivid colour, makes a delightful addition to any buffet or dinner table. Smoked salmon undergoes a special smoking process that preserves and cooks the fish completely. After the smoking process, the next step involves sealing the salmon in special foil packages to keep it fresh. When you serve this tasty seafood delicacy, present smoked salmon attractively for heightened guest enjoyment.
- Skill level:
- Moderately Easy
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Things you need
- Cutting board
- Sharp knife
- Garnishes (dill, lemons or limes or fresh spinach leaves)
Open the package of smoked salmon and remove the salmon. Place the salmon on a plate.
Separate sections of the salmon with your hands and rinse them under cool water. Place the rinsed salmon onto a cutting board.
Examine the rinsed salmon to find the skin. Remove the skin with a sharp knife, peeling it away carefully. Discard the skin.
Check the salmon flesh immediately beneath the skin. If this skin appears dark, cut the darkened skin away with the knife, to leave only the reddish-orange salmon flesh.
Cut the salmon into individual serving pieces.
Place the skinned and trimmed salmon onto a platter. Arrange the salmon on the platter attractively so guests can serve themselves easily.
Add garnish to the platter, if you wish. Place two or three sprigs of dill around the salmon on the platter. Cut away spirals of lemon or lime peels and place these on the platter around the salmon. Another idea is to line the platter with fresh spinach leaves and place the salmon on top of the spinach leaves.
Tips and warnings
- Serve the smoked salmon with cream cheese, apple or pear slices, crispy crackers, wedges of cheese or cocktail toast.
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