Ask the experts the best way to serve smoked salmon and they will say to slice it from an unsliced side just before you eat it. Carving smoked salmon freshly off the side has so many advantages; it is guaranteed to improve taste as well as being an impressive dinner party skill and a lovely, therapeutic ritual. 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.
You do not have to be an expert, and it is quick and easy to do—but you definitely need a very sharp salmon knife for the task—and who better than Victorinox, makers of the famous Swiss Army knives and possibly the most well-known blades in the world. This specialist salmon knife is first-class, professional, and with an attractive rosewood handle. It is the perfect knife to trim and cut thin, even slices of salmon.
Swiss quality and celebrated attention to detail combine in the top-quality, ultra-sharp stainless steel knife with guaranteed durability. The blade is 30cm long and especially flexible and narrow. The point is rounded to prevent damaging the salmon and the blade is fluted on both sides to prevent the fish from sticking to it. All of which make it easy to cut perfect slices.
RRP £52 plus delivery. CCUK £43.50 with free UK mainland delivery.