The salmon is dry-salted and gently smoked. The skin and brown meat are removed.
It is then sliced vertically into 5mm thick portions.
This vertical cut is also known as “gourmet trim” – due to its rich flavor and is perfect for adding an extra touch to presentations.
It’s especially popular with restaurants:
- as it works well for stylish starters,
- it’s asy to serve on brunch buffets,
- or even in a cold seafood salad – why not try a vegetarian Nicoise-style salad with smoked salmon instead of chicken!
