How to slice and serve a whole side of gravlax or smoked salmon

A whole fillet is the centrepiece of a buffet. We offer gravlax, cold-smoked salmon and warm-smoked salmon as whole sides.

Slicing gravlax and cold-smoked salmon

1. Place the fillet skin side down on a board and let it stand at cool room temperature for a few minutes; it is easier to slice when not ice cold.
2. Use a long, thin, very sharp knife. Hold the blade nearly flat.
3. Cut thin slices at a shallow angle, from the tail end towards the head, stopping at the skin so each slice lifts off cleanly.
4. Arrange on a platter with lemon wedges and dill.

Warm-smoked salmon

Warm-smoked salmon has a firmer, flaky texture. Do not slice it thinly: break it into large pieces or cut thick slices and serve with potato salad, horseradish cream or a mustard sauce. See cold-smoked or hot-smoked salmon.

How much per person

• As a starter: roughly 50–75 g per person.
• As part of a buffet: roughly 100 g per person.
• As a main course: 150–200 g per person.

Serving suggestions

• Gravlax: with hovmästarsås, boiled new potatoes and rye bread.
• Smoked salmon: with scrambled eggs, blinis, crème fraîche or on rye with butter.

Keeping leftovers

Wrap leftovers tightly and keep refrigerated; see the product page for storage and shelf life. For ready-sliced options, see gravad lax in slices and cold-smoked salmon in slices.

Allergens: fish.