Sliced smoked salmon

Sliced is our flagship cut and the one most home cooks reach for. Translucent slices peel apart cleanly, fold into rose shapes for canapés, and lay flat on bread, blinis, cucumber or pancakes. These recipes are built around the sliced side: most need no cooking at all, a few use a hot pan briefly off the heat to warm the fish through. Stretches a long way: 200g feeds four for pasta, 250g builds two dozen canapés. The everyday cut.