Cutting Salmon Escalopes

  1. Place a tail end section of fresh salmon on a board.
  2. Slice off the top fillet, starting at the tail and cutting as close to the backbone as possible.
  3. Turn the fish over and remove the second fillet.
  4. Remove the backbone.
  5. Skin each fillet by holding it firmly by the tail (skin side down), and then working the knife down the length of the fillet. Keep the blade as close to the skin as possible.
  6. Using a long, sharp, flexible knife, cut each of the fillets horizontally into two thin slices.
  7. Place each slice of salmon between two pieces of dampened greaseproof paper.
  8. Gently, but firmly, flatten the fish into escalopes using a cutlet beater or a rolling pin.