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La Regina di San Daniele: how to slice it correctly?
Wednesday 11th December 2019

We believe that La Regina di San Daniele is the undisputed star of the festive dinner table. Here’s how to slice it correctly so you can present it at its best.

Before revealing the main cutting techniques, you need to be able to recognise the three different parts of a side of La Regina di San Daniele or Salmon. The tail is the narrowest part and has a slightly thicker central line of fat, making it the ideal ingredient for tartare; the dorsal or top fillet is the most highly prized portion with the best ratio between fat and meat and is ideal for savouring on its own cut into thicker slices; lastly comes the belly, which is the thinnest part of the entire side and has good flavour and the highest Omega 3 content, perfect for cutting into strips or slicing finely.

So now we can reveal the four main cutting techniques you can use to carve up your side impeccably. The classic “D-cut” consists of cutting thin, slightly diagonal slices from across the entire width of the side. The secret to cutting thin slices? Make sure that as you cut, the knife blade is visible through the meat. The D-cut guarantees perfect proportion between the heart and outer part and is ideal for serving on its own or on top of toast.  Thin regular slices instead are produced using the “long slice” technique, which involves cutting the whole side lengthways from head to tail.  Then comes “vertical slicing”, which is suitable for cutting the dorsal fillet into slices of around 4 mm in thickness. This is the ideal way to cut the most exquisite, the most tender and succulent part of the whole side. Lastly comes tartare where the side is cut into fine strips then chopped again into delicious little cubes.

We end this article with a few useful tips. For example, remember that any leftovers from the side can be stored in the refrigerator between 0 and 4 °C for a few days covered in cling film. The ideal knife? One with a thin, fairly flexible blade, which makes it easier to control cutting, and a fluted edge so that the slices are released from the blade easily.