Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Remove skin, oil and bones carefully from a half can of salmon;
squeeze over it juice of small lemon and set away to get thoroughly chilled.
When ready to serve add as much coarsely cut celery as fish, a dozen English walnut meats broken in small pieces, three small cucumber pickles finely cut and a half dozen olives cut in pieces.
Pour over a home-made salad dressing and mix with silver fork, breaking salmon as little as possible.
United States
Chef's knife