What to do with Gravlax?

Personally, when I make gravlax, I love it in omelettes.

Scott said:

Well, salmon was on sale, so I said "What the heck."

2T kosher salt
1T Splenda
generous amount of pepper

Sprinkled on both sides of 2 one lb fillets, skin on. Sandwich between
the two, a handful of fresh dill. Wrap both fillets in plastic wrap,
and press with a heavy weight (I used 6x12oz cans of tomato paste) in
the fridge for 4 days, turning every 12 hours. Wash off the salt, and
slice thinly.

It turned out pretty tasty.

On the other hand, before low carb, I'd have it on bagels or a cracker.
I'm not fond of celery, and it's too salty to put on nuked salami. I
tried cream cheese on Nori, then rolling like sushi. It was just ok,
not spectacular.

Any ideas how to serve it?

Thanks.

Oh! That sounds great. Thanks.

Gary said:

Personally, when I make gravlax, I love it in omelettes.

Scott said:

Well, salmon was on sale, so I said "What the heck."

2T kosher salt
1T Splenda
generous amount of pepper

Sprinkled on both sides of 2 one lb fillets, skin on. Sandwich between
the two, a handful of fresh dill. Wrap both fillets in plastic wrap,
and press with a heavy weight (I used 6x12oz cans of tomato paste) in
the fridge for 4 days, turning every 12 hours. Wash off the salt, and
slice thinly.

It turned out pretty tasty.

On the other hand, before low carb, I'd have it on bagels or a cracker.
I'm not fond of celery, and it's too salty to put on nuked salami. I
tried cream cheese on Nori, then rolling like sushi. It was just ok,
not spectacular.

Any ideas how to serve it?

Thanks.

"Scott" <[email hidden]> wrote

Quoted message said:

Any ideas how to serve it?

How about sliding it onto sliced cucumber rounds? I think that would be
perfect, with or without a dab of cream cheese.

HG

Scott <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Any ideas how to serve it?

Wrapped around spears of just-cooked, still crunchy asparagus

Chopped up in scrambled eggs (I'd add some chopped onion as well).

Purée it, blend with cream cheese for a yummy spread on celery or
lettuce leaf roll-ups.

Add some to your favorite cream soup recipe.

Make little bundles, stuffing salmon slices with capers, chopped
onion, hard boiled egg - maybe some caviar. Tie closed with chives

Just eat it plain.

Lee

Quoted message said:

Thanks.

Quoted message said:

2T kosher salt

Is there any difference between Kosher salt and ordinary salt?

Crystal size is larger in Kosher salt. One T of regular table salt is
equivalent to about 1 1/2 T Kosher salt. There's no iodine, which can
give a funny flavor to cured meats. I think it's been blessed by the
rabbi, too, but that doesn't make much difference as to the taste <g>.

I use it because my culinary hero, Alton Brown, uses it. If you haven't
seen his show "Good Eats" on the Food Network, it's worth watching.
He's hilarious!

Thanks for all the great suggestions.

Scott

Jomlever said:

Quoted message said:

2T kosher salt

Is there any difference between Kosher salt and ordinary salt?