sf > wrote:
>On Mon, 27 Dec 2004 21:39:45 GMT, Blair P. Houghton >
>wrote:
>
>> Mite > wrote:
>> >I made some gravlax by curiosity - I had never tasted it, - following
>> >the instructions in a recent post. It turned out delicious. Very salty
>> >though.
>> >
>> >We ate it japanese fashion, i.e. chopped on plain japanese rice. But I
>> >was wondering how people eat it usually.
>>
>> In quantity.
>>
>> On crackers.
>
>why?? Never!

Not saltines. "Cabaret" crackers are really good for this.
The crumb cuts the greasiness of the lox and the butteriness
mellows the smoke (if there is any).

>> With white wine.
>>
>Granted, although I wouldn't have the wine with gravlax as a
>breakfast feast.

Well, no.

>> Sometimes with a little cheese.
>
>Hopefully it's cream cheese. If not, what kind?

Various. Good Vermont cheddar. A huntsman's cheese;
or a mild stilton on its own. Cream cheese only with
a bagel.

>> Also goes perfectly with paper-thin sliced onion & capers &
>> cream cheese on a toasted egg bagel...
>
>Agree with everything EXCEPT the toasted part. Yuck! Give
>me a fresh (crispy outside, chewy inside) bagel that I don't
>have to toast.

I like the crunch under the cream cheese.

I also like bacon and cream cheese on a toasted egg bagel
with a diet Dr. Pepper.

--Blair
"But I'm clearly of alien origin."