In article <5qWzd.19084$h.4910@trnddc04>,
"wff_ng_6" > wrote:

> I normally have it sliced thin on rye bread and then add the traditional
> mustard sauce.
>
> The first time I made gravlax it was also very salty. I discovered it turns
> out a lot less salty if you remove the accumulated liquid that forms each
> time you turn the salmon over. There is still plenty of salt/sugar mixture
> remaining to continue the preserving process. I don't know if I came up with
> this liquid removal on my own or if I saw it in a recipe at one time.


Thank you for all the great suggestions.

I guess it is much more salty than it should have been. We just couldn't
eat it with anything even remotely salty, like cream cheese or crackers.
I still have some leftover after one week (and I made only a pound of
it).

It may have something to do with my using salmon without skin. I will
try again with skin and with pouring out the liquid.

Mite
http://www.shopncook.com