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.

Mite
http://www.shopncook.com

In article >,
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.
>
> Mite
> http://www.shopncook.com

I eat it on either toasted bagel wedges or some good crackers with cream
cheese. It helps to cut back on the saltiness a bit.

Treat it like caviar. ;-)
--
K.

Sprout the MungBean to reply
"Life should NOT be a journey to the grave with the intention of
arriving safely in an attractive and well-preserved body, but rather
to skid in sideways, champagne in one hand and chocolate covered
strawberries in the other, body thoroughly used up, totally worn out,
and screaming WOO HOO- What a ride."

"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.

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.

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. With white wine.

Sometimes with a little cheese.

Also goes perfectly with paper-thin sliced onion & capers &
cream cheese on a toasted egg bagel...

--Blair
"Okay. NOW I'm hungry."

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!

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

> Sometimes with a little cheese.

Hopefully it's cream cheese. If not, what kind?
>
> 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.

sf
Practice safe eating - always use condiments

>Agree with everything EXCEPT the toasted part. Yuck! Give
>me a fresh (crispy outside, chewy inside) bagel that I don't
>have to toast.
>
>sf

On the day of Christmas eve someone brought me two dozen bagels fresh from
Queens, NY; half plain, half sesame... perfectly crisp crust and chewy
inside... it'd be criminal to toast them. I'll eat them with cream cheese but
prefer them slathered with unsalted butter. I couldn't possibly eat them all
before they'd go stale so I froze half... those I will toast, but lightly. I
like those with butter and fresh sliced American Cheese. I don't much care for
cream cheese and lox on a bagel, I much prefer a schmear and lox (real lox, not
nova) on a bialy... so sue me.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
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 addition to what others suggested, gravlax goes great on thinly
sliced dark grainy bread such as a good pumplenickel.

On 28 Dec 2004 02:50:19 GMT, (PENMART01)
wrote:

> I much prefer a schmear and lox (real lox, not
> nova) on a bialy... so sue me.


On a bialy? They're good for knoshing, but I'm ready to sue
for lox abuse!

sf
Practice safe eating - always use condiments

On 28 Dec 2004 02:50:19 GMT, (PENMART01)
wrote:

> I much prefer a schmear and lox (real lox, not
> nova) on a bialy... so sue me.


On a bialy? They're good for knoshing, but I'm ready to sue
for lox abuse!

sf
Practice safe eating - always use condiments

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."

On Mon, 27 Dec 2004 11:22:10 +0100, 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.
>
>Mite
>http://www.shopncook.com


SLice it like smoked salmon. Serve with something like creme fraiche
with dill and garlic. Crackers or slices from a baguette.

It isn't normally extremely salty. Recipes differ. You didn't describe
how you made it, and how big the fillet[s] were[was].



Rodney Myrvaagnes NYC J36 Gjo/a


"Wanting to meet a writer because you like his work is like wanting to meet a duck because you like pate."
Margaret Atwood

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

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

"Mite" > wrote in message
...
>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.
>
> Mite
> http://www.shopncook.com

I made some for Xmas as well.

I made a spread from Capers, sweet onion, cream cheese and a little cream to
thin the mixture. As an appetizer we used cocktail rye. The next morning
with bagels.

Dimitri