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May 9, 2013 04:02 PM

Suggestions for over-cured gravlax

Due to circumstances beyond my control, my beautiful salmon wound up curing for over 5 days...instead of fragrant, shiny, drapey, unctuous, silken slices, it is very firm and extremely salty. Any suggestions of what to do with this? I'm thinking that a fine dice mixed in with good quality cream cheese for a spread... I have over a pound and a little of this stuff goes a looooong way....

Love to hear all ideas!

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  1. That's the first thought that came to my mind, too. With snipped chives mixed in.

    I think that sounds yummy.

    2 Replies
      1. re: C. Hamster

        And it was yummy. I always get chive or scallion cream cheese to have with lox or gravlax...this was the perfect hybrid!

      2. An omelet with onions/green onions/chives mixed in.....with or without cream cheese...or some other soft cheese.

        2 Replies
        1. re: fourunder

          Goat cheese, maybe - nice tangy counterpart...and yes, I think diffusing this into eggs is genius...thank you!

          1. re: fourunder

            Egg diffusion was wonderful. THANK you. Basing on what was in the fridge, I added some pre-steamed cauliflower (farmer's market bargain - had to cook and keep) with the onion/chives and it was a fantastic omelet/fritatta/scramble.

          2. This is a nice way to use lots of salmon, especially if you invite some friends. The lack of salt in the sauce is a good thing for over-cured salmon.

            Asparagus and salmon quiche.

            salmon cakes increasing the amount potato to account for the extra salt

            Moonan does salmon cakes with cured salmon as a top layer which could work well.

            The spread sounds good especially if you can find low-salt cream cheese.

            2 Replies
            1. re: smtucker

              Mmmmmm...lots of good ideas here...especially the addition of asparagus mentioned in the pasta recipe and in the stuff is so salty I don't want it to hit another human tongue without being cut a recipe for the salmon cake?

              now I'm thinking goat/cream cheese mix in eggs and pasta and spread and ....

              1. re: smtucker

                Thank you for that recipe....the pasta idea took me to a whole new place...I referenced that recipe as I was sort of realizing that I had a young salmon prosciutto on my hands. So.... wait for it.... pasta salmonara! Get it? Carbonara, but with salmon. It was actually quite good, although I had to add more olive oil than usual.

              2. Small world!! Same problem happened to me a few days ago with some store bought product!!
                My way: Fine dice Gravlax, mixed them with a couple of cans of wild sockeye salmon, finely diced scallions, onions and celery. Add Miracle Whip ( slightly more acid and sweeter than Mayo to balance off the saltiness ). Use mixture as sandwich spread with sliced cucumber ( again to cut into the saltiness ).

                2 Replies
                1. re: Charles Yu

                  Like a fortified salmon salad! Cucumber is the perfect element to counterbalance this monster...great! I like it, except that ever since a traumatic post-thanksgiving experience involving miracle whip, I will have to adjust with other ingredients.

                  1. re: Charles Yu

                    I'm SO going to do this salmon salad someday...but this inspired me to to a salmon tzatsiki: yogurt, cucumber, dill, S&P, garlic, lemon, and a judicious amount of the lovely, flavorful, pink lardons of overcured salmon. A blessing in disguise.

                  2. You could refresh it in very cold water and do a couple of water changes to add moisture and leach out some salt

                    4 Replies
                    1. re: scubadoo97

                      Thank you! I tried this - but my fish is pretty stiff, and the water made the slices fall apart...I could try it with thicker slices...and THERE is the rub...I can get perfectly symmetrical paper thin slices from this....but they are inedible.

                      1. re: saticoy

                        I was thinking you left it unsliced. Too bad

                        As far as uses, think of it as a seasoning and since it is pretty stiff you can get an ultra fine dice. Deviled eggs come to mind with a small topping of you salmon or mixed into the filling. Again if its diced very fine there is no big salty bite

                        1. re: scubadoo97

                          Urgh - I left most of it unsliced...and only since realized that you may have been referencing a prep I have used for salt cod...which led me to try your rinsing method on a chunk and the creation of a weird but delicious gravlax brandade... potatoes and cream cut the overcured insanity...