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What to do with gravlax

tardigrade Jul 27, 2013 10:48 PM

I made a fish worth of gravlax recently. I took half of it to a party (where it vanished quickly), but I still have a lot left. Any suggestions (besides bagels and cream cheese)? I'm thinking of a simple pasta and salmon dish, maybe with a sour cream based sauce to cut some of the saltiness.

Any other suggestions?

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  1. Delucacheesemonger RE: tardigrade Jul 27, 2013 11:35 PM

    l slice mine sushi cut size and serve with a sauce of sour cream and sushi ginger chiffonaded, or as sushi with an eel sauce dip.
    l find if heated the salt in the cure is too noticeable for me.

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      Siegal RE: tardigrade Jul 29, 2013 12:10 PM

      Have u tried pickled lox?? It's yummy

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        foreverhungry RE: tardigrade Jul 29, 2013 12:21 PM

        Simple pasta as you described, but maybe a light bechamel instead, maybe with some tarragon, or even simpler, a wine/olive oil maybe with some dill.

        I've made a risotto with goat cheese and smoked salmon that would suit gravlax perfectly.

        A Nicoise type salad. The great thing about that salad is that ingredients are very flexible. Substituting a smaller portion of gravlax for the tuna would make a nice light salad. You could always increase the protein by adding an extra egg.

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          FishTales RE: tardigrade Jul 29, 2013 12:31 PM

          It's excellent grilled.

          In quesadillas.

          On homemade pizza.


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            Joebob RE: tardigrade Jul 29, 2013 01:02 PM

            I just read about a dish from a NYC rest. that sounded good: a pastry shell filled with potato and sour cream and dill, covered with thick slices of gravlax sprinkled with chopped chives.

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              Booklegger451 RE: tardigrade Jul 29, 2013 02:46 PM

              Cubed and scrambled with eggs and red onions, served topped with a dollop of dilled sour cream.

              1. Atomic76 RE: tardigrade Jul 29, 2013 07:57 PM

                Mix it with some fresh herbs, egg and breadcrumbs and make salmon cakes? Maybe even throw some shredded zucchini in there too.

                Flaked over a salad with a light vinaigrette.

                Form them into hamburger patties with a little binder and some seasonings of choice and grill them. Put them on a grilled roll with some lettuce, tomato, red onion and spicy brown mustard.

                Or maybe try something along the lines of a crab rangoon, and make a filling with it and stuff it into wonton wrappers and deep fry them.

                1. alkapal RE: tardigrade Jul 29, 2013 11:04 PM

                  add to scrambled eggs with cream cheese and chives…maybe some shallots

                  1. Ferrari328 RE: tardigrade Jul 30, 2013 05:30 AM

                    Sear it quickly in a hot pan.
                    Put it on a cedar plank with mashed piped potatoes and then just broil the whole ting.


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                      Pat50 RE: tardigrade Aug 11, 2013 08:20 PM

                      I sometimes use it for Sunday morning breakfast instead of bacon. I just roll the thin slices into little cigar shapes and suck them into my mouth slowly; the fish oil on my lips is sooooo good. Sorry but those who said that chocolate was sex on a plate never tried gravlax this way.

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                        alpidarkomama RE: tardigrade Aug 11, 2013 10:42 PM

                        Shuba! In lieu of herring. Yum.

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                          VikingKvinna RE: tardigrade Aug 12, 2013 09:52 AM

                          Doesn't cooking it defeat the purpose? You might as well just use regular salmon filets. I'd eat it the traditional way with a mustard-dill sauce and some dark bread, or Wasa bread. You could top that with a slice of hardboiled egg. Alternately, small slices on top of cucumber slices with a smidgen of goat cheese (perhaps blended with cream cheese to make it spreadable).

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