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 Post subject: Re: Salmon four ways?
PostPosted: Fri Dec 20, 2013 3:48 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
This one has fresh salmon, although I have mixed fresh and smoked, which is quite good. It is buttermilk, non fat yogurt and nonfat cottage cheese blended together ( I believe I used low fat quark instead, can you get that?) it also has dill, chervil or parsley and cilantro (think I just added extra dill) as well as lime juice and zest.

Mary


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 Post subject: Re: Salmon four ways?
PostPosted: Fri Dec 20, 2013 9:56 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Paul,

It's 45F or so in the evenings, which is a tad breezy for my completely exposed grill. It can't get above 300F under the circumstances.

Mary,

Oh, that sounds intriguing! Yes, I can get quark; TJs carries it now.

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 Post subject: Re: Salmon four ways?
PostPosted: Mon Dec 30, 2013 11:14 pm 
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Location: Portland, OR
So, sadly, I couldn't talk anyone into Salmon Mousse, so it's just broiled salmon, gravlax, and salmon cakes.

Which leads to a question: how do I know when gravlax is done curing?

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 Post subject: Re: Salmon four ways?
PostPosted: Tue Dec 31, 2013 11:52 pm 
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All,

Well, the gravlax turned out great! And so easy. I'm definitely making it again ...

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