Tiny bites

Gravlox with caviar

For the gravlox:

One part salt + one part sugar to completely cover one pound of salmon. Coat salmon with Dill weed optional.

Layer salt/sugar in a non reactive container. Put salmon on cure and cover entirely with rest of mix.
Refrigerate for 36 hours. Rinse all curing mix off fish and soak in clean water for a haf hour or so.

Assembly: slice fish as thin as possible. Spread a layer of sour cream on one side of fish and roll from the small end into a tube. Spoon a tiny bit of lumpfish caviar into the cup formed by rolling the fish and stand on end for serving.

Substitute cream cheese for sour cream for a richer taste.

I might mix a little dill into the filling--or maybe not. I'd try it as is first. I prefer for nothing to get between me and the taste of caviar. :hi:

sour cream/cream cheese. It's pretty subtle on the fish which is good for me--I like the complexities of elusive flavors. Sour cream has a bright flavor as opposed to cream cheese which is much more, well, creamy. The bursting saltiness of the lumpfish eggs makes a party in your mouth! Quoting Ford Prefect from the Hitchhiker's Guide to the Galaxy, "Your mouth will love you forever."

I've been known to eat a pound of the stuff all by myself . . .

seems to be just the right amount for one serving! :kick:

And great picture too!

That looks delish and SO LOVES him some caviar.

by an amazing coincidence, I started some gravlax this past weekend (I like to cure it for about a week). I do it a little differently: split and bone the salmon (the hard part), rub all sides with the sugar/salt mixture, put the two sides back together, cover with foil, put a weight on it, and turn it every other day or so. Now, where did I put the caviar?

That looks just fantastic - like something from a fancy restaurant - nice!

eat it even though I don't like fish, caviar or sour cream.

and I'm there except maybe for the caviar. Not one of my things. But the photo is truly beautiful. How is the cookbook coming? :hi: