Gravlax Cream Cheese Slather

So, I thought I had an expensive, epic fail on my hands with the Gravlax I made BUT I soaked it in cold water, dried if off, sliced it up and it was actually pretty good. However, I was still worried about the salt and the suggestions I saw on the internet suggested pairing it with cream cheese, lemon juice and unsalted bread…so I did. I served it with the Limppuleipa I made last week and … it was excellent.

Ingredients

1 block cream cheese (at room temperature)
3 Tbsp mayonnaise (the real stuff, don’t use that “salad dressing” crap)
Zest of one Lemon and the juice of half the lemon
1/3 C gravlax
1 Tbsp capers
1 generous handful of chopped fresh dill

Method

1. Whiz cream cheese in a food processor.
2. Add mayo and whiz to blend.
3. Add lemon zest and juice, blend.
4. Add the gravlax, blend (don’t over mix – you want some texture).
5. Add the capers, blend.
6. Remove from food process into small bowl and fold in the fresh dill. Serve on Limppuleipa or unsalted crackers.
7. If you are not serving it immediately, put it an airtight container (or two) and pop it in the fridge. Let it soften a bit if you are serving after it’s been in the fridge for a long time.

It does not need salt…it’s salty enough, but you may want a fresh grind of pepper.

Delicious. Makes 2 cups.

Notes:

Special thanks to the generous cooks on The Cook’s Cook Community Forum who graciously made time to suggest fixes and ideas for using up 2 lbs of super salty Gravlax. You people rock.

I was also pleased to be able to use one of my new hand printed tea towels from my former colleague and friend Paula Lukey’s collection. Do you have a cook on your holiday list? Looking for a good hostess gift? Like handmade stuff and supporting artists? Have a look at Paula’s site PaulaLukey.com or you can shop at her Esty store.