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Suggestions for over-cured gravlax

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Suggestions for over-cured gravlax

saticoy | May 9, 2013 04:02 PM

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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