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We had a bit of Salmon Gravlaks leftover in the fridge, and it made for a great spin on a bagel with a schmear.
It was a great mini version of a classic New York breakfast.
I toasted some mini bagels and smeared on some veggie cream cheese. I sprinkled on a couple of chopped capers and added a few slices of the gravlaks.
It was a great, light breakfast, since it wasn't a full sized bagel with tons of cream cheese. This would be great with smoked salmon, too.
Big Flavors Rating: 4 Stars
Gwen says
Interesting! So gravlax is salt cured instead of smoked? I could eat this every single day. Every. Single. Day. The end.
BigFlavorsFromATinyKitchen says
Yes! I had no idea until I made it for my supper club. It's really easy - just takes a bit of patience to wait 36 hours for it to cure 🙂