Scallion cream cheese to be exact. Tyring out the selection from Russ & Daughters and I'm liking the gravlox the best. The Norwegian is a tad bit to oily and thus a slight bit more of the salmon fishiness. The Gravlax tastes more rich and complex in flavor likely due to the wonderful dill and salt cure, the dill still clinging to the edge, giving that bit a wonderful herbed taste I just love. Yum.
27 January 2010
Gravlax and cream cheese
Scallion cream cheese to be exact. Tyring out the selection from Russ & Daughters and I'm liking the gravlox the best. The Norwegian is a tad bit to oily and thus a slight bit more of the salmon fishiness. The Gravlax tastes more rich and complex in flavor likely due to the wonderful dill and salt cure, the dill still clinging to the edge, giving that bit a wonderful herbed taste I just love. Yum.
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