Preparing gravlax bouchées for 40 persons (help with quantities)What are safe, effective practices for smoking salmon in a commercial smoker?Salmon with green backReason(s) for not making stock with oily fish (salmon)?Salmon patties with cream cheese?Ambiguities in Gravlax recipeCan gravlax be prepared from frozen salmon?Can I refreeze gravlax made from previously frozen salmonIs it safe to use non-sashimi grade fish to make gravlax?Is liquid seeping from the fish normal when making gravlax?Gravlax still red on skin side after 24h of curing

Weird lines in Microsoft Word

Friend wants my recommendation but I don't want to give it to him

Reason why a kingside attack is not justified

Do people actually use the word "kaputt" in conversation?

Output visual diagram of picture

A seasonal riddle

Mortal danger in mid-grade literature

Do native speakers use "ultima" and "proxima" frequently in spoken English?

Make a Bowl of Alphabet Soup

How to get directions in deep space?

Started in 1987 vs. Starting in 1987

What is the period/term used describe Giuseppe Arcimboldo's style of painting?

If the Dominion rule using their Jem'Hadar troops, why is their life expectancy so low?

"Marked down as someone wanting to sell shares." What does that mean?

Center page as a whole without centering each element individually

Relations between homogeneous polynomials

How do you say "Trust your struggle." in French?

Strange behavior in TikZ draw command

What is the meaning of "You've never met a graph you didn't like?"

What do the positive and negative (+/-) transmit and receive pins mean on Ethernet cables?

Why can't I get pgrep output right to variable on bash script?

Why doesn't Gödel's incompleteness theorem apply to false statements?

Capacitor electron flow

What's the meaning of "what it means for something to be something"?



Preparing gravlax bouchées for 40 persons (help with quantities)


What are safe, effective practices for smoking salmon in a commercial smoker?Salmon with green backReason(s) for not making stock with oily fish (salmon)?Salmon patties with cream cheese?Ambiguities in Gravlax recipeCan gravlax be prepared from frozen salmon?Can I refreeze gravlax made from previously frozen salmonIs it safe to use non-sashimi grade fish to make gravlax?Is liquid seeping from the fish normal when making gravlax?Gravlax still red on skin side after 24h of curing













0















We're having a standup cocktail party for my mother next week-end.



There will be around 40 people.



I'm not the only one preparing bouchées and other cocktail food.



I plan to serve each gravlax bite on a small rice cracker with a sour-cream mixed with a little bit of wasabi.



I'm not certain what quantity of salmon I need to prepare.



I was thinking about 25g per serving x 80 servings, so about 2kg of gravlax (prepared).



So, for the fresh fish, I might go for about 2.5kg skin included?



Or maybe a little bit more, I can prepare/slice some more on demand.









share


























    0















    We're having a standup cocktail party for my mother next week-end.



    There will be around 40 people.



    I'm not the only one preparing bouchées and other cocktail food.



    I plan to serve each gravlax bite on a small rice cracker with a sour-cream mixed with a little bit of wasabi.



    I'm not certain what quantity of salmon I need to prepare.



    I was thinking about 25g per serving x 80 servings, so about 2kg of gravlax (prepared).



    So, for the fresh fish, I might go for about 2.5kg skin included?



    Or maybe a little bit more, I can prepare/slice some more on demand.









    share
























      0












      0








      0








      We're having a standup cocktail party for my mother next week-end.



      There will be around 40 people.



      I'm not the only one preparing bouchées and other cocktail food.



      I plan to serve each gravlax bite on a small rice cracker with a sour-cream mixed with a little bit of wasabi.



      I'm not certain what quantity of salmon I need to prepare.



      I was thinking about 25g per serving x 80 servings, so about 2kg of gravlax (prepared).



      So, for the fresh fish, I might go for about 2.5kg skin included?



      Or maybe a little bit more, I can prepare/slice some more on demand.









      share














      We're having a standup cocktail party for my mother next week-end.



      There will be around 40 people.



      I'm not the only one preparing bouchées and other cocktail food.



      I plan to serve each gravlax bite on a small rice cracker with a sour-cream mixed with a little bit of wasabi.



      I'm not certain what quantity of salmon I need to prepare.



      I was thinking about 25g per serving x 80 servings, so about 2kg of gravlax (prepared).



      So, for the fresh fish, I might go for about 2.5kg skin included?



      Or maybe a little bit more, I can prepare/slice some more on demand.







      salmon





      share












      share










      share



      share










      asked 7 mins ago









      MaxMax

      9,97011827




      9,97011827




















          0






          active

          oldest

          votes











          Your Answer








          StackExchange.ready(function()
          var channelOptions =
          tags: "".split(" "),
          id: "49"
          ;
          initTagRenderer("".split(" "), "".split(" "), channelOptions);

          StackExchange.using("externalEditor", function()
          // Have to fire editor after snippets, if snippets enabled
          if (StackExchange.settings.snippets.snippetsEnabled)
          StackExchange.using("snippets", function()
          createEditor();
          );

          else
          createEditor();

          );

          function createEditor()
          StackExchange.prepareEditor(
          heartbeatType: 'answer',
          autoActivateHeartbeat: false,
          convertImagesToLinks: false,
          noModals: true,
          showLowRepImageUploadWarning: true,
          reputationToPostImages: null,
          bindNavPrevention: true,
          postfix: "",
          imageUploader:
          brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
          contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
          allowUrls: true
          ,
          noCode: true, onDemand: true,
          discardSelector: ".discard-answer"
          ,immediatelyShowMarkdownHelp:true
          );



          );













          draft saved

          draft discarded


















          StackExchange.ready(
          function ()
          StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96998%2fpreparing-gravlax-bouch%25c3%25a9es-for-40-persons-help-with-quantities%23new-answer', 'question_page');

          );

          Post as a guest















          Required, but never shown

























          0






          active

          oldest

          votes








          0






          active

          oldest

          votes









          active

          oldest

          votes






          active

          oldest

          votes















          draft saved

          draft discarded
















































          Thanks for contributing an answer to Seasoned Advice!


          • Please be sure to answer the question. Provide details and share your research!

          But avoid


          • Asking for help, clarification, or responding to other answers.

          • Making statements based on opinion; back them up with references or personal experience.

          To learn more, see our tips on writing great answers.




          draft saved


          draft discarded














          StackExchange.ready(
          function ()
          StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96998%2fpreparing-gravlax-bouch%25c3%25a9es-for-40-persons-help-with-quantities%23new-answer', 'question_page');

          );

          Post as a guest















          Required, but never shown





















































          Required, but never shown














          Required, but never shown












          Required, but never shown







          Required, but never shown

































          Required, but never shown














          Required, but never shown












          Required, but never shown







          Required, but never shown







          Popular posts from this blog

          Андора Зьмест Гісторыя | Палітыка | Адміністрацыйны падзел | Геаграфія | Эканоміка | Дэмаграфія | Крыніцы | Вонкавыя спасылкі | Навігацыйнае мэню"CIA World Factbook entry: Andorra"."Andorra 2008, Departament d'estadística d'Andorra"Андорарр

          Інфармацыя пра «Том Ўэйтс» Асноўныя зьвесткіАбарона старонкіГісторыя рэдагаваньняўУласьцівасьці старонкіНавігацыйнае мэню