I can see why we only make pate once a year, but I really need to do the gravlax more often.
The pate has some venison from Mr. McMortBorn in it. There's also a bit of chicken liver and lots of local pork. And some porcini mushrooms.
The gravlax is standard. Per my mom's and Julia's method: just salt/sugar blend and a splash of cognac. So simple and yummy that it's crazy we don't do this more often.
Great on a bagel with red onions and cream cheese.
delicious! Mike had the pate on some homemade parmesan crackers that I baked.
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