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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.

edit: There will be 4, 5 other people preparing food; terrine, labneh/cucumber thingy, and ther other one I do not know ; there will also be desert (cupcakes and other things like that). The cocktail is in the late afternoon.

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.

  • How many others are preparing food? How many are meat? What time is the party? – user35316 Mar 20 at 3:51
  • Unfortunately, I've never measured how much weight my salmon loses when gravlaxing it. – FuzzyChef Mar 21 at 4:23
  • @FuzzyChef I count the skin in the weight of the raw fish. – Max Mar 21 at 17:01
  • Max: sure, but salmon also loses moisture when you cure & press it, so the meat is going to lose some weight. I just don't know how much. – FuzzyChef Mar 21 at 21:38

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