Danish Gravlaks (lox) Cured Salmon |
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Prep Time: 4320 Minutes Cook Time: 0 Minutes |
Ready In: 4320 Minutes Servings: 6 |
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This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese, chopped sweet onion , capers and served with scrambled eggs. Ingredients:
1 1/2 lbs filet red salmon, boned, skin on |
1/4 cup sugar |
1/4 cup coarse salt |
1 teaspoon cracked white pepper |
8 sprigs dill (enough to lightly cover the filet) |
1/4 cup cognac |
1/4 cup dry white wine |
Directions:
1. Combine the sugar, salt sprinkle on to the flesh side of the salmon.
2. Cover loosely with fresh dill sprigs, press spices and dill into salmon.
3. In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
4. Place the salmon skin side up into the dish.
5. Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days.
6. Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
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