Ingredients
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1 1/2
-
1/4
-
1/4
-
1
-
8
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Danish Gravlaks (lox) Cured Salmon, 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
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Steps
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1
Done
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Combine the Sugar, Salt Sprinkle on to the Flesh Side of the Salmon. |
|
2
Done
|
Cover Loosely With Fresh Dill Sprigs, Press Spices and Dill Into Salmon. |
|
3
Done
|
in a Glass or Ceramic Shallow Dish, Just Large Enough to Hold the Salmon Mix the Cognac& Wine. |
|
4
Done
|
Place the Salmon Skin Side Up Into the Dish. |
|
5
Done
|
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
Done
|
Transfer Salmon to a Cutting Board and Cut the Salmon Horizontally Into Thin Slices. |
