1/7 Photos of 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.
My Private Note
Units: US | Metric
- 1Combine the sugar, salt sprinkle on to the flesh side of the salmon.
- 2Cover loosely with fresh dill sprigs, press spices and dill into salmon.
- 3In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
- 4Place the salmon skin side up into the dish.
- 5Cover 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.
- 6Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
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Nutritional Facts for Danish Gravlaks (lox) Cured Salmon
Serving Size: 1 (178 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.2
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 2.5 g
- Cholesterol 105.4 mg
- Sodium 7154.2 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 0.1 g
- Sugars 12.6 g
- Protein 36.3 g