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."
 
Download
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
72hrs
Ingredients:
7
Serves:
4-6

ingredients

Advertisement

directions

  • Combine the sugar, salt sprinkle on to the flesh side of the salmon.
  • Cover loosely with fresh dill sprigs, press spices and dill into salmon.
  • In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
  • Place the salmon skin side up into the dish.
  • 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.
  • Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Well, I did it. I had a salmon fillet about ¾ lb, so I proportioned ingredients to that. I had already taken the skin off, so that may be a factor. It sat for 72hrs in refrigerator. It does cut well, to a point, and I took the last ½ inch and put in on the grill, after I had taken chicken for some Southwest grilled chicken off. Anyhow, this is good, not quite what I expected…more time maybe? More wine and cognac? I like the idea, but not as much as I like smoked lox, or grilled salmon.
     
  2. The basic recipe is good. Try using two fillets. First one skinside down. Cover it with coarse salt and dill sprigs and cover that with the other fillet skinside up. Wrap it in cellophane and add a weight on top.Every twelve hours drain and flip the salmon for 72 hours. Keep the weight on. Just 5 to 6 pounds. Scrape the salt and dill off and slice thinly. Incredibly tasteful!
     
Advertisement

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes