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Danish Gravlaks (lox) Cured Salmon

Danish Gravlaks (lox) Cured Salmon created by Bergy

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.

Ready In:
72hrs
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Bergy
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@Bergy
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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."
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    Danish Gravlaks (lox) Cured Salmon Created by Bergy
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