Danish Gravlaks (lox) Cured Salmon

Recipe by Bergy
READY IN: 72hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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