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.
Steps
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.
Ingredients
red salmon, sugar, coarse salt, white pepper, dill, cognac, dry white wine