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Danish Gravlaks (lox) Cured Salmon

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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.

Danish Gravlaks (lox) Cured Salmon

Ingredients Needed For Danish Gravlaks (lox) Cured Salmon
* 1 1/2 lbs filet red salmon, boned, skin on
*1/4 cup Sugar
*1/4 cup coarse salt
*1 teaspoon cracked white pepper
*8 sprigs dill (enough to lightly cover the filet)
*1/4 cup cognac
*1/4 cup dry white wine

Directions To Prepare Danish Gravlaks (lox) Cured Salmon
Combine the Sugar, salt sprinkle on to the flesh side of the salmon.<BR>
Cover loosely with fresh dill sprigs, press spices and dill into salmon.<BR>
In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.<BR>
Place the salmon skin side up into the dish.<BR>
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.<BR>
Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.

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Monday, December 18, 2017, 10:28 pm

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