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Uncle Carl's Danish Gravlaks (lox) Cured Salmon Recipe

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This recipe for Uncle Carl's Danish Gravlaks (lox) Cured Salmon is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

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.
Directions:
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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
72 hrs

 

 

 

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