Danish GravLaks (Lox) Cured Salmon
October 14, 2011
"This will always, traditionally, be part of any Danish smorgaasbord. Wonderful on a bagel with cream cheese. Great for appetizers. Serve as a side with scrambles eggs. The wine and cognac actually cures the salmon. Be sure to use very fresh fish. You will need a piece of board that will fit into the glass dish holding the salmon and about a 3 pound weight. I wrap plastic wrap around the board - cover it well. Large heavy juice cans will work. The salmon needs 3-4 days in the fridge to cure."
- Serving Size: 1 (346.3 g)
- Calories 317.8
- Total Fat - 9.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 90.1 mg
- Sodium - 7288.5 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 1.7 g
- Sugars - 15 g
- Protein - 37.1 g
- Calcium - 35.7 mg
- Iron - 1.6 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.3 mg
Rinse the filet and pat dry.
Lay the salmon skin side down in a shallow glass dish.
Combine the sugar and salt. Sprinkle it on the flesh side of the salmon.
Press the cracked pepper into the flesh.
Mix the cognac and wine and pour over the salmon.
Loosely cover salmon with dill sprigs or sprinkle on the dill weed
Loosely cover the dish with plastic wrap - loose enough so the board can sit firmly on the salmon but large enough that you will be able to tighten the plastic wrap around the dish after you have seated the board with the weighs.
Place the board on the salmon and place 3 pounds of weight on the board, then tighten the plastic wrap around the dish.
Place in the fridge and let it marinate for 4 days.
After 4 days you are ready to serve it. Cut the salmon in very thin slices. Serve it in any recipe asking for lox.
Tips & Variations
No special items needed.