Ingredients
- 1 1/2 pounds salmon fillet (fresh red salmon, boned, skin on)
- 1/4 cup granulated sugar (white)
- 1/4 cup coarse sea salt
- 1 teaspoon white pepper (kernels, cracked)
- 8 sprigs dill (enough to lightly cover the filet) or 2 1/2 teaspoons dried dill weed
- 1/4 cup Cognac
- 1/4 cup dry white wine
How to Make
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Step 1: Rinse the filet and pat dry.
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Step 2: Lay the salmon skin side down in a shallow glass dish.
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Step 3: Combine the sugar and salt. Sprinkle it on the flesh side of the salmon.
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Step 4: Press the cracked pepper into the flesh.
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Step 5: Mix the cognac and wine and pour over the salmon.
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Step 6: Loosely cover salmon with dill sprigs or sprinkle on the dill weed
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Step 7: 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.
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Step 8: Place the board on the salmon and place 3 pounds of weight on the board, then tighten the plastic wrap around the dish.
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Step 9: Place in the fridge and let it marinate for 4 days.
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Step 10: After 4 days you are ready to serve it. Cut the salmon in very thin slices. Serve it in any recipe asking for lox.
We hope you enjoy this recipe!
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