Danish Gravlaks (Lox) Cured Salmon

1. 1

   Combine the sugar, salt sprinkle on to the flesh side of the salmon.

2. 2

   Cover loosely with fresh dill sprigs, press spices and dill into salmon.

3. 3

   In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.

4. 4

   Place the salmon skin side up into the dish.

5. 5

   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.

6. 6

   Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.