Danish Gravlaks (lox) Cured Salmon

Total Time: 72 hrs Preparation Time: 72 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs filet red salmon, boned, skin on
• 1/4 cup sugar
• 1/4 cup coarse salt
• 1 teaspoon cracked pepper
• 8 sprigs dill (enough to lightly cover the filet)
• 1/4 cup cognac
• 1/4 cup dry wine

Recipe

• 1 combine the sugar, salt sprinkle on to the flesh side of the salmon.
• 2 cover loosely with fresh dill sprigs, press spices and dill into salmon.
• 3 in a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
• 4 place the salmon skin side up into the dish.
• 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 transfer salmon to a cutting board and cut the salmon horizontally into thin slices.