DANISH GRAVLAKS (LOX) CURED SALMON
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.
Provided by Bergy
Categories Lunch/Snacks
Time P3D
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
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Peggy Moose
[email protected]I've never made gravlax before, but this recipe made it so easy. The salmon turned out perfectly and it was so delicious. I will definitely be making this again.
Vanel Aristor
[email protected]This gravlax was easy to make and turned out delicious. I served it with blinis and crème fraîche, and it was a perfect appetizer.
Ariyan Samir
[email protected]I made this gravlax for a party and it was a huge hit. Everyone loved it. I will definitely be making it again.
Katy Stoffberg
[email protected]This was the best gravlax I've ever had. The cure was perfect and the salmon was so tender and flavorful. I highly recommend this recipe.
Pretty Bella
[email protected]This gravlax was amazing! The flavor was perfect and the texture was so smooth. I will definitely be making this again.
Margaret mkhabela
[email protected]I was a bit skeptical about making my own gravlax, but this recipe made it so easy. The salmon turned out perfectly cured and flavorful. I'm definitely going to make this again.
Nevada Byrd
[email protected]This recipe is a great way to make gravlax at home. It's easy to follow and the results are delicious. I've made it a few times now and it's always a hit.
Qamer shahzad
[email protected]This gravlax was easy to make and turned out delicious. I used a whole salmon side, and it fit perfectly in my refrigerator. I cured it for 3 days, and it was perfect. I served it with blinis and crème fraîche, and it was a hit with my family.
Willy Lara
[email protected]I love gravlax, and this recipe did not disappoint. The salmon was cured perfectly, and the flavor was amazing. I will definitely be making this again.
Karan Naresh
[email protected]This was my first time making gravlax, and it turned out great! I followed the recipe exactly, and the salmon came out perfectly cured. I'm definitely going to make this again.
Rifa Shaon
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The proportions of salt, sugar, and dill are perfect. The salmon was cured for exactly the right amount of time, and it was incredibly delicious.
Supun Nadeeshan
[email protected]This gravlax recipe is a keeper! The salmon turned out perfectly tender and flavorful. I served it with blinis and crème fraîche, and it was a huge hit with my guests.