Danish Gravlaks

== Description ==
Lox, or 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.
 
== Ingredients ==
* 1½ lbs filet red salmon, boned,skin on	
* ¼ cup sugar	
* ¼ cup coarse salt	
* 1 	teaspoon cracked white pepper	
* 8 	sprigs dill	(enough to lightly cover the filet) 
* ¼ cup cognac	
* ¼ cup dry white wine	
== Directions ==
# 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.
Category:Danish Appetizers
Category:Salmon Recipes