Danish GravLaks (LOX) Cured Salmon

==Description==
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===
*1 1/2 	lbs filet red salmon, boned,skin on	
*1/4 	cup Sugar	
*1/4 	cup coarse salt	
*1 	teaspoon cracked white pepper	
*8 	sprigs dill	(enough to lightly cover the filet) 
*1/4 	cup cognac	
*1/4 	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.
===Other Links===
==See also==
Category: Scandinavian AppetizersCategory:AppetizersCategory:Recipes
Category:Salmon Recipes
Category: Scandinavian Recipes
category:white pepper Recipes
category:coarse salt Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:salt Recipes
category:white wine Recipes
category:cognac Recipes
category:dill Recipes