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. 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.
===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.<BR>
Cover loosely with fresh dill sprigs, press spices and dill into salmon.<BR>
In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.<BR>
Place the salmon skin side up into the dish.<BR>
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.<BR>
Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
===Other Links===
==See also==
Category: Scandinavian SnacksCategory:Snacks Category:Recipes
Category:Salmon Recipes
 
Category:Scandinavian Recipes
category:cream cheese Recipes
category:white pepper Recipes
category:coarse salt Recipes
category:white wine Recipes
category:cognac Recipes
category:capers Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:bagel Recipes
category:Onion Recipes
category:dill Recipes
category:egg Recipes
category:salt Recipes