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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Thakuri Gammer
[email protected]This recipe is a disaster. The gravlax was a complete failure.
Theophilus Olukayode Yerokun
[email protected]This recipe is a waste of money. The gravlax was inedible.
Jui Jui
[email protected]I would not recommend this recipe. The gravlax was not good.
Nusaibah Abubakar
[email protected]This recipe is not worth your time. The gravlax was bland and flavorless.
Joshua Lethole
[email protected]I had high hopes for this recipe, but the gravlax turned out too dry. I think I overcooked it.
Laxsan laxsan
[email protected]This gravlax was a bit too salty for my taste, but other than that it was very good.
Sheikh Shari
[email protected]I'm not a big fan of fish, but I really enjoyed this gravlax. It was very flavorful and the texture was amazing.
Lilion Muller
[email protected]Delicious! I made this for my family and they loved it. It was a great way to use up some leftover salmon.
MARY HANANIYA
[email protected]This recipe is easy to follow and the gravlax turned out perfectly. I will definitely be making it again.
Jamie Waite
[email protected]I've been making gravlax for years and this is the best recipe I've tried. The dill and aquavit give it a wonderful flavor.
Ron Owens
[email protected]This was my first time making gravlax and it turned out great! I used a whole side of salmon and it was perfect for a party. Everyone loved it.
Empress Shee
[email protected]I love gravlax, but it can be expensive to buy. This recipe is a great way to make it at home for a fraction of the cost. It's easy to make and tastes just as good as the store-bought stuff.
Ricardo Ruiz Gomez
[email protected]Absolutely divine! This gravlax was the hit of my holiday party. The cure was perfect - it enhanced the flavor of the salmon without overpowering it. And the texture was melt-in-your-mouth delicious.