My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

1 of 7 photos

Photo by:

Share Your Photos!
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (266g)

Recipe makes 4 servings

Calories 348
Calories from Fat 131 (37%)
Amount Per Serving %DV
Total Fat 14.6g 22%
Saturated Fat 2.5g 12%
Monounsaturated Fat 7.0g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 105mg 35%
Sodium 7154mg 298%
Potassium 680mg 19%
Total Carbohydrate 13.3g 4%
Dietary Fiber 0.2g 0%
Sugars 12.6g
Protein 36.3g 72%

detailed view...

how is this calculated?

Menus using this recipe:

Christmas Brunch

Bergy

Danish Gravlaks (lox) Cured Salmon

Recipe #39190 | 3 days | 3 days prep | add private note
(1) RATE IT NOW Print Recipe
Bergy

By: Bergy
Sep 3, 2002

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.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Combine the sugar, salt sprinkle on to the flesh side of the salmon.
  2. 2
    Cover loosely with fresh dill sprigs, press spices and dill into salmon.
  3. 3
    In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
  4. 4
    Place the salmon skin side up into the dish.
  5. 5
    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.
  6. 6
    Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.

Questions about this recipe?

Spot an error in this recipe?

More recipes like this one:

Simple Chicken Salad Sandwhiches

Kiwi Caipirinha

Green Herb Seasoned Salt

Bourbon Balls

Berry Yoghurt Smoothie

Browse similar recipes by category

Featured Reviews for This Recipe

From: kimmy #2

On Dec 1, 2005

The basic recipe is good. Try using two fillets. First one skinside down. Cover it with coarse salt and dill sprigs and cover that with the other fillet skinside up. Wrap it in cellophane and add a weight on top.Every twelve hours drain and flip the salmon for 72 hours. Keep the weight on. Just 5 to 6 pounds. Scrape the salt and dill off and slice thinly. Incredibly tasteful!

1 person found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Vic1

    On Feb 4, 2003

    Well, I did it. I had a salmon fillet about ¾ lb, so I proportioned ingredients to that. I had already taken the skin off, so that may be a factor. It sat for 72hrs in refrigerator. It does cut well, to a point, and I took the last ½ inch and put in on the grill, after I had taken chicken for some Southwest grilled chicken off. Anyhow, this is good, not quite what I expected…more time maybe? More wine and cognac? I like the idea, but not as much as I like smoked lox, or grilled salmon.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 2 reviews

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved