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

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