Traditional Scandinavian Grav Lox
A traditional Scandinavian Smorgasbord recipe upgraded for ease that begins with tasty Wild Alaska Salmon. Grav Lox will keep several weeks in the refrigerator once made, so there is always an emergency treat for guests and hungry cooks!
2 lbs filleted wild salmon 1/4 cup sea salt--I like the Hawaiian Red Sea Salt 1/4 cup natural sugar 1 teaspoon black pepper (optional) 3 Tablespoons dried dill weed
Mix dry ingredients together and coat all surfaces of salmon, using up all dry ingredients. I like to cut the salmon fillet in half and sandwich the two pieces together (flesh to flesh--red sides together), be sure to use plenty of dry rub between the two pieces. Place in a gallon sized plastic bag, pop in the refrigerator for 3 days before tasting. Turn the bag frequently, at least once per day. There will be lots of dark liquid draining into the bag--discard this liquid. When ready to serve, carefully rinse all surfaces of the piece of salmon you are going to thinly slice, blot dry with paper towels. Then with your now firm salmon on the cutting board, make the thinnest possible slices across the top of the fillet.
Sherry T. Portland, Oregon