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Copenhagen Cured Lox
Dominick's Cooking Corner at the Taste of Chicago on July 6, 2003.
1 side (2 ½ to 3 lbs.) salmon.
It must be super-fresh with the skin left on.
The belly fat should be slightly trimmed and the pin bones should be removed.
- Cover the entire side with coarse sea salt or kosher salt.
- Shake off excess and let stand in your refrigerator for 24 hrs. covered loosely with Saran wrap and preferably raised on a cooling rack within a pan so that as liquid is rendered from the salmon (while curing) the fish won't be left standing in said liquid.
- After 24 hours, fill your sink with enough ice water to let the salmon soak for 5 minutes or so to rinse residual salt out of the flesh.
- Pat dry with clean kitchen towel.
- Allow a few ounces of premium Aquavit (Aalborg Jubileum is a good brand) to soak into the side of salmon.
- A sprayer or plant mister works nicely.
- Allow side to sit in refrigerator for another 24 hrs.
- Last step is to completely cover side with finely chopped dill, cover tightly in plastic and let sit in fridge for another 24 hrs.
- Slice thinly and serve with capers, fine diced shallot, diced egg yolk, and sour cream as garnishes, with a nice quality flatbread or toast.
- Don't forget some cold shots of Aquavit!Sköl!
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