Rimmad Lox or Rimmad Salmon

Rimmad or Salted Lox - Salted Salmon

This recipe is also from my friend Kerstin. Rimmad is a Swedish word for salted or cured Lox. This method differ a bit from "Gravad Lox" in a way that it is more salt then it is sugar.

This recipe is very easy to make and your friends will be impressed to say the least.

Ingredients are as follows:

• 1 Kg of wild salmon (as thick a piece as possible)
• 4 tbs of salt
• 3 tbs of sugar
• 1 tbs of coarsely chopped white pepper

Mix the salt, sugar and pepper and then spread it over the salmon. Once you spread this over the salmon it will make its own brine. Put it together in either a zip lock bag or in a dish. Turning every 12 hours or so and leave for 3-5 days. Remove the salmon from brine and slice very thin, serve with fresh or toasted bread or as  "Lox Carpaccio" You can also have this as lunch with a nice potato salad or better yet, a spinach pie.

Wine recommendations: Salmon goes great with a light beer like Sleeman Light. If you prefer a wine I would get a dry sparkling white wine like a Brute from Blue Mountain Vineyard and cellars.

Kiss the cook,

Anders