HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
CLASSIC LOX RECIPE
Steps:
- Gather the ingredients.
- Cut the salmon in half across the fillet into two halves.
- In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes , if using.
- Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
- Place the second fillet flesh side down on top to create a "salmon sandwich." Wrap the fish pieces tightly in plastic wrap.
- Put the "salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
- Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
- When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels , thick if it's meant to be the main course.
Nutrition Facts : Calories 694 kcal, Carbohydrate 18 g, Cholesterol 191 mg, Fiber 1 g, Protein 67 g, SaturatedFat 7 g, Sodium 3512 mg, Sugar 17 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g
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- First up, check your fish for any pin bones. Those are the tiny bones along the thick side of the fish. Your salmon may not have any- mine didn’t! But if you do simply remove with tweezers or your hands if you are dexterous like that.
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