Classic Lox Recipes

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HOMEMADE LOX



Homemade Lox image

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

1 pound salmon fillet, bones removed
½ cup kosher salt
½ cup white sugar
9 drops liquid smoke flavoring

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



Classic Lox Recipe image

Making your own lox is much easier than you think. The classic lox recipe is not dissimilar to curing gravlax, and the results are stunning.

Provided by Elaine Lemm

Categories     Breakfast     Brunch

Time P3DT20m

Yield 6

Number Of Ingredients 7

4-pound salmon fillet (preferably the thick belly section)
1/2 cup granulated sugar
1/3 cup kosher salt
2 teaspoons mixed black, white, and red peppercorns (coarsely ground)
3 juniper berries
2 cups fresh dill (stalks removed, finely chopped)
Optional: Chili pepper flakes

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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2012-06-18 How do I like my lox with the classic accouterments- over a toasted bagel with schmear, onions, capers and a squeeze of lemon. Dill would be nice too! I’ll bring the mimosas. Homemade Lox . Amy Kritzer. Homemade lox is easy and affordable to make! 5 from 14 votes. Print Recipe Pin Recipe…
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