Lox

[sweatyspartan]

has anyone here ever made lox? I love it on a bagel and would love to be able to make it on my own

[kumma]

I make the Scandinavian version gravlox. I don't have the exact recipe but I use course sea salt and brown sugar, some pepper, fresh dill and vodka. Wrap it up in plastic put some weight on it let it soak a few days and turn and baste the fish every 12 hours. Slice eat and repeat. :) Took some trial and error to get it to my tastes but it sure is good.

[sweatyspartan]

I make the Scandinavian version gravlox. I don't have the exact recipe but I use course sea salt and brown sugar, some pepper, fresh dill and vodka. Wrap it up in plastic put some weight on it let it soak a few days and turn and baste the fish every 12 hours. Slice eat and repeat. :) Took some trial and error to get it to my tastes but it sure is good.

I have some fresh steelhead that I'd love to do that with. If you can dig up that recipe I'd really appreciate it

[kumma]

took a while but tracked down a similar receipe.

2 lbs. fresh salmon fillet skin on

1/2 cup chopped fresh dill or 2 tablespoons dried dill weed

1/4 cup coarse salt

1/4 cup sugar

1/4 teaspoon ground white pepper

1/4 teaspoon ground allspice

Rinse salmon,dry with paper towels. Place in a 13 x9 glass dish. Sprinkle with half of the dill. In a small bowl, combine salt, sugar, white pepper and allspice. Sprinkle half of mixture over fish; turn fish over, sprinkle with remaining salt mixture. Top with remaining dill.. Cover with plastic wrap,
and refrigerate 24 hours. If compact texture is desired, place a 12 x 7 dish onto of fish. Place several cans of food in top dish for weight. Occasionally spoon juices over fish. To serve drain fish and cut diagonally in 1/8 inches slices.

[sweatyspartan]

Thanks for the recipe! What actually preserves the fish? How long will it keep?

[kumma]

The salt cures the fish by removing moisture, like a brine mix for smoking. It never sits longer than 2 days at my house but Id imagine it would be good for a week in the fridge.

[DangerDan]

Here is a little more info. on Lox.

http://forums.chef2chef.net/chef-blog/?p=506178