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Lox


Ingredients 1 1/3 pounds salmon fillets 1/4 cup kosher salt 1/4 cup sugar 6 sprigs dill 1 small bermuda onion, sliced


Instructions Combine sugar and salt. Rub both sides of fillets with mixture. Place one fillet, skin side down, top with half of the sliced onion, the dill, the other half of the onion, top with the other fillet, flesh side down. Place in zip lock bag and put in deep dish, such as pie plate. Put another dish on top and weight with a one pound can. Leave in the refrigerator for 48 hours, turning every 4-6 hours. Drain off liquid. Rinse. Slice thinly on an angle.


Description

What can I say about this? This is probably the trademark food for our home. When people are invited here, their first question is often "Will there be lox?" We have made 10 pounds for a large New Year's brunch and have very little left over, and that seems to disappear into a napkin and someone's pocketbook. When we are slicing it, I say that we are playing Zabar's.

Notes This is excellent. It is really gravlox rather than the smoked lox that we buy. It is very tender and delicate and it will become the only "lox" that you will want to eat. It is also much more economical than purchased lox.

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I have tried to give credit to the source of the recipe where possible.  I never dreamt when I started trying recipes and saving the ones that I liked that there would be something called the Internet where I could share them.  My gratitude to the sources where I was able to provide them and my apologies where I had no way to credit them.

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