Lox -Making it from scratch

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QueenBea
Posts: 20224
Joined: Sun Jan 08, 2012 9:10 pm

Lox -Making it from scratch

Post by QueenBea » Thu Mar 20, 2014 9:53 pm

http://www.recipezazz.com/recipe/lox--m ... atch-12301 (just posted)

I was gifted a hunk of salmon from a co-worker and decided to make lox since I hadn't yet posted the recipe here. I thought a tutorial would be a great idea to show people how easy this really is to put together. And, so much cheaper then buying it!!!

Just make sure you have a very sharp filleting knife for this.

First off, you will need:

2 pounds fresh salmon fillet, skin on
2 tablespoons white wine
1 teaspoon liquid smoke
fresh ground pepper
1/3 cup sea salt
2 tablespoons brown sugar
2 bay leaves

Place your fillet on a flat work surface and pat it dry with paper towel.
Remove all the pin bones with a clean, sturdy pair of tweezers or pliers; discard the bones.

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Slice the salmon down the middle lengthwise.
Mix together the wine and liquid smoke; slowly pour this mixture over the flesh of the salmon making sure you pour over the sliced side also.
Lightly sprinkle with fresh ground pepper.

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Mix together the sea salt and brown sugar and pat it over the top and sides of salmon fillets.
Add a bay leaf on each end of one sliced fillet or one at opposing ends of each slice. (So you have a bay leaf at each end when the fillets are placed atop one another)

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Add one sliced fillet over the other and place in a large re-sealable plastic bag or slice cross-wise and place in 2 smaller re-sealable plastic bags.
Suck out as much of the air as you can with a straw and seal. (I vacuum seal mine with my electric sealer, so easy)

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Place in a large bowl and put something heavy over the packaged fish. (I use a heavy cast iron Dutch oven. (This is so the cure is forced into the meat)
Place in the refrigerator for 48 to 72 hours, flipping over every 12 hours.

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Remove from plastic bags, rinse and pat dry. With a very sharp filleting knife remove the skin.

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Cut a slice along the thicker side of the fillet, this is to give you something to hold on to while you are slicing through the fish.

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Slice into very thin slices.
Serve or freeze for future use.

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I vacuum seal mine in 150 gram portions.

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Kchurchill5 "RIP" Forever in our Kitchen
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Joined: Fri Oct 07, 2011 11:55 am

Re: Lox -Making it from scratch

Post by Kchurchill5 "RIP" Forever in our Kitchen » Fri Mar 21, 2014 10:02 am

It's a bit or work; but not hard ... and oh so good.
Wonderful pictures, a great way to show how it is made.

And, looks delicious!

QueenBea
Posts: 20224
Joined: Sun Jan 08, 2012 9:10 pm

Re: Lox -Making it from scratch

Post by QueenBea » Fri Mar 21, 2014 10:14 am

Thx Kim, it sure is delicious....

Dissie
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Joined: Thu Oct 13, 2011 12:15 pm

Re: Lox -Making it from scratch

Post by Dissie » Fri Mar 21, 2014 11:43 am

Very nice tutorial! I loved seeing that! Excellent pics to boot!

QueenBea
Posts: 20224
Joined: Sun Jan 08, 2012 9:10 pm

Re: Lox -Making it from scratch

Post by QueenBea » Fri Mar 21, 2014 1:52 pm

Thx Dissie..... It is fun to taste the end result.

Bergy (RIP" Forever in our Kitchen)
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Re: Lox -Making it from scratch

Post by Bergy (RIP" Forever in our Kitchen) » Fri Mar 21, 2014 2:13 pm

Excellent tutorial Bea. Very easy to follow! Great photos

QueenBea
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Joined: Sun Jan 08, 2012 9:10 pm

Re: Lox -Making it from scratch

Post by QueenBea » Fri Mar 21, 2014 2:18 pm

Thanks Bergy, I was hoping to make it look as easy as it really is.

Shadows1
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Joined: Tue Aug 14, 2012 3:41 pm

Re: Lox -Making it from scratch

Post by Shadows1 » Sat Mar 22, 2014 2:54 pm

Wonderful how -to You should put this in the Food Photo Tutorial topic area also.
Fantastic photos Bea!

QueenBea
Posts: 20224
Joined: Sun Jan 08, 2012 9:10 pm

Re: Lox -Making it from scratch

Post by QueenBea » Sat Mar 22, 2014 7:21 pm

Thx Lee. I was going to post it there yesterday but that didn't work out, lol..... Will post it there tonight.

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