Robert’s Smoked Lox
Robert's Smoked Lox
Author: Robert Ziegler Cynthiana, KY
This recipe is a huge hit with my family. They demand that I bring it to Christmas dinner every year
- 1 large salmon fillet
- 1 ounce pink salt
- 8 ounces kosher salt
- 3 juniper berrys crushed up
- 1 tablespoon fresh round white pepper
- Pat excess moisture off of salmon fillet with a paper towel.
- Put salmon fillet into a ziplock bag (or a foodsaver bag) pour the cure into the bag and toss to coat the salmon.
- Vaccume pack your foodsaver bag or seal the ziplock bag, then place the salmon in the refrigerator.
- Flip salmon every 24 hours.
- Do this until the entire fish has firmed up.
- Remove the fillet from the bad and discard the bag and fluid.
- Place the fillet in a large bowl full of fresh water for about 1 hour,
- this process is called freshening, it removes some of the excess salt.
- At this point you have cured salmon, go ahead and slice a small piece off and sample.
- If it is still too salty, place the fish back into a fresh bowl of water for about an hour.
- Now for the smoking, cold smoke at no higher than 85 degrees for about an hour
- using only Just Smoked Salmon's Western Red Alder wood chips!
- cover in plastic wrap and return to refrigerator for 24 hours.
- Slice SUPER thin and on the bias, serve with bagels and cream cheese!
- My recipe for my famous lox and cream cheese spread4 ounces lox rough chopped into +/- ½" bits
- TBS Reeces brand capers
- ounces cream cheese
- ounce milk
- green onions chopped
- tsp dried or ½ tsp fresh dill chopped
- tsp garlic powderWarm the cream cheese in the microwave just until it thins out a little bit
- and is easier to work with.
- Combine and mix all ingredients and store in refrigerator over night to allow flavors to marry.
- Serve with bagels.