Bagels, red onion, schmear, capers, lemon and dill for breakfast!
First up, check your fish for any pin bones. Those are the tiny bones along the thick side of the fish. Your salmon may not have any- mine didn’t! But if you do simply remove with tweezers or your hands if you are dexterous like that.
Next up, mix your salt and sugar. Then simply cover the salmon completely on both sides in the mixture.
Then cover your fish tightly with saran wrap. Cut a slit in one end where the fish juices can escape.
Now we have to refrigerate the lox for curing! I put mine in a cake pan. Then covered it with my toaster pan and weigh it down with a bottle of olive oil. Any heavy object will do!
Now you want to tilt the salmon curing contraption so the fish juices drain to one side. I used a sauce pan top to prop up one side of the pan.
After 24 hours check on your salmon. It should start looking like lox and some of the fish juices should be piling up. Check on your salmon- if all the salt/sugar mixture is gone, reapply and rewrap. If there is still salt on the fish, no need to reapply. Drain the fish juices and put the lox back for another 24 hours.
After 48 total hours unwrap the lox and wash it off well. The skin should peel off easily at this point. If it doesn’t, you can always filet it off with a sharp knife.
Now just cut off small pieces against the grain on an angle and you’ve got lox!
Serve with the above accoutrements.
Cook time is curing time.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/homemade-lox/