Make Your Own Homemade Lox
There’s nothing like flat bread topped with crème fraîche and thinly sliced lox—unless it’s with lox you made yourself! Take your lox love to the next level (and save some dough) by curing your own fresh salmon. All it takes is a few simple ingredients and a bit of patience, and you could be serving up your own delicious homemade lox at next Sunday’s brunch.
2 1-lb Sockeye salmon fillets, bones removed
1/2 cup sugar
1/2 cup kosher salt
2 tsp white pepper
3/4 cup fresh dill, finely chopped
Rinse salmon well under cold water and pat dry with a paper towel. (a) Make a few cuts on the skin to allow seasoning to penetrate both sides. Run your fingers along the fillet to ensure all bones are removed, using a needle nose plier to remove any. Lay two lengths of plastic wrap on the counter, slightly overlapping. Place fillets side by side on plastic wrap.
Mix sugar, salt and pepper in a bowl. (b) Massage both sides of each fillet with the seasoning and sprinkle the fish with the dill.
Stack the two fillets, flesh sides together. (c) Wrap with the plastic, then wrap parchment paper around the plastic and tie with string.
Place the salmon in a dish and weight with a cutting board or plate. Refrigerate for 2 to 4 days, turning the salmon a few times and pouring off the accumulated liquid each time. Once cured, rinse the salmon in cold water and pat dry. Cut thin slices without getting too close to the skin. Serve on flat bread topped with Sierra Nevada Organic crème fraîche, pickled onions and dill.