Smoked salmon lox
Moyn
1 1/2 lbs fresh salmon fillet, approx 1 " thick
(skin ON)
1 1/2 TBSP non idodized salt
1 Tbl hickory smoke salt
3 TBSP sugar
Mix together spices in a small dish.
Procedure:
Place large piece of clear plastic wrap on counter (enough to wrap fish afterwards)
Place salmon on plastic wrap with skin side down.
Thoroughly mix dry ingredients. Use all to cover meaty side of fish entirely.
Wrap plastic around the salmon, Enclose in plastic zip lock bag. Place in glass dish. Place in refrigerator.
Refrigerate for two days. Then turn plastic bag over so that meaty side ins down. Refrigerate for another four days.
Remover from fridge, from ziplock bag & from plastic wrap. Wash brine from fish under cold water. Pat completely dry, using paper towels (or your own if you can stand the fishy odor before you do your laundry, LOL).
Squeeze 1 lemon & cover fish with juice. Let stand 5 minutes.... Dry.... wrap dried fillets in plastic wrap. Seal in zip lock bag & place in freezer for at least 24 hours, or until 2 hours before serving. (keeps very well in freezer for months).
Using a very sharp knife, slice frozen salmon at an angle. Arrange on platter with garnishes, and
Moyn
1 1/2 lbs fresh salmon fillet, approx 1 " thick
(skin ON)
1 1/2 TBSP non idodized salt
1 Tbl hickory smoke salt
3 TBSP sugar
Mix together spices in a small dish.
Procedure:
Place large piece of clear plastic wrap on counter (enough to wrap fish afterwards)
Place salmon on plastic wrap with skin side down.
Thoroughly mix dry ingredients. Use all to cover meaty side of fish entirely.
Wrap plastic around the salmon, Enclose in plastic zip lock bag. Place in glass dish. Place in refrigerator.
Refrigerate for two days. Then turn plastic bag over so that meaty side ins down. Refrigerate for another four days.
Remover from fridge, from ziplock bag & from plastic wrap. Wash brine from fish under cold water. Pat completely dry, using paper towels (or your own if you can stand the fishy odor before you do your laundry, LOL).
Squeeze 1 lemon & cover fish with juice. Let stand 5 minutes.... Dry.... wrap dried fillets in plastic wrap. Seal in zip lock bag & place in freezer for at least 24 hours, or until 2 hours before serving. (keeps very well in freezer for months).
Using a very sharp knife, slice frozen salmon at an angle. Arrange on platter with garnishes, and