Who here eats lox? I just made it for the first time and I can't believe how stupidly simple it is!
- Thread starter traca
- Start date
Most definitely. When I make it, I almost never make enough. My favourite method is
a sugar cure. Let people make their own canapes:
dill
thin lemon slices
cream cheese
On the thin-sliced dark rye bread squares.
If it's smoked, I love it with chopped red onion and capers.
Only the West Coasters are up this late.
a sugar cure. Let people make their own canapes:
dill
thin lemon slices
cream cheese
On the thin-sliced dark rye bread squares.
If it's smoked, I love it with chopped red onion and capers.
Only the West Coasters are up this late.
I've never made it. But, I serve it often. (Actually never occurred to me to try to make it). BUT
when I serve it, I serve with the dark bread that Marg referred to. I use my ramekins and put the following in them:
- Chopped Hard boiled egg
- Chopped tom
- Capers
- thinly sliced red onion
- cream cheese
- thinly sliced cucumbers in a vinegar / sugar mixture (only w/ my mom and dad visiting)
- bagels
Such a fun spread!!! How did you make it? (recipe or technique)
when I serve it, I serve with the dark bread that Marg referred to. I use my ramekins and put the following in them:
- Chopped Hard boiled egg
- Chopped tom
- Capers
- thinly sliced red onion
- cream cheese
- thinly sliced cucumbers in a vinegar / sugar mixture (only w/ my mom and dad visiting)
- bagels
Such a fun spread!!! How did you make it? (recipe or technique)
Yes, VERY easy and oh so good. I make ginger pickled
For any kind, the condiments mentioned are perfect. This is served with chive oil.
Ginger-Pickled Salmon
2 cups cider vnegar
1/2 pound fresh ginger, -- thinly sliced
1 1/4 cups sugar
1 1/2 tablespoons salt
1 1/2 teaspoons whole black peppercorns
1 1/2 pounds centercut skinless
salmon fillet
Cmbine the vinegar, ginger, sugar, and pppercorns in a pan. Add 2 cups of water and bring to a boil over high heat. Boil for 5 minutes. Let the brine cool to room temperature, then refrigerate overnight.
Put the salmon in a plastic bag and pour the cold ginger brine on top. Put in a
bowl so that the plastic bag keeps the salmon submerged in the brine and refrigerate for at
least 24 hours or up to 3 days. 36 hours is about perfect. The brine “cooks” the salmon.
You can test the “doneness”—it should not be completely “cooked”—a bright orange center is what you are looking for. Remove the salmon from the brine and pat dry. Can be stored for several days.
At serving time using a sharp knife, slice the salmon fillet crosswise as thinly as possible.
Serve on mini rye or pumbernickel triangles Topped with chive oil.
For any kind, the condiments mentioned are perfect. This is served with chive oil.
Ginger-Pickled Salmon
2 cups cider vnegar
1/2 pound fresh ginger, -- thinly sliced
1 1/4 cups sugar
1 1/2 tablespoons salt
1 1/2 teaspoons whole black peppercorns
1 1/2 pounds centercut skinless
salmon fillet
Cmbine the vinegar, ginger, sugar, and pppercorns in a pan. Add 2 cups of water and bring to a boil over high heat. Boil for 5 minutes. Let the brine cool to room temperature, then refrigerate overnight.
Put the salmon in a plastic bag and pour the cold ginger brine on top. Put in a
bowl so that the plastic bag keeps the salmon submerged in the brine and refrigerate for at
least 24 hours or up to 3 days. 36 hours is about perfect. The brine “cooks” the salmon.
You can test the “doneness”—it should not be completely “cooked”—a bright orange center is what you are looking for. Remove the salmon from the brine and pat dry. Can be stored for several days.
At serving time using a sharp knife, slice the salmon fillet crosswise as thinly as possible.
Serve on mini rye or pumbernickel triangles Topped with chive oil.
My IRL Cook the Book group is covering Dorie Greenspan's Around My French Table today. I made
her dilled gravlax and both the salmon and the sauce are fantastic! The sauce I plan on using on grilled fish. So delicious! I think it would be good over asparagus too (like a different form of hollandaise, and lighter.)
http://www.epicurious.com/recipes/food/views/Dilled-Gravlax-with-Mustard-Sauce-109242
her dilled gravlax and both the salmon and the sauce are fantastic! The sauce I plan on using on grilled fish. So delicious! I think it would be good over asparagus too (like a different form of hollandaise, and lighter.)
http://www.epicurious.com/recipes/food/views/Dilled-Gravlax-with-Mustard-Sauce-109242
No I remove the skin and slice. It's too messy for people to do themselves.
Well I should say, slice, off the skin, and serve. I put those actions in the wrong order. Use the skin to hold it all together while you slice but do not serve any of the skin. Best if sliced just before serving.
The only trick is to have a good thin slicing knife. My husband could do paper-thin slices that then curled up beautifully onto little breads.
(Isn't it a scorcher here this weekend? Yikes)
Well I should say, slice, off the skin, and serve. I put those actions in the wrong order. Use the skin to hold it all together while you slice but do not serve any of the skin. Best if sliced just before serving.
The only trick is to have a good thin slicing knife. My husband could do paper-thin slices that then curled up beautifully onto little breads.
(Isn't it a scorcher here this weekend? Yikes)
I feel so ridiculous. I used to make this regularly in the Caribbean where there was no salmon for
100,000 miles, fresh. Even dill was hard to find in the stores. Now I live in salmon country and have completely forgotten about it.
Thank you Traca. The sockeye season is almost over and I don't like Cohohoho, but I'm going to try to find something.
(I still feel stupid)
100,000 miles, fresh. Even dill was hard to find in the stores. Now I live in salmon country and have completely forgotten about it.
Thank you Traca. The sockeye season is almost over and I don't like Cohohoho, but I'm going to try to find something.
(I still feel stupid)
G
Guest
Guest
with bagels and cream cheese although have not had the pleasure for many years
steve2-in-la
Well-known member
On mini-potato-galettes with a dollop of creme fraiche, pinch of chives.
heather_in_sf
Well-known member
I love using Jacques Pepin's gravlox recipe with a brown sugar and maple cure, it's quite subtle
and I think it's easier to slice with the skin on, and I use the cheese/tomato knife.
An important note, you must use previously frozen salmon otherwise you risk parasites. I buy sushi grade salmon that has been frozen and thawed.
http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094578.htm
and I think it's easier to slice with the skin on, and I use the cheese/tomato knife.
An important note, you must use previously frozen salmon otherwise you risk parasites. I buy sushi grade salmon that has been frozen and thawed.
http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094578.htm
Jacques Pepin is coming to Alaska for PBS fundraising. I wonder if they'll serve this
An Afternoon with Jacques and Claudine Pepin – tickets are available by clicking HERE.
Saturday, September 20th at 1:30 p.m.
Grant Hall at Alaska Pacific University
4101 University Drive
Members $75
NonMembers $100
Join Jacques and his daughter Claudine for a presentation on techniques and how to become master of your own kitchen!
Followed by Book Signing. Books will be available for purchase.
Pepin Cocktail Hour and Meet and Greet
Saturday, September 20th at 5 p.m. – tickets are available by clicking HERE.
Quarter Deck at the Hotel Captain Cook
939 W 5th Ave, Anchorage, AK 99501
Members $150
NonMembers $175
Join Jacques and Claudine for this meet and greet, with wine and hors d’oeuvres.
Pepin Combo Ticket – tickets are available by clicking HERE.
$200
Members Only:
Special discount price on top of your member discount to attend both the cooking presentation and cocktail hour meet and greet.
Sunday. September 21st
An Evening with Jacques and Claudine Pepin Dinner – tickets available HERE
6-Course Dinner with Wine
Menu Inspired by Jacques Pepin and Prepared by Chef Rob Kinneen
5 p.m.
Crush Wine Bar & Bistro
343 West 6th Avenue
Members: $250
NonMembers: $300
An Afternoon with Jacques and Claudine Pepin – tickets are available by clicking HERE.
Saturday, September 20th at 1:30 p.m.
Grant Hall at Alaska Pacific University
4101 University Drive
Members $75
NonMembers $100
Join Jacques and his daughter Claudine for a presentation on techniques and how to become master of your own kitchen!
Followed by Book Signing. Books will be available for purchase.
Pepin Cocktail Hour and Meet and Greet
Saturday, September 20th at 5 p.m. – tickets are available by clicking HERE.
Quarter Deck at the Hotel Captain Cook
939 W 5th Ave, Anchorage, AK 99501
Members $150
NonMembers $175
Join Jacques and Claudine for this meet and greet, with wine and hors d’oeuvres.
Pepin Combo Ticket – tickets are available by clicking HERE.
$200
Members Only:
Special discount price on top of your member discount to attend both the cooking presentation and cocktail hour meet and greet.
Sunday. September 21st
An Evening with Jacques and Claudine Pepin Dinner – tickets available HERE
6-Course Dinner with Wine
Menu Inspired by Jacques Pepin and Prepared by Chef Rob Kinneen
5 p.m.
Crush Wine Bar & Bistro
343 West 6th Avenue
Members: $250
NonMembers: $300