Smoked Salmon Lox Recipes

SMOKED SALMON - LOX RECIPE

Steps:

• Rinse the salmon and pat it dry with a paper towel. If it has skin, leave the skin on. If you feel any bones in the salmon while you are doing this, remove them - tweezers are useful for this.
• Combine the salt and sugar (and pepper and herbs, if using), and rub the seasoning all over the salmon. You might have some extra seasoning that you haven't used up - if so, just place it on top of the salmon.
• Get a large piece of plastic wrap. Place the salmon skin-side down. Wrap the salmon tightly with plastic wrap and place it in a container that has a lid. Cover with a lid and place in the fridge.
• After 2-3 days, rinse the whole salmon under cold water. Thinly slice the salmon. Serve immediately, or transfer to a clean container, cover, and store refrigerated until serving.

PASTA WITH SMOKED SALMON AND CAPERS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

VEGAN SMOKED SALMON (VEGAN CARROT LOX)

Steps:

• Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
• Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
• Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
• Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
• Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
• When you're ready to use, remove carrot lox from the fridge and allow to come to room temperature.
• Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.

HOMEMADE LOX

Steps:

• Rinse salmon with water; pat dry with paper towels.
• Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
• Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
• Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
• Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

CLASSIC LOX RECIPE

Steps:

• Gather the ingredients.
• Cut the salmon in half across the fillet into two halves.
• In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes , if using.
• Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
• Place the second fillet flesh side down on top to create a "salmon sandwich." Wrap the fish pieces tightly in plastic wrap.
• Put the "salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
• Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
• When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels , thick if it's meant to be the main course.

HOW TO MAKE LOX (EASY SALMON LOX RECIPE)

Steps:

• Rinse the salmon fillet under cold water. Pat dry.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.