Listen & Be Heard Weekly Archives

I think everyone loves lox. If you go over to Listen & Be Heard in the morning, you?ll find lots of people having a bagel with cream cheese and lox in the morning for breakfast. I think that almost all of the lox we?ll find in the restaurants or markets today, comes from a form of of lox that?s prepared by smoking the salmon. But, one year when I was wandering around in Scandinavia I discovered a form of lox they prepared that?s much simpler than the smoking process and in my estimation, equally tasty. So here goes!

[tag]Gravlax[/tag]

1 3 to 4 LB. Salmon Fillet (skin on)
2/3 cup coarse salt
1/2 cup sugar
1 bunch fresh dill

And if you wish: Minced onion, minced jalapeno, or black pepper

The Process

After slashing the salmon skin a number of times, put a small layer of the mixed salt and sugar and sprinkle of the dill, in a glass tray. (That will fit in you refrigerator) Put the fillet in the tray, skin side down, cover and rub it in the mix of sugar and salt, then cover with the dill. Press it all down and cover fillet with either a piece of glass or as in my case a cleaned piece of wooden board. Then you can either use a brick to weigh it down, or as I, a number of unopened canned beans, and place in fridge to cure. It will take anywhere between 24 and 36 hours. Check it every 12 hours. If liquid forms, spoon it over the fillet.

When done, brush off all coverings, slice it thinly. and you might enjoy a sprinkle of lime on it.

ENJOY!!!

[tags]Gravlax recipe, lox recipe[/tags]

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