Here's a quick, fun recipe for making your own lox.You'll need fresh salmon, make sure it looks nice and red and not spoiled when you buy it. Kosher salt and sugar for salting and for spices, I'm currently using dill and dry mint.
Remove skin from the salmon pieces. Mix together 3 parts salt and 1 part sugar and sprinkle on both sides making sure there's a nice even layer. Very sparsely sprinkle dill on both sides. For each side, crumble 1 dry mint leaf with your fingers and sprinkle on top of the dill. Cover with another plate and refrigerate for 24 hours. Check the salmon occasionally and remove any liquid from the plate.
To make the cure salmon resemble lox, place a 1lb metal can, for example, of tomato sauce, on top. The sugar to salt ratio can be varied as long as there's at least 2 parts salt to 1 part sugar. For flavoring you can also use parsley, crushed black pepper or any other spices you like.
thanks, will surely try it. Funny though, i went on your blog to ask for the recipe of yemenite soup, and found a recipe for lox! anyway, the recipe I tried sucked, so do you mind sharing? Shabbat shalom!
ReplyDeleteHere's my wife's message from FB:
ReplyDelete2lbs beef bones or 1 lb bones and 1 lb flanken
2 qt water
1 onion, whole
3 carrots, sliced
2 stalks celery, sliced
2 to 3 potatoes, cubed
3 tablespoons tomato paste
1 to 2 tablespoons curry powder
1 bunch parsley
1/2 teaspoon salt
1/4 teaspoon cumin (optional)
Place bones and water in a 6-quart pot and bring to boil. Skim residue from top and discard. Add remaining ingredients. Simmer 2 1/2 hours.
Now for the changes. I use a bigger pot so I use about 3 pounds of meat and more water. The meat could be anything, althouth I end using lamb most often. I still use 3 carrots, but more potatoes. Also, I use a 28oz can of crushed tomatoes with basil. I leave out the celery, and use indian curry (3 tablespoons) and ground cumin (1/4 teaspoon *2). I also add twice the amount of salt than in the original recipe. Once the meat and the water boil, I add the vegetables, crushed tomatoes, spices, salt and sliced parsley on top. I then bring it to boil again and then simmer it on a small flame for 2 1/2 hours.
Some amounts depend on the size of the pot, so you will see how much to use. I hope that it comes out to your liking. Let me know how it comes out.
thank you for the prompt reply! I will definitely keep you posted. btw, what is FB?
ReplyDeleteFacebook
ReplyDeletelooks good, but does it taste like nova or belly lox? (i only eat the latter)
ReplyDeleteI don't buy lox so no idea.
ReplyDeleteThe taste also depends on the spices you use.
Also, to make to make it resemble commercial lox, use at least a 2lb weight.
awesome salmon lox recipe! came out really good and fast. The soup was also very good, but needs a bit of tweaking here and there to make it "ours." Thanks a lot!
ReplyDeleteWe eat that soup for like half a week. We use the 3.99/lb meat from Glatt Mart.
ReplyDeleteBest salmon prices around me in Midwood are $5.49-$.99 per lb in Paperific (Coney Island between J & K). Alan
ReplyDeleteMoshe, Leah and Shlomik are among the most hospitable hosts I've had a pleasure spending shabbos seudos by. Thank you :) Alan
ReplyDeleteJew welcome :-D
ReplyDeleteMade your soup again (was looking for lox recipe and decided to give this soup a try). This time I made it in crockpot and it was delicious! Don't know what exactly was just right last time, maybe the lack of crock pot, but this time it was awesome! Thank you!!!
ReplyDeleteMeant to say was NOT just right and why it needed tweaking
ReplyDeleteWeird, never made it in a crockpot.
ReplyDelete