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Lox on an Everything Bagel with Cream Cheese
(Curing your own Salmon at home is easy and fun. And! It’s way less pricey than buying Lox or cured fish at the store. Here’s how)
You will need: plastic cling wrap, 2 Baking sheets, and Kitchen Weights.
*This recipe will take you 4 days to complete.
**Easy Difficulty**
Serves 8
2 (1 lbs / 460 g) thin Salmon Fillets, skin still attached,
½ cup / 130 g Sea Salt
¼ cup / 65 g White Sugar
1 Tbsp / 15 g Ground Black Pepper
4 Tbsp / 60 ml Vodka
2 Tbsp / 30 g Lemon Zest
2 Tbsp / 30 g Lime Zest
2 Tbsp / 30 g Orange Zest
1 cup / 140 g Fresh Dill, chopped
1.) Rinse the two Salmon Fillets under cold water, and then pat dry with some Paper towels. Then with kitchen pliers or clean tweezers, remove any bones still in the meat. Make sure the scales have been removed fully by taking the back end of a knife and scraping down along the skin. Rinse again in cold water, and pat dry again with paper towels. Set aside.
2.) On a baking sheet, place two squares of plastic cling wrap on the baking sheet. This is where we’ll be wrapping up our two Salmon fillets. Each square should be about three layers of thick. Place each salmon on their own square.
3.) In a large bowl, combine Sea Salt, Sugar, Black Pepper, Vodka, Lemon Zest, Lime, Zest, Orange Zest, and Dill. Mix together thoroughly. Pour this mixture evenly over both Salmon Fillets. Press the curing mixture into the meat gently, then wrap the Fillets with more plastic wrap all the way around. The packages should be tight enough to hold the curing mixture to the Fillets, but loose enough that they remain flat.
4.) Place a second baking sheet bottom side down on top of the Salmon Fillet Packages, and place kitchen weights on top of the top baking sheet to press the Fillets. You should aim for about 4 lbs / 1.8 kg of weight pressure. You can use cans from your pantry if you don’t have Kitchen Weights. Place the baking sheets and Salmon into the fridge and let cure for 3 days (72 hours). Yep 3 full days! For best results, drain the juices that have seeped out from the Salmon and collected in the baking pan. We want to draw out as much moisture as possible.
5.) Once 3 days have passed, remove the Salmon from the fridge, and unwrap. Rinse the Salmon Fillets under cold water to get rid of the seasoning mixture. The Lox should have darkened in color slightly, and become firmer. Pat dry with paper towels and slice the Lox with a sharp knife into thin strips. As thinly as possible. Avoid the skin. Normally the skin will be discarded, but you can technically eat it if you like. I wouldn't recommend it though.
6.) Toast a Bagel of your choice, spread some cream cheese on the bagel, and place some Lox on top. Garnish with some Dill and Enjoy a salty, tart, slightly sweet breakfast!
Extra Info: Lox is a great breakfast item, even if my recipe isn't kosher. It also is great for Brunch. Cured Salmon can be intense for some people so if your guests can’t handle Sushi, then they might not be able to handle Lox. Lox is tart from the citrus zest, salty from the sea salt, sweet from the sugar, and sort of earthy from the black pepper and Vodka.
This recipe is a simple one. You can definitely make it fancier by using Hickory Smoked Sea Salt instead of regular Sea Salt. You could use Lemon Vodka instead of regular Vodka. I recommended wild caught Salmon. Farm raised Salmon always seem to be filled with dyes.
You could add minced Fresh Garlic to the mixture as well, but not too much. I find Garlic over powers the flavors of your herbs if you’re not careful.
Remember to get the freshest Salmon available to you! Your local Fish market will be a better place to find fresh fish than your grocery store, unless your grocery store happens to have a fresh fish market in it, of course. Happy Eating!
Extra Photos
Lox Mise En Place
http://www.furaffinity.net/view/13279457/
The Brine Mixture
http://www.furaffinity.net/view/13279485/
Salmon all coated and ready for wrapping
http://www.furaffinity.net/view/13279506/
Salmon packages ready for the 3 days of curing in the fridge!
http://www.furaffinity.net/view/13279529/
Time to slice.
http://www.furaffinity.net/view/13279542/
(Curing your own Salmon at home is easy and fun. And! It’s way less pricey than buying Lox or cured fish at the store. Here’s how)
You will need: plastic cling wrap, 2 Baking sheets, and Kitchen Weights.
*This recipe will take you 4 days to complete.
**Easy Difficulty**
Serves 8
2 (1 lbs / 460 g) thin Salmon Fillets, skin still attached,
½ cup / 130 g Sea Salt
¼ cup / 65 g White Sugar
1 Tbsp / 15 g Ground Black Pepper
4 Tbsp / 60 ml Vodka
2 Tbsp / 30 g Lemon Zest
2 Tbsp / 30 g Lime Zest
2 Tbsp / 30 g Orange Zest
1 cup / 140 g Fresh Dill, chopped
1.) Rinse the two Salmon Fillets under cold water, and then pat dry with some Paper towels. Then with kitchen pliers or clean tweezers, remove any bones still in the meat. Make sure the scales have been removed fully by taking the back end of a knife and scraping down along the skin. Rinse again in cold water, and pat dry again with paper towels. Set aside.
2.) On a baking sheet, place two squares of plastic cling wrap on the baking sheet. This is where we’ll be wrapping up our two Salmon fillets. Each square should be about three layers of thick. Place each salmon on their own square.
3.) In a large bowl, combine Sea Salt, Sugar, Black Pepper, Vodka, Lemon Zest, Lime, Zest, Orange Zest, and Dill. Mix together thoroughly. Pour this mixture evenly over both Salmon Fillets. Press the curing mixture into the meat gently, then wrap the Fillets with more plastic wrap all the way around. The packages should be tight enough to hold the curing mixture to the Fillets, but loose enough that they remain flat.
4.) Place a second baking sheet bottom side down on top of the Salmon Fillet Packages, and place kitchen weights on top of the top baking sheet to press the Fillets. You should aim for about 4 lbs / 1.8 kg of weight pressure. You can use cans from your pantry if you don’t have Kitchen Weights. Place the baking sheets and Salmon into the fridge and let cure for 3 days (72 hours). Yep 3 full days! For best results, drain the juices that have seeped out from the Salmon and collected in the baking pan. We want to draw out as much moisture as possible.
5.) Once 3 days have passed, remove the Salmon from the fridge, and unwrap. Rinse the Salmon Fillets under cold water to get rid of the seasoning mixture. The Lox should have darkened in color slightly, and become firmer. Pat dry with paper towels and slice the Lox with a sharp knife into thin strips. As thinly as possible. Avoid the skin. Normally the skin will be discarded, but you can technically eat it if you like. I wouldn't recommend it though.
6.) Toast a Bagel of your choice, spread some cream cheese on the bagel, and place some Lox on top. Garnish with some Dill and Enjoy a salty, tart, slightly sweet breakfast!
Extra Info: Lox is a great breakfast item, even if my recipe isn't kosher. It also is great for Brunch. Cured Salmon can be intense for some people so if your guests can’t handle Sushi, then they might not be able to handle Lox. Lox is tart from the citrus zest, salty from the sea salt, sweet from the sugar, and sort of earthy from the black pepper and Vodka.
This recipe is a simple one. You can definitely make it fancier by using Hickory Smoked Sea Salt instead of regular Sea Salt. You could use Lemon Vodka instead of regular Vodka. I recommended wild caught Salmon. Farm raised Salmon always seem to be filled with dyes.
You could add minced Fresh Garlic to the mixture as well, but not too much. I find Garlic over powers the flavors of your herbs if you’re not careful.
Remember to get the freshest Salmon available to you! Your local Fish market will be a better place to find fresh fish than your grocery store, unless your grocery store happens to have a fresh fish market in it, of course. Happy Eating!
Extra Photos
Lox Mise En Place
http://www.furaffinity.net/view/13279457/
The Brine Mixture
http://www.furaffinity.net/view/13279485/
Salmon all coated and ready for wrapping
http://www.furaffinity.net/view/13279506/
Salmon packages ready for the 3 days of curing in the fridge!
http://www.furaffinity.net/view/13279529/
Time to slice.
http://www.furaffinity.net/view/13279542/
Category Photography / Tutorials
Species Unspecified / Any
Size 1168 x 658px
File Size 52.2 kB
Oh yes. I forgot to mention the skin in the recipe, didn't I? I'll fix that now, haha. I normally discard the skin, however, you can technically eat it. It's full of vitamins and minerals. It just doesn't taste all that great. It'll be very bold and fishy. I wouldn't recommend eating the skin though. Best just to slice the cured salmon off the skin and throw the skin away. Presentation wise, Fish Skin can look unappetizing to some people anyways. Hope this helps.
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