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Classic Lox

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by

Ian
in

 

Classic Lox

A recipe for making classic lox (cured salmon) at home using a simple sugar, salt, and spice cure. The lox is traditionally cured for 3 to 4 days.
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Prep Time 30 minutes
Cook Time 0 minutes
Curing Time (Days) 4 minutes
Total Time 15 minutes
Course Appetizer, Breakfast
Cuisine Jewish, Scandinavian
Servings 500 g
Calories 6 kcal

Equipment

  • Shallow Baking Dish
  • Plastic Wrap
  • Heavy Object (for weighing)

Ingredients
  

Cure Mix

  • 4 pounds salmon fillet preferably the thick belly section
  • 1/2 cup granulated sugar
  • 1/3 cup kosher salt
  • 2 teaspoons coarsely ground multi-color peppercorns
  • 3 juniper berries
  • 2 cups finely chopped fresh dill
  • Chili pepper flakes optional

Instructions
 

  • Gather all 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 in 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.

Notes

The recipe suggests two variations for different flavors: 1) Add 1-2 teaspoons of a hard alcohol (Vodka, gin, pastis, or Pernod) to the cure mix for a back note of flavor. 2) Switch out the juniper for coriander seed, fennel (seed or fronds) or any other herb or spice.

Nutrition

Calories: 6kcalCarbohydrates: 0.2gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 77mgPotassium: 18mgSugar: 0.2gVitamin A: 1IUCalcium: 0.5mgIron: 0.03mg
Keyword Cured, Lox, Salmon
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