One of the cool things about cooking cheater barbecue is the thought that something is going on inside that slow cooker or behind the oven door while you’re off doing something else. The same is true with making lox in the fridge. Our method is just a simple take on classic cold smoking with a little bottled smoke. The fish “cooks” in sugar and salt and cold-smokes in the fridge. Three days later, like magic, you’re in lox. Serve with toasted bagels and cream cheese or dark rye bread with chopped hard-cooked egg, capers, and red onion.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
COMBINE the sugar, salt, and bottled smoke in a small bowl and blend into a paste.
Step 2
LAY the salmon (skin side down) on a piece of plastic wrap large enough to completely seal the fish. Spread the paste over the fish. Top with the dill, if using.
Step 3
SEAL the fish tightly in the plastic wrap and set it in a dish that will catch the juices.
Step 4
PLACE a clean, foil-wrapped brick on top of the fish and refrigerate. The lox will be smoked and cured in three days.
Step 5
UNWRAP the fish and discard the dill. Transfer the fish to a board and thinly slice on the diagonal with a sharp knife.
