Homemade Lox means one satisfying breakfast ahead! Bagels and lox are my go-to, but really lox can be served any way you wish!
The process of curing the salmon is an simple process that takes little effort, combined with a some down time. The fish takes about a day to properly cure, so I always make this ahead of time for a special occasion, like a brunch. Everyone really appreciates the effort, and in actuality it takes very little prep time.
Start with a 14-16 oz of Salmon, preferably Loch Duart.
Finely chop a bunch of fennel fronds, dill, and tarragon.
Coat the Salmon in the chopped herbs.
Give it a good rub…
…and be sure to coat both sides.
In a separate bowl, add 1/2 cup of sugar…
…and 1/2 a cup of salt.
Give it a good mix.
Coat the Salmon filet thoroughly.
Give it a good rub…
…on both sides.
Cover with plastic and let it sit overnight or for a least 12-24 hours.
The longer it sits, the saltier it gets.
Now it’s cured.
Rinse off the excess salt & sugar.
Pat dry the fillet.
The Homemade Lox are now ready to serve—however you desire!
I prefer to slice thinly…
…about an 1/8″…
…and use it to make a Bagel and Lox.
A little pepper and chives to taste…
…and I’m ready to ENJOY!
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| Top Left: Bowl Set | Top Middle: Baking Dish | Middle Right: Shun Kaji Knife | Right: Pepper Grinder |
| Bottom Left: Boos Cutting Board | Bottom Middle: Shun Kaji Knife Set |
