History of lox & how to make them

Yield: 1 servings

Measure Ingredient
1 each Qty VERY fresh & fatty, whole salmon
1 each Lrg earthenware crock (or wooden keg)
\N \N Kosher Salts (or rock salt)
1 each Qty Clear flavorless oil
\N \N Comparable to the
\N \N Qty of salmon

YIELDS: 1 BIT

~ Skin the salmon keeping the skin as whole as possible. - Cut the salmon meat into thin slices. - Within the crock, (or keg), lay down a layer of salt to cover evenly. - Place one side of the salmon skin scale side up flat onto the salt layer. - Drizzle the oil lightly over the skin until shiny. - Lay one salmon slice atop the oiled skin. - Drissle the oil lightly over the salmon slice until shiny. - Layer the salts thinly atop the salmon slice to cover. - Repeat the layers as above alternating salt, salmon, oil for all remaining slices. - Before adding the final layer of salts, lay the other side of the skin scale side up atop the oiled salmon. - Drissle with oil until shiny. - Layer salts atop the final layer of skin to cover. - Cover entire crock (or keg) with multiple layers (3-4) of plastic wrap - Weigh down the top of the sealed crock (or keg) with heavy stones. - Store in a cool place 2 weeks prior to usage. - Eat when ready!~ NOTE: This will keep almost indefinitely, however, refrigeration is recommended. NOTE: For some additional flavor, smoking is optional. Lox comes from the German word "lachs," which means salmon, and came here with German-Jewish immigrants. Note that true lox is not smoked, merely brined, although the smoked salmon called Nova is often incorrectly referred to as lox. The name Nova comes from Nova Scotia, which is where that type of cold-smoked salmon first came from. Old-fashioned Jewish lox is saltier and oilier than Nova. It comes from a Jewish friend of mine in Long Island taken from her grandmother's (Isabella Bouer) recipe.Also, she wishes to ask you to please enjoy this, her grandmother would want it that way... I hope this helps you out. Posted in rec.food.history 1995 by Leah Smith, but I think it was a forwarded message from another person. Posted to Fidonet's Cooking Echo 5/95 by Joell Abbott.

Submitted By JOELL ABBOTT On 05-24-95

Similar recipes