The Beauty of Homemade Lox

2022 Year of Aesthetics Series №12

Homemade Lox are easy to make and fresh, red and translucent and just better than anything you can get at a Deli or a market. There is a simple repeatable method that yields wonderful results. The product is of deep red color and wonderful texture and is pleasing to the eyes as well as the palate. A balance of wonderful fish and salt. I find making my own has an artisanal satisfaction and truly they look fantastic.

NOTE DO NOT SKIMP ON THE SALMON!

Variation on recipe from Michal Ruhlman's 20, note Ruhlman overuse of citrus zest is to be avoided… (Source not paid endorsement), I diverge from him a bit.

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

Recipe

1 cup Kosher Salt (large grain low density salt allows cure without burning or over salting the fish)

1 cup of sugar

1/2 tsp to 1 tsp course ground black pepper

1/2 tsp celery seeds (optional)

Mix

get two sheets of tin foil lay flat

pour 1/3 of the mixture and place 1 pound to 1 1/2 skin down on tip

Do a light dusting of lemon or orange zest (I do orange) on top of the salmon (don’t go crazy) (optional)

Pour rest on top of the fish and wrap so all surface are salt covered

Cold press for 24 hours

Remove from press rinse off salt and carefully cut off skin

Can have some right away or you can refrigerate for 48 hours and let salt come to even distribution in the fish.

Cut thin and serve with bagels, on crackers in salads etc.

Post press and rinse

Salt, Wrap Press