INGREDIENTS

INSTRUCTIONS

(This recipe may also be found the recipe collection on my website, address
in signature line.)
This makes a product not unlike the lox you get in at the deli, but if
you're expecting that worn-out taste, forget it...you'll love the freshness
of this. My source recommends freezing the fish for several days up to two
weeks to kill certain undesirable organisms. My future daughter-in-law who
is a bacteriologist says that nothing could survive all that salt...but
don't worry about a salty taste...this produces a sweeter lox, more like
Nova.
When the fish is cured (not before), I drain off the liquid that
accumulates and slice what we'll be eating, refrigerating the remainder for
another meal...though it hurts nothing to slice it all at once.
As for the fish itself, my number one choice is fresh Norwegian salmon,
followed by Alaskan King salmon. There are other varieties which are
suitable, but avoid silver salmon and others which do not have the deep
pink or red color.
I often buy salmon fillets when they go on sale (like this week) so I can
make it year-round. Right now, I can pay 4.99/pound for it...do the math.
Last thing: if you do not have fresh dill, omit it. Do NOT substitute dried
dill.
1.Rinse the fish and pat dry. Use a tweezers to remove any bones.
2.Combine the salt, sugar and pepper.
3.Divide half the salt mixture between the two fillets, rubbing into cut
sides.
4.Turn fish and use the remaining salt to rub on the skin sides.
5.Place one fillet skin side down in a Ziploc bag. (Place bag on plate or
in a bowl, just in case it leaks.)
6.Top with half the dill and all the onion.
7.Top this with the remaining dill and the other fillet, cut side down.
8.Seal the bag, pressing out the air.
9.Place bag in a bowl. Top with a small plate and weight it down with a
couple of 1-lb cans.
10. Refrigerate for 48 hours, turning once or twice a day.
11. When ready to serve, discard dill and onion and pour off the
accumulated moisture (do not drain this off before the 48-hour period is
over).
12.Slice thinly on an angle.
Posted to JEWISH-FOOD digest V97 #036
From: Mimi & JB Hiller <hiller@smartlink.net>
Date: Tue, 24 Sep 1996 14:08:42 -0700

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