Bagels, Creamcheese and Lox. An Awesome Combination but the Lox costs too much.
Lox and or known as Gravlax is just salt/dill cured salmon and very easy to make.
Heres how I do it.
2lbs of Defrosted Wild Salmon Filets ( must be wild salmon ) walmart or aldi the cheapest here
1/2 cup of white or brown sugar
1/2 cup of kosher salt or sea salt
1 tablespoon of black pepper
1 lemon squeased and then sliced, don't worry about the seeds
1 big handful of fresh dillweed Finely chopped or 4 tablespoons of dry ground dillweed (McCormick but its expensive)
Combine all seasonings in a 1 gallon freezer bag with 1 cup of water and then throw salmon filets in and mix with left over sliced lemon thrown in. Then squease all excess air from the bag and seal.
Now refridgerate for 48hrs
After 48hrs remove filets from bag and pat dry and vacuum pack and or ziplock bag them getting as much air out of the bag as possible.
Then refridgerate for 12 hrs and then filet the skin from the meat and thin slice the salmon meat
BTW Deepfry the skin for 40 seconds at 350F. for a crunchy type of a fish porkskin
Now Finally You Can Enjoy
SlicTrix/Greg
Lox and or known as Gravlax is just salt/dill cured salmon and very easy to make.
Heres how I do it.
2lbs of Defrosted Wild Salmon Filets ( must be wild salmon ) walmart or aldi the cheapest here
1/2 cup of white or brown sugar
1/2 cup of kosher salt or sea salt
1 tablespoon of black pepper
1 lemon squeased and then sliced, don't worry about the seeds
1 big handful of fresh dillweed Finely chopped or 4 tablespoons of dry ground dillweed (McCormick but its expensive)
Combine all seasonings in a 1 gallon freezer bag with 1 cup of water and then throw salmon filets in and mix with left over sliced lemon thrown in. Then squease all excess air from the bag and seal.
Now refridgerate for 48hrs
After 48hrs remove filets from bag and pat dry and vacuum pack and or ziplock bag them getting as much air out of the bag as possible.
Then refridgerate for 12 hrs and then filet the skin from the meat and thin slice the salmon meat
BTW Deepfry the skin for 40 seconds at 350F. for a crunchy type of a fish porkskin
Now Finally You Can Enjoy
SlicTrix/Greg
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