NorCal Kayak Anglers

General => Recipes => Topic started by: Eddie on February 06, 2018, 08:59:29 AM

Title: Make lox
Post by: Eddie on February 06, 2018, 08:59:29 AM
Anyone make authentic, cold smoked lox, lightly salted, stored in olive oil?  My wife does not want gravlax, and hot smoked is ok, but I want to make this for her so I can continue to slay salmon without this puzzle, if slaying occurs of course... :smt006
Title: Re: Make lox
Post by: KPD on February 06, 2018, 12:24:17 PM
Curious to hear what others have to say.

My go-to lox recipe is to cover 1 lb of salmon in 1/4 cup of sugar + 1/4 cup of salt. Wrap tightly and refrigerate for a day or two depending on how thick the fillet is. Is this what you call gravlax? If you want a smokey flavor you can use smoked salt.

I don't really miss the smoke flavor much, and figure I am better off without the toxins.
Title: Re: Make lox
Post by: Eddie on February 06, 2018, 01:36:21 PM
Yes, that is gravlax.  Seems to dry the fish out a little too much but maybe there is a middle ground., and thanks :smt006
Title: Re: Make lox
Post by: crash on February 06, 2018, 01:55:11 PM
Just make it like you would gravalax but omit dill and use liquid smoke, smoked salt, or some other clever way of imparting a smoke flavor without actually smoking the fish.  Cheating?  Maybe, but it's easier and darn near foolproof.
Title: Re: Make lox
Post by: Eddie on February 06, 2018, 02:09:21 PM
Just make it like you would gravalax but omit dill and use liquid smoke, smoked salt, or some other clever way of imparting a smoke flavor without actually smoking the fish.  Cheating?  Maybe, but it's easier and darn near foolproof.
Hmmm, I'm reaching that conclusion, might open the big chief door to bring the temp down, or cure in a wet brine in the fridge, no spices.  Smoked salt seems to be a great option, thanks :smt006
Title: Re: Make lox
Post by: Scurvy on February 09, 2018, 01:59:04 PM
Smoked salt is just salt that has been tossed w/ liquid smoke and dried out.  I thought that proper gravlax brine has vodka in it too.  Lox is not smoked, which imparts heat no matter what, it is brined.
Title: Re: Make lox
Post by: KPD on February 09, 2018, 07:24:05 PM
Here's what my lox usually looks like. It's one of my very favorite ways to eat salmon. If others have recipes or tips, please share. I've done really complicated recipes with beets, vodka, horseradish, fresh dill and so on, but currently favor plain salt and sugar.
Title: Re: Make lox
Post by: Eddie on February 10, 2018, 01:45:28 PM
Yum to da max!
Title: Re: Make lox
Post by: polepole on February 10, 2018, 05:35:44 PM
Smoked salt is just salt that has been tossed w/ liquid smoke and dried out.

Or salt that has spent some time in the smoker.  I got a small bowl of salt in the smoker right now, along with some bacon.

-Allen
Title: Re: Make lox
Post by: alien on February 10, 2018, 05:59:16 PM
looks very yummy!
Title: Re: Make lox
Post by: cal.ndn-yakin on February 10, 2018, 06:01:11 PM
That looks delicious KPD.     I was thinking the same thing about putting some salt in the smoker with the next batch of trout.

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Title: Re: Make lox
Post by: spinal tap on February 10, 2018, 11:55:12 PM
Lox was a minor obsession a few years back.  I do cold smoke it after the cure but everything is done lightly as we usually say it within a few days. I hope to get into some salmon this year to do this again.