Pickled Lox Food

HOMEMADE LOX

Steps:

• Rinse salmon with water; pat dry with paper towels.
• Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
• Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
• Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
• Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

CONCORD PICKLED LOX

Steps:

• Place salmon in a glass, stainless steel or ceramic dish and cover with cold water. Cover the dish with plastic wrap and refrigerate 48 to 60 hours to freshen. Change water several times during soaking.
• Drain fish well. Trim away any cartilage and make sure no bones are still imbedded in the flesh. You can detect bones by running your fingers over the fish; pull them out with tweezers.
• Combine vinegar, water, pickling spice and 1 cup of sugar in a glass or stainless steel saucepan. Bring to a boil and simmer 20 minutes. Allow to cool.
• Cut the fish into 1/2-inch thick diagonal slices and layer the slices and onions in a glass, stoneware or pottery dish. Strain cooled marinade and pour over the fish and onions, completely immersing them. Either use a 4-quart dish or divide the fish, onions and marinade between two containers. Cover with plastic wrap, refrigerate and allow to marinate 24 to 36 hours.
• Whisk sour cream, remaining teaspoon of sugar and 1 tablespoon of the fish marinade until smooth.
• Remove salmon and onions from the brine and drain well. Gently layer the drained salmon and onions with the sour cream sauce. For best results, cover and refrigerate overnight before serving. Prepared pickled lox will keep five to seven days under refrigeration and actually improve during this period.

PICKLED SALMON

Steps:

• Rinse salmon, pat dry, and cut into 3/4 inch pieces.
• Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
• Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
• Rinse fish well and pat dry.
• While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
• Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
• Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
• Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
• When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
• Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.