Prep:20 mins
Cook:0 mins
Curing:72 hrs
Total:72 hrs 20 mins
Servings:6 servings
Lox and bagels are a classic New York brunch dish that’s now enjoyed around the world. But in general, the fish sitting atop the bagel is actually smoked salmon, not true lox, which is seasoned, salted, and dill-cured salmon rather than smoked. The curing process of lox is easier and quicker because the salmon isn’t smoked, and the result is a sweet, tasty, and tender slice of salmon.
Lox can be used in many dishes: sliced thickly and served alongside potatoes, dill and horseradish; on blini as canapés; or as the filling for a straightforward sandwich on rye bread.
For a tastier and fattier lox, use squeaky fresh fish, and the thick belly section of the fish, rather than the thinner tail end. If you have any doubts about the freshness of the fish, buy a frozen piece or freeze it for 24 hours before curing it to ensure there are no parasites. If you’re using a frozen piece of salmon, defrost it thoroughly before starting the recipe.
The lox will keep well in the refrigerator for five days. If you bought frozen salmon or froze it before curing, do not refreeze.
Ingredients
- 4 pounds salmon fillet, preferably the thick belly section
- 1/2 cup granulated sugar
- 1/3 cup kosher salt
- 2 teaspoons coarsely ground multi-color peppercorns
- 3 juniper berries
- 2 cups finely chopped fresh dill
- Chili pepper flakes, optional