Introduction: How to Make Graved Lox Salmon - UPDATED!!
Graved lox is a yummy salmon appetizer. With a few simple steps, you can make your own and for a fraction of the price!
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Step 1: Ingredients
There isn't too much to the recipe. You will need:
1 large fillet of salmon (I got 2 smaller pieces, since that was all that the fish market had)
1 Cup Kosher Salt (it MUST be kosher salt!!)
2 Cups Sugar
A bunch of dill
Cracked Pepper Corns
Step 2: Mixing the Sugar & Salt
In a large mixing bowl, add the sugar & kosher salt. Use your hands to combine the ingredients well & set aside.
Step 3: Preparing the Dill
Wash a small handfull of dill under the tap. Then seperate the little bunches of dill from the main stalk. Grab a few of the little bunches between your thunb and fore finger and pull the dill leaves off of the stalks. Now chop the dill finely until you have a good half of a cup.
Step 4: Laying Out the Saran Wrap
Lay out a generous length of saran wrap over a cookie sheet. Sprinkle a moderate amount of the salt/sugar mix and dill on the plastic wrap. Now lay the salmon fillet, skin side down, on the salt/sugar mix.
Step 5: Adding the Salt and Sugar Mix
Sprinkle a generous amount of the salt/sugar mix over the fillet, covering it totally. Now grind a light covering of pepper over the salmon fillet.
Step 6: Adding the Dill
Sprinkle a generous amount of dill over the fillet. Now add 2 tablespoons of lemon juice and 2 tablespoons of whiskey over the salmon, covering the fillet as evenly as possible.
Step 7: Wrapping the Salmon
Wrap the fish tightly in the Saran wrap.
Step 8: Preparing the Fish for Refrigeration
The wrapped fillet now has to be prepared for refigeration. Since there will be some leakage of liquid, the salmon must be placed in some sort of pan that has a raised lip. Next, place a cutting board over the fish and place a weighted object ontop of the board. This ensures that the fish remains in constant contact with the curing mixture.
Every 24 hours, take the salmon out of the fridge and filp it over, replacing the cutting board and weight when you are finished. After four days, unwrap the salmon, brush off the loose dill and enjoy your graved lox!! Since this method only semi-conserves the fish, any lox that you do not eat must be refrigerated.
Step 9: After Four Days
So this is what the fish looks like after four days. Unwrap the salmon and quickly wash it under running water. Some people prefer to wipe off the reamining mix with a paper towel. After you wash the fish, gently pat it dry with a paper towel.
Step 10: Cutting the Salmon Into Slices
Now you get to make your yummy salmon apetizer. Cut the fish into slices, going with the grain of the filet. I like to leave the skin on the fish while some people cut it off. Slice only what you are going to eat right away and refrigerate the unused fish.
Step 11: Enjoy!
Add some lemon juice, red onion and capers and enjoy!!
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