|~ whole sockeye ~|
Lox is fish that has been cured with salt & sugar & a herb (usually dill) & other seasonings (depending on the chef). I decided to experiment once again!
|~ remove fillet ~|
|~ sockeye & thyme ~|
Since I didn't have dill this year (yes, I was able to finally grow it, but it was more ornamental than practical...) I decided to use thyme. Hope this works!
|~ coat in salt & sugar & pepper ~|
|~ add thyme ~|
Place a large amount of herb on top & then wrap the fillet in 2 layers of plastic wrap.
Some recipes call for daily flipping & daily unwrapping & basting in the liquid that comes out & for a weight to be placed on top... But the idea is to leave it in the fridge for 24 to 72 hours. Again, it will depend on the chef as to what the end product will be. I'm trying to keep it simple - I flip the fillets in the morning & again in the evening & I do have a weight on it.
|~ lox almost ready ~|
I decided to see how the curing process was coming along, so this morning I unwrapped one & cut a thin slice off the end. Would have tasted better if I had rinsed it off (ooo salt & pepper!) but I think it's coming along & I'll more than likely unwrap, rinse & dry off the fillets tonight after work.
Fingers crossed - I've had lox before, but it was a cold smoked product. Will let you know how this curing process works & if I need to do some more research & refine the process. So much easier than brining & smoking & canning!! But then again, I'm always keen to learn something new & experiment in the kitchen!