Lox and bagels are a classic New York brunch dish that is now enjoyed all over the world. But generally speaking the fish that is on the bagel is actually smoked salmon not true lox which is seasoned salted and dill-brined salmon instead of smoked. The lox brining process is easier and faster because the salmon is not smoked and the result is a sweet flavorful and tender slice of salmon.
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RECIPE FOR HOMEMADE LOX || EASY GRAVLAX RECIPE || 3 INGREDIENTS + 5 MINUTES || HOW TO PAIN SALMON
Lox can be used in many dishes: thickly sliced and served with potatoes dill and horseradish; on blinis as an appetizer; or as a filling for a simple sandwich on rye bread.
For a tastier and fattier lox use squeaky fresh fish and the middle portion of the fish including the belly rather than the thinner tail portion. If in doubt about the freshness of the fish buy a frozen piece or freeze it for 24 hours before curing to ensure that there are no parasites. If using a frozen piece of salmon thaw it thoroughly before starting the recipe.
Lox will keep in the refrigerator for five days. If you bought frozen salmon or froze it before brining do not refreeze it.
