Jewish cooking is a mix of cooking styles from many cultures (Middle Eastern, Mediterranean, Spanish, German and Eastern European). One favorite Jewish dish is lox (cured salmon fillet). Lox is usually served on a bagel and is served with cream cheese and capers. Lox was introduced to the United States by Eastern European Jewish immigrants. Here’s a simple lox recipe that all fish lovers will enjoy.
- Using a tweezer, debone the salmon. Make sure all the small bones from the fillet are removed.
- Sprinkle kosher salt into both sides of the fish fillet. Wrap the fish with a plastic or aluminum wrap.
- Leave the fillet inside the refrigerator for 12 hours.
- After 12 hours, rinse the salmon in cold water.
- Taste the fillet. If the fish is too salty, soak it in water.
- Slice the fish into thin pieces.
- Serve with bagel and cream cheese.
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