Jewish Cooking: Homemade Lox

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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