2 to 21/2 lb. fillet of salmon
1/2 c. maple syrup
5 lb. rock salt
2 to 3 cups canola oil
Try your lox with one of these:
RED ONION & CAPER SPREAD
1/4 c. finely chopped red onion
2 Tbs. capers
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
8 ounces low fat cream cheese
Mix all ingredients with an electric mixer until well blended.
FRESH HERB & CHIVE SPREAD
1 Tbs. fresh sage, chopped fine
2 Tbs. fresh parsley, chopped fine
2 tsp. fresh thyme, chopped fine
1/4 c. fresh chives, chopped fine
3/4 c. silken tofu or low fat cream cheese
1/2 c. avocado
1 Tbs. fresh lemon juice
1/4 tsp. white pepper
1/2 tsp. Salt
Mix in food processor until well blended.
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CURING THE FISH
Wash the fish and pat dry. Lay the fish skin side down in a large pan and rub with the syrup. Allow to dry refrigerated, for 4 hours. Cover the fish with the salt and let sit for 8 hours, refrigerated.
Remove all the salt from the fish and from the pan. Put the fish back in pan and desalinate by running cold water at a slow pace over the fish in the pan for an hour. Pat the fish dry.
SMOKING THE FISH
Put a small piece of apple or cherry wood in the smoker's wood box. Set the smoker to 100F. Place the salmon on the highest rack and latch the door. Leave the smoker on 20 minutes and then turn it off. Leave the fish in the smoker for an hour without opening the door.
Remove the salmon and place face down in about 2 inches of canola oil. Refrigerate for 2 hours. Remove the fish from the oil and pat dry. Slice it thin on the bias and enjoy some great lox.
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