Lox Recipe (compliments of my good friend Ina Garten aka The Barefoot Contessa):
3 pound center cut salmon filet
Large bunch of fresh dill
1/2 c. kosher salt
1/2 c. sugar
2T. white peppercorns, crushed
1T. whole fennel seeds, crushed
Pumpernickle, dark rye, or bagels for serving...Mustard Sauce to follow
Cut salmon in half crosswise and place one filet skin side down in a deep dish. Wash and shake dry the dill and arrange it over the filet. Combine remaining ingredients and sprinkle evenly over fish. Place the other filet on top, skin side up. Cover w/plastic or foil then place another small plate on top, weighing it down with some heavy cans. Refrigerate for 2-3 days, turning over every 12 hours. When ready to serve, scrape way the herbs and spices and slice thinly on the bias. I prefer to completely rinse the filet before slicing.
Mustard Sauce:
1/2 c. dijon
2 t. dry mustard
6T sugar
1/4 c. white wine vinegar
Combine completely, whisk in 2/3 c. good olive oil and 6 T. fresh chopped dill. Spread over your bread of choice and top with slice of salmon, a few capers and more fresh dill for garnish.
Unfortunately in our blazing desert island on which we live, fresh dill is a scarcity. I was able to find enough for the lox, but not for the sauce or garnish. So we whipped up some fresh chive cream cheese and served it with a dark jewish rye (they were also sold out of the preferred pumpernickel) from the local bakery.
