Although they now more closely represent the staple of every effective hungover brunch I've ever had, bagels and lox will always have a deeper personal significance for me. With Yom Kippur fast approaching, I've been reflecting on all of the High Holidays I've spent at home with my family, and more importantly, on all of the bagels and lox we've eaten to ring in each and every New Year.
In the spirit of starting anew and of being quintessentially Jewish, I decided that I did not want to pay for lox this year, but I definitely wanted to eat it. Good news! It turns out making the stuff yourself is a lot easier than you might think, and the better news? You can do so for 1/4 of the cost. I did it in the comfort of my dorm's hallway, and I only got a few nasty looks about the aquarium-like aroma that permeated my entire floor for three days.
Jewish Deli Lox
- Prep Time:20 mins
- Cook Time:2 days
- Total Time:2 days 20 mins
- 1 pound fresh salmon fillet
- 1/2 cup white cane sugar
- 1/4 cup coarse salt
#SpoonTip: Really pile this stuff on. More is more.
#SpoonTip: To get fish juices out, angle pan so that slitted side slopes downward.
#SpoonTip: If salt/sugar mixture is gone, re-add more mix, re-wrap fish, re-slit one side, and pour out fish juice that has accumulated at the bottom of the pan.