* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Lox
 Categories: Crs96, Makebagel, Spreads
      Yield: 4 servings
      3 lb Center-cut fresh salmon,
           Halved lengthwise, bones
           Removed
           Lemon wedges for agarnish
MMMMM------------------------LOX MARINADE-----------------------------
    3/4 c  Kosher or soarse salt
      6 tb Brown sugar
  1 1/2 ts Ground white pepper
  Scale salmon and pat dry. Rub with a mixture of salt, sugar and
  pepper. Place half of fish, skin side down, in a large casserole that
  will hold it flat. Rub second half of salmon with marinade and place
  it, skin side up, on top of the bottom piece, with thick end resting
  over thin end of bottom piece. Cover with foil. Weight down with a
  large plate or board. Refrigerate for 48 to 72 hours, turning salmon
  over every day so it cures evenly. Baste with liquid that has
  accumulated and weight it down again. To serve lox, after removing
  salmon from marinade, rinse off salt with fresh water and soak in
  fresh water about 15 minutes. Slice diagonally. Garnis with lemon
  wedges. To store, wrap tightly and refrigerate; it will stay tasty
  and fresh for 3 to 5 days.
  The Best Bagels are made at home by Dona Z. Meilach
  ISBN 1-55867-131-5
  Carolyn Shaw April 1996
MMMMM
Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Let your soul take you where you long to be!
___ Blue Wave/DOS v2.30
--- KBBS/Shareware * Licensed for 30 day evaluation only
---------------