How to Cure Lox to Enjoy with a Bagel and Cream Cheese
Many Americans enjoy a bagel with lox and cream cheese. Lox became popular when it was introduced to the United States by Eastern European Jews in the late 19th and early 20th centuries. It became more affordable in the 1920s and 1930s, when salmon from the Pacific Northwest began to be transported to New York by railroad. No one knows who was the first person to match up bagels, lox, and cream cheese.
There is often confusion about the term lox. What is frequently called lox is actually smoked salmon. True lox is cured in a salty solution and not smoked. The term lox is now used interchangeably to refer to both true lox and smoked salmon. If you would like to make traditional lox at home, try this recipe.
1 ½ to 2 pounds salmon with skin
1 cup kosher salt
1 cup sugar
½ bunch dill
Rinse the salmon and make sure there are no bones. Cut it into two equal pieces.
Combine the sugar and salt in a bowl. Put the salmon pieces on a plate or in a shallow bowl and put half of the sugar and salt mixture on each, then top with dill. Sandwich the pieces of salmon together and use plastic wrap to cover them tightly.
Put the salmon in a gallon-sized sealable plastic bag and push out the air. Put the bag in a shallow dish in the refrigerator. Put weights on top of the fish. This is essential to the curing process.
It will take two or three days to cure the lox. Drain any liquid and flip the salmon over at the end of each day so each side is weighed down evenly. Taste it after two days. When the salmon has the desired taste, remove it from the plastic and rinse it. It can then be sliced with the skin removed and eaten with a bagel and cream cheese. If you want to freeze the lox to use later, wrap it in plastic and put it in a freezer bag.