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Cold-Smoked Salmon, Lox-Style

Name: Cold-Smoked Salmon, Lox-Style
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 11 servings
Cuisine: northern-european
Ingredients: — CURE —; 0.5 cup kosher salt; 0.5 cup sugar; 2 tbsp crushed white peppercorns; 1 large bunch fresh dill; 2 tbsp aquavit or vodka (optional); — MAIN —; 1 side sushi-grade salmon, skin on, previously frozen, pin bones removed

The crown of Nordic fish craft — silky, translucent, never cooked, just cured and kissed by cold alder smoke. True cold smoking that demands respect, but nothing else on the list is more impressive done right.

75°F9hServes 11

Ingredients

11servings

— MAIN —
1 sidesushi-grade salmon, skin on, previously frozen, pin bones removed
— CURE —
0.5 cupkosher salt
0.5 cupsugar
2 tbspcrushed white peppercorns
1 large bunchfresh dill
2 tbspaquavit or vodka (optional)

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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