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Lox (Cured Salmon)
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This recipe takes some time and effort but the instructions aren’t all that complicated. Make sure to use a glass dish during preparation. The salt will essentially 'cook' the salmon. Make sure to rinse well at the end of the process to remove the salt (to your taste).

Serves: 6-8

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Ashkenazi Parve Entree

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1 tbs. liquid smoke
7 tbs. brown sugar
8 tbs. coarse kosher salt (not iodized)
1 tbs. olive oil
1 lb. salmon fillet, thick


  1. Mix together liquid smoke, brown sugar, salt and oil in a glass dish (not metal).
  2. Coat salmon in mixture and place in glass dish.
  3. Cover tightly with plastic wrap and refrigerate for 7 days. (Plastic zip lock bags work well also).
  4. Turn and re-coat fish with mixture twice each day.
  5. After one week, rinse fish well for one hour under running water to remove salt.
  6. Place in a clean dish, cover and freeze for 24 hours (optional).
  7. Slice thin across the grain.
  8. Enjoy!

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