It's Easy To Make Lox | Gourmet Woodsman
7.5K views · Oct 16, 2023 · People & Blogs
Comments · 29
@RSollet · 2 years ago
Never heard of Lox before, I'm from sweden and we have a similar word called lax, which basically just means salmon. You will find brined & smoked salmon in any grocery store you enter, however, the real delicacy is Gravad Lax, salmon cured in dill, white pepper, sugar and salt. It is present all year round. I usually just pick up a slice and eat as is or put it on bread but some people eat it with slices of lemon and a sauce called hovmästarsås which usually consists of dill, vinegar, dijon mustard and sugar that gets mixed together as you slowly pour oil into the mixture like when making mayonnaise.
9
@PaulMcLove · 5 months ago
‼Greetings from Toronto 🇨🇦<br>👍😉😀
2
@viol8r007 · 1 year ago
Man that Bagel makin me real Hungry .. Looks perfect
4
@TR-vh1fi · 1 year ago
Cool video
1
@christianheidt5733 · 1 year ago
Excellent video, just subscribed too, looks delicious 😋🤤🤤🤤!!!
1
@jm52128 · 2 years ago
I will be giving this a try for sure. Great video as always!
2
@51rwyatt · 2 years ago
Incredible. Thinking of adding some lox to my spread for Thanksgiving Day breakfast. Thanks for the video.
1
@katehphoto · 2 years ago
Wow that looks delicious. You scored getting locally caught salmon to add to the mix!
1
@KetchPhraz · 2 years ago
Sockeye's range extends further South than a lot of people think. They definitely aren't as common as the Chinook or Coho but I've had fresh Sockeye caught in the Columbia River, and it was probably the best salmon I've ever had. The meat was a bright crimson like fire engine red color, and very lean. Almost no visible fat except along the belly portion.
1
@tcbcooln · 1 year ago
Great tutorial😊
@johnbelvedere5040 · 2 years ago
Very cool video! How do you store that amount of salmon? Do you freeze the rest or just refrigerate?
1
@paulsherman8851 · 1 year ago
Can you tell us why you do a second brine soak after the initial cure?<br>Thanks!
1
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