Salmon Lox
This is a cold cure process that uses salt and sugar to cure the fish. I have tried many recipes over the years, from blueberry to chile, but never really produced lox I liked. This recipe below from Mario Batali is solid.
I’ve probably cured more than 20 fillets using this recipe. The only caveat is you have to like the taste of fennel. You can buy the fennel pollen used in this recipe online if you cannot find it locally. I use flake kosher salt like Diamond Crystal. If you use fine grind salt you might want to use a little less than asked for in the recipe.
