Fridge Lox

1. 1

   COMBINE the sugar, salt, and bottled smoke in a small bowl and blend into a paste.

2. 2

   LAY the salmon (skin side down) on a piece of plastic wrap large enough to completely seal the fish.

3. 3

   Spread the paste over the fish.

4. 4

   Top with the dill, if using.

5. 5

   SEAL the fish tightly in the plastic wrap and set it in a dish that will catch the juices.

6. 6

   PLACE a clean, foil-wrapped brick on top of the fish and refrigerate.

7. 7

   The lox will be smoked and cured in three days.

8. 8

   UNWRAP the fish and discard the dill.

9. 9

   Transfer the fish to a board and thinly slice on the diagonal with a sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.