Steelhead Lox

1. 1

   Mix sugar and salt in a measuring cup

2. 2

   Place steelhead on a layer of plastic wrap, flesh side up

3. 3

   Remove any remaining bones

4. 4

   Sprinkle flesh liberally with salt and sugar mixture

5. 5

   Wrap fillet tightly in plastic wrap and place on a plate or cookie sheet in the refrigerator and then put a weight on the fillet. Large cans of tomatoes work as does a plastic bag filled with rock salt.

6. 6

   Refrigerate for 48 hours. The fish will release a fair amount of liquid, so be careful not to spill when you remove from the refrigerator.

7. 7

   Remove fillet from plastic wrap and pat dry with a paper towel. Rewrap the fish an place in the freezer until frozen solid.

8. 8

   Place frozen in an electric smoker, with ice in the water bowl to keep the internal temperature as low as possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.