Steelhead Lox


Photo: flickr user foodistablog

Yield:

6.0 people

Added:

December 10, 2009

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Ingredients

1 large steelhead fillet, with skin on
1/4 cup sugar
1/4 cup kosher salt

Preparation

1
Mix sugar and salt in a measuring cup
2
Place steelhead on a layer of plastic wrap, flesh side up
3
Remove any remaining bones
4
Sprinkle flesh liberally with salt and sugar mixture
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
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
Remove fillet from plastic wrap and pat dry with a paper towel. Rewrap the fish an place in the freezer until frozen solid.
8
Place frozen in an electric smoker, with ice in the water bowl to keep the internal temperature as low as possible.
9
Smoke for 30-45 minutes.
10
Cool, slice and serve.

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