Steelhead Lox
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 5:47pm

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.