lux

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Filed Under:Breakfast, Low Cal, Low Cal, Low Fat, Low Carb, Low Fat, Appetizer, Seafood, Jewish, Low Carb, Jewish,

Servs: 20  Prep: 4320m  Cook: 0m  

you know how pricey lux is to get from store ... as were you can make it in your home in no time ...and you know how fresh it is... you will love the savings.. it is wonderful for paties ,for breakfast or fast wrap sandwiches...

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   Recipe:
  •   Lux
  •   Nova Scotia style
  •   *
  •   One slab of fresh salmon with skin
  •   One part sea salt
  •   Two part brown sugar
  •   Two fresh lemons
  •   Small bunch of fresh basil
  •   Small bunch of fresh dill
  •   **
  •   3 days of your time: for this you need 72 hours to cure the salmon to bring it to lux states.

Instructions

  1. Direction:
  2. One side of fresh file of salmon with skin (clean the skin side)
  3. Mix the two parts Brown sugar to one part salt. Ex: if you use 8 oz Brown Sugar add 4 oz salt).
  4. First day: on clean sheet of plastic, put fresh salmon flesh side up.
  5. Sprinkle the mixture of b/sugar & salt all over the salmon.
  6. Wrap & put couple of heavy food cans on top, keep in refrigerate for 24 hour.
  7. Next day pour out the excess water that was produce out& repeat aging by sprinkling mixture fob/sugar & salt, wrap again, place the can goods on top,
  8. Place in refrigerator for another 24 hour.
  9. On the 3rd day: Empty the excess water places the salmon on clean plastic wrap.
  10. Juice the two lemons. Clean & wash the dill & the basil, cut about 2 inch size mixed in with lemon juice, pure the mixture over the salmon. Wrap the salmon in
  11. The plastic cover with the food can again & put in the refrigerator. Take it out the next day.
  12. Lux now is ready.
  13. Slice very thin, this could be used for breakfast over bagel & cream cheese or
  14. Use thin slices of lux with green salad.

Can I Suggest...

Lynn Lawson August 09

Please, the name of the fish is LOX. Lux used to be a popular soap in the 50's. My Goodness. At least learn what the food is before you post it.

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