2 1/2 lb salmon fillets
2 tbsp sugar
2 tbsp +2 tsp kosher salt
1 tbsp hickory smoked salt
Directions
Mix dry ingredients and rub over salmon. Put salmon in a double
plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
Remove and dry with a paper towel.
Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ
Servings: 2 pounds +
Lox Recipe brought to you by Recipe Ideas
Categories: Fish; Jewish; Seafood
The History of Recipes
We are able to read the history of written recipes way back into the distant past, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these ancient cook books were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he describes how the early Romans made use of many spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. As we move on, there are some interesting books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, including spices like basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cooking, some of which are now in private libraries. The revolution that is television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lox recipe.
