You don’t need to eat the same white, bland meals. Brighten up your menu with some cured salmon (lox) on a light croissant with savoury cream cheese.
The first thing you need to do is cure your fish. It’s simple to assemble but takes a bout two days to do properly. So plan this a few days ahead.
- 1 pound salmon fillet
- ½ cup white sugar
- ¼ cup coarse salt
- First up, check your fish for any pin bones. Those are the tiny bones along the thick side of the fish. Remove the bones with tweezers.
- Next up, mix your salt and sugar. Cover the salmon completely on both sides in the mixture.
- Then cover your fish tightly with cling wrap. Cut a slit in one end where the fish juices can escape.
- Then place the fish in a refrigerator in a container with enough room to allow pressing. The weight should be enough to apply pressure but not crush the fish.
- Set the pan on an angle so the juices drain.
- After 24 hours check on your salmon. It should start looking cured and some of the juices should be a few cm deep. Check on your salmon- if all the salt/sugar mixture is gone, reapply and rewrap. If there is still salt on the fish, no need to reapply. Drain the juices completely and put the lox back for another 24 hours.
- After 48 total hours unwrap the lox and wash it off well. The skin should peel off easily at this point. If it doesn’t, you can always filet it off with a sharp knife.
- Cut off small pieces against the grain.
For the croissant, simply cut length-wise and spread with a generous serving of cream cheese. Pile high with your home-made cured salmon.
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