Cover the flesh of the salmon completely with the sugar, salt, and pepper mix. Place half of the salmon, skin side down, onto a long sheet of plastic wrap. In a medium bowl, combine the sugar, salt, pepper, juniper berries, dill, and red pepper flakes, if using. That saltiness may be the very reason we love cured and smoked salmon on bagels, as the salty fish "needed bread and dairy to cut it," according to Federman. Cut the salmon in half crosswise into two halves. Smoked salmon will have an added boost of savory flavor provided by the wood chips. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Both can be herbaceous, briny and pleasantly fishy. Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. ![]() These were the days before home refrigeration and expedited shipping was a thing, so the salt acted as a means of long-term preservation. Flavor: Lox is generally saltier than smoked salmon. ![]() While curing is "a process in which a food is preserved in salt (and sometimes additional flavorings/aromatics)," per Eater, smoking consists of exposing food to - you guessed it - smoke, whether it's "cold smoke" or "hot smoke." Federman described cold-smoked salmon as "the stuff that can be sliced so thin you can read the Times through it," cured salmon as one with "a similar texture, but without any smoke flavor," and hot-smoked salmon as "meaty and flaky, like cooked salmon."Īs for why New York City has always been such a hot spot for lox, Federman told Eater that in the days of yore, Pacific salmon was shipped to the East Coast in "gigantic salt baths," where it landed on the tables of Jewish immigrants.
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