Best Lox Mousse Recipes
HOW TO MAKE LOX (EASY SALMON LOX RECIPE)
Learn how to make lox at home, with simple ingredients! This easy salmon lox recipe tastes perfectly salty, buttery, and smooth. It makes the best bagel and lox.
Provided by Maya Krampf
Categories Appetizer
Time 15m
Number Of Ingredients 4
Steps:
- Rinse the salmon fillet under cold water. Pat dry.
Nutrition Facts : Calories 84 kcal, Carbohydrate 0.6 g, Protein 11.5 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 31.2 mg, Sodium 7101.9 mg, Fiber 0.2 g, ServingSize 1 serving
LOX MOUSSE
This recipe is from Susan Mendelson"s (original owner & operator of Vancouver's "Lazy Gormet") first cookbook"Mama Never Cooked Like this" All her recipes are excellent. This one is easy and very good.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2 cups apprx.
Number Of Ingredients 6
Steps:
- Blend together lox& cream cheese.
- Add onion, lemon juice& pepper.
- Fold in the olives.
- Serve with crisp crackers or small toasts, garnish with black oilive or a small piece of lox.
Nutrition Facts : Calories 834.6, Fat 80.8, SaturatedFat 44.3, Cholesterol 256.4, Sodium 1420.3, Carbohydrate 11.6, Fiber 0.7, Sugar 7.8, Protein 18.9
LOX AND CREAM CHEESE STUFFED CUCUMBERS
Steps:
- Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
PICKLED LOX
Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this classic appetizer. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by Sour Cream Sauce. Recipe courtesy of Russ and Daughters.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P2DT12h15m
Yield Makes 2 1/2 quarts
Number Of Ingredients 11
Steps:
- Cover lox with water, and soak in refrigerator 8 hours, changing water once.
- Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
- Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and red-pepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.
HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
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