I'm having half price lox this week.
No, it' s not close to expiration date or something. Just the opposite. I bought a three pound slab of raw salmon and turned it into lox. The recipe is here.
I leave out the dill.
During the three days that the lox cures I do other stuff like work on the Mendel Beilis thread.
When the curing is done, I put a couple of tablespoons of alder shavings in my stovetop hot smoker and smoke the fish.
Then I pull off the skin and trash it, cut the salmon into four wrapped packages and put three in the freezer.
I will be baking bagels from scratch today and spreading them with onion-flavored yogurt cheese made from homemade yogurt. Yogurt cheese is somewhere between sour cream and cream cheese in texture and it also makes a fabulous potato chip and veggie dip.
Who said living well is the best revenge!!!
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