General Discussion 2


Peter Dorman | Sep 13, 2002 07:11 PM

The salmon are starting to run, and I'm looking forward to a harvest of many fresh, pink filets. This year I'd like to try making Jewish-style lox; i.e. not gravlox and not dry smoked-salmon. I want something slippery and salty, suitable for a bagel. Can anyone recommend a recipe that's worked for them in the past?


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