never had it before
Quoting: Anonymous Coward 36599601 it is lightly salty & you must slice it thin, that is the way my papa taught me. Smoked Salmon, Norwegian & RUSSIAN versions! Slice it paper thin on an angle. There are many instructional videos on the youtube you can utilize for watching and learning. Here is one, i find at random:
(this one is a little more complicated but a nice video. You do not need the extra ingredients but you can squeeze some lemon all over the salmon prior to adding the salt, sugar, pepper and dill. You need to put a weight on it too, in your refrigerator, something on top of the cured salmon filets)
I might try and make that, does it last long or do you need to eat it all at once
It can last you up to a week if you store it correctly. Coldest spot in the refrigerator and tightly packed in either an air-locked container or ziplock type of bag.
Invite some people over for lunch & it will disappear quickly, I can assure you...
It shrivels up so if you buy a pound it will look smaller when it is ready. Need a good cutting board and an equally as good, if not optimal, sharp knife & make sure to cut the slices very thin. Excellent on toast & with cream cheese, onion slices, etc., as I posted previously.
If you buy farmed raised salmon, which I do, occasionally, it is good to add lemon onto the fish and let it soak for a little. During the curing process, the salt gets rid of impurities but the lemon helps. If you find some fresh caught, Atlantic Salmon, it is worth the occasional splurge.
Salted fish, like salted meat (beef jerky), is one of the earliest foods ever produced by human kind. There was a glacier that melted and they found a guy buried under it from 8-10,000 years ago and he had salted fish & meat in his pocket of his ancient, well preserved garments. It is non-carb, high protein; exactly what we humans need for optimal health.
Salmon is high in Omega 3 fatty acides, needed for optimal heart performance, circulation, etc.
Good luck if you try it, if you don't, you have to pay nearly $50 a pound for it now, in some places. "Lox", as in "Lox & Bagel" - popular among the Jevish folks.
If you remember to, come back to this thread when you make it & tell us of your results.
Take care
