I know that from the contents of this blog, it must seem like I'm the cook of the household. And I suppose that this is true: I do the day-to-day cooking. But the CHEF of the household is my husband. He's the darling who spent days mastering the art of truffle-making to make me artisan chocolates for Valentine's Day, the loon who invited a billion of his friends over for a make-your-own pasta party (there was pasta hanging out to dry over his entire apartment), and the guy who, this weekend, made lox.
For quite a long time, he's been complaining about the poor quality of the lox and smoked salmon we've been getting lately. Finally, he got fed up and decided to make his own. Technically, he made gravlax, as the salmon is merely cured, not smoked. All it took was some good quality salmon from Whole Foods (still cheaper than good lox); a sugar, salt, and water brine; and a little patience (the salmon has to cure for about 2 days).
Let me just admit that I am not a huge fan of lox. It's my least Jewish characteristic. (Though I don't like pickles either, so I'm totally goying myself out here.) But even I thought this lox was really good: fresh, delicate, not at all fishy. Don't tell him, but I was kind of impressed.
If you're intrigued about the process of curing your own gravlax, my husband used the recipe available here. Have you ever made your own lox? Are you a lox and sesame bagel fan? Or a super goyish chocolate chip bagel with butter fan like me?