Cold smoked Gravid Lax or Lox. Fresh from the cold smoker - Yumm!

[Mark R]

Soon to meet some toasted french bread and Greek Yogurt! Wild caught Sockeye Salmon.

[barkonbutts]

Good eats around the corner!!!

[HawgHeaven]

Oh hell yeah... I want summa dat!

Details?

[Mark R]

A decadent healthy breakfast!


2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup Greek Yogert
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 egg yolk*, at room temperature (pasturized)
Freshly ground black pepper
2 sundried tomatoes (1/2s)

I also added
2 slices pickled jalapeno

[Bbqgoddess]

Yum, yum, yum! I would hit that for breakfast. Very nice.

[Mark R]

Yum, yum, yum! I would hit that for breakfast. Very nice.

Thanks Kelly, I really like the yogurt instead of Mayo!

[curious aardvark]

so is it gravad lax OR lox.
Different processes :-)
Gravad lax is usually pressed for 5-7 days, not usually smoked.
Lox just dry cured over night - usually smoked.

Looks good either way

And yeah - like that relish/sauce thing :-)

[scubadoo97]

Lox is also wet brined. I like the silkier texture from a wet brine but it's personal preference

[Sam3]

Missed this one. Real nice Mark!

[stanjk]

Nice job Mark, you inspired me to hit Publix for the sockeye. The good news: It will still be on sale at Publix till the 30th. Time to stock up.

[Mark R]

Nice job Mark, you inspired me to hit Publix for the sockeye. The good news: It will still be on sale at Publix till the 30th. Time to stock up.

If you have a Sams near by, it's $10/lb.

[BYBBQ]

$7.99 a pound at Publix

[Mark R]

$7.99 a pound at Publix