Lox Chowder Recipes

Steps:

• In your favorite soup pot, melt the butter over medium heat.
• Add onions and cook until soft and golden, about 10-15 minutes.
• (You want the onions to be slightly brown, but not black!) Add the drained lox and chopped dill.
• Cook 3 minutes, then add the flour and stir well.
• If it looks like a lox-paste mixture, don't worry, that's how it's supposed to be.
• While stirring the lox mixture, gradually add the broth.
• Add potatoes, spinach, salt, and pepper.
• Turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
• Add milk.
• Simmer 5 more minutes.
• Cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
• Stir each piece into the soup, one at a time, until each piece has melted into the soup.
• When the soup is completely smooth, add the nutmeg, wine, and lemon juice.
• Ladle into bowls and enjoy!

Steps:

• Rinse salmon with water; pat dry with paper towels.
• Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
• Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
• Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
• Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

Steps:

• In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
• Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.