Lox Mousse Recipes

Steps:

• Blend together lox& cream cheese.
• Add onion, lemon juice& pepper.
• Fold in the olives.
• Serve with crisp crackers or small toasts, garnish with black oilive or a small piece of lox.

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

Steps:

• Cover lox with water, and soak in refrigerator 8 hours, changing water once.
• Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
• Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and red-pepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.

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.