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Lox (Cold Smoked)

salmon fillets -- (skin on) from smaller fish 2 lb. to 4 lb.
3/4 cup non-iodized salt
1/4 cup sugar
fresh dill or dried dill weed


Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5 days. Rinse, dry and slice very thin on an angle from the top of the fillet toward the tail.


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