Salmon fixed like Einstiens

[Uintaman]

I am trying to figure out if the Kokes I catch can turn out like those you get on a bagel at Einstiens. I also buy smoked salmon, thin sliced, very expensive at grocery store. But I think they are brined and lightly smoked. Hoping for a recipe or technique.
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[albinotrout]

So you trying to make a smear?
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[gaardvark]

I didn't use kokes, but a year or two ago I bought some salmon at the grocery store and cured it at home. The trick is a mix of sugar and salt, then apply liberally to both sides, and put a plate on top and weight it down for a few days. Recipes online abound. You don't have to smoke it, it is simply cured and it was delicious. Let us know how it goes if you try it.
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[Joe_Dizzy]

You're talking about salmon pate'... should be plenty of recipes on-line. Sockeye's make the best pate'... same fish as Koke's.
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[Uintaman]

A bit of clarification, the salmon is thinly sliced, if smoked, lightly, bone free, delicious.

They serve it on a bagel of choice with cream cheese, slices of red onions, capers, and sliced tomato.
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[cpierce]

I haven't been to Einstiens, but it sounds like you are looking for recipes for Gravlox. Gravlox or Gravlax is a salt cured salmon, frequently with herbs like dill etc, and occasionally it is lightly smoked. Recipes number in the thousands. Read up on the technique then you can choose how you want to flavor it. To smoke or not to smoke.....

Bagels and lox ymmmmm......
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[pookiebar]

You are referring to gravlax or lox for short. Here's how I have done it in the past and it turns out pretty dang good.

Mix equal parts white sugar and salt together. Then add 10 percent more sugar, preferably brown. You want the mix a little more sweet then salty. Then add to that mix your favorite spices, I like red pepper flakes, but have done a lot of different kinds.

Spread a whole bunch of you mix on plastic wrap and put a filet on top of the mix. Now spoon more mix on top of the fillet. Wrap the whole mess up tight. It works best to wrap each filet by itself.

You'll need two cookie sheets for the next part. Place your wrapped up fillets in one cookie sheet, put the other cookie sheet on top of filets to squish them. Add canned food to the top for squishing and put the whole thing in your fridge for at least overnight, sometimes 24 hours. Depends how dry and salty you like them.

Now you can eat them just like that, no smoke flavor. Or you can find a way to cold smoke them. That means getting smoke around the meat at a temperature lower than 120 degrees. OR you can buy liquid smoke and brush that generously all over the fillets when they are out of the plastic wrap. Let them dry I your fridge for a few hours with the liquid smoke soking in.

There is going to be some trial and error on this, but it always tastes good. You can do it with any trout or salmon you want. 😊
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[Uintaman]

Thanks, I am going to defrost one of my kokanies, and try it. Thanks, you guys are a bunch of know it alls, and thank goodness, it helps.
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[fishnutts]

I use this one on my kokes and trout, very easy.
hope this helps
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[liketrolling]

Smoked Salmon Step by Step
It is best to always freeze your salmon before smoking as the freezing process breaks down the muscle tissue allowing the fish to brine better.

After the salmon is thawed get your ingredients lined up and ready to go.
Next make your brine, combine all these ingredients in a large bowl. Remember this is a dry brine there is no liquid involved here.
2 cups brown sugar
1/3 cup salt
1 tbsp onion salt
1 tbsp garlic salt
1 tbsp celery salt
1 tbsp black pepper
1 tbsp white pepper
1 tbsp dried hot mustard
1 tbsp dried lemon peel
1 tbsp dill weed
Combine all the ingredients and mix well.

You will need a large container to stack the fish. I use a plastic drawer from an old fridge. First you want to make a layer of brine on the bottom of your container, next place a layer of fish, then a layer of brine... continue stacking. I like to pack the brine as I go.

Stack your fish meat to meat with packed brine inbetween.
Place in the fridge for at least 24 hours. If you leave the fish in the brine longer they will turn into fish candy! I have left in brine up to 36 hours, it is best to try different lengths of time to see what you like best. In 12 hours or so the brine will turn to a liquid so make sure you baste and/or rotate your pieces of fish so they all get the same soaking time.
Your dry brine will soon turn to liquid.
When you are done soaking remove the fish from the brine and place on your smoking racks... DO NOT RINSE! Let stand for an hour or so until the fish becomes tacky. Place in the smoker and smoke.

Fish is ready to remove from the smoker...
Take your fish out before you normally do and place on cookie sheets. It is a good idea to coat the cookie sheets with some kind of non-stick spray before hand. Now generously coat the fish with honey... goop it on real thick!

Try honey, maple suryp or japeleno jelly for a coating.
Place fish in a 325 oven for about 20 minutes or until the edges of the fish start turning dark.
Take fish out and try not to eat it all when it is warm. I have to tell you it is the very best smoked salmon you will ever eat in your life and it is 100% better warm!
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[pookiebar]

That looks like a great recipe! But the OP is asking about Lox, which are cold cured and smoked. Not enough heat to cook, therefore nothing over 120 degrees as that is the cooking temp for fish.
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[Uintaman]

Thanks for the help, now got the salmon to try, sounds yummy.
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