Steelhead Lox

• 1 steelhead fillet large, with skin on
• 1/4 cup sugar
• 1/4 cup kosher salt

1. Mix sugar and salt in a measuring cup
2. Place steelhead on a layer of plastic wrap, flesh side up
3. Remove any remaining bones
4. Sprinkle flesh liberally with salt and sugar mixture
5. Wrap fillet tightly in plastic wrap and place on a plate or cookie sheet in the refrigerator and then put a weight on the fillet. Large cans of tomatoes work as does a plastic bag filled with rock salt.
6. Refrigerate for 48 hours. The fish will release a fair amount of liquid, so be careful not to spill when you remove from the refrigerator.
7. Remove fillet from plastic wrap and pat dry with a paper towel. Rewrap the fish an place in the freezer until frozen solid.
8. Place frozen in an electric smoker, with ice in the water bowl to keep the internal temperature as low as possible.

steelhead fillet, sugar, kosher salt

Taken from www.yummly.com/recipe/Steelhead-Lox-1673162 (may not work)