Fridge Lox

• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tablespoon bottled smoke
• 1 pound very fresh salmon fillet with or without skin, rinsed and patted dry
• 1 bunch fresh dill (optional)

1. COMBINE the sugar, salt, and bottled smoke in a small bowl and blend into a paste.
2. LAY the salmon (skin side down) on a piece of plastic wrap large enough to completely seal the fish.
3. Spread the paste over the fish.
4. Top with the dill, if using.
5. SEAL the fish tightly in the plastic wrap and set it in a dish that will catch the juices.
6. PLACE a clean, foil-wrapped brick on top of the fish and refrigerate.
7. The lox will be smoked and cured in three days.
8. UNWRAP the fish and discard the dill.
9. Transfer the fish to a board and thinly slice on the diagonal with a sharp knife.

brown sugar, kosher salt, bottled smoke, fillet, dill

Taken from www.epicurious.com/recipes/food/views/fridge-lox-391371 (may not work)