Best 5 This Lox Rocks Recipes
Embark on a culinary journey with lox rocks, a delectable appetizer or snack that combines the flavors of smoked salmon, cream cheese, and crunchy bread. This delightful treat is a versatile dish, perfect for any occasion, whether you're hosting a party, enjoying a light lunch, or simply craving a satisfying bite. Discover the art of crafting lox rocks, with variations ranging from classic recipes to innovative flavor combinations. In this article, we will guide you through the process of creating mouthwatering lox rocks that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
THIS LOX ROCKS!
This is great for brunch and good for lunch too! A bunch of goodness all wrapped up! You could always put this on a bagel too if you desire! Suggested flavored tortillas: garden vegetable or spinach. Adapted from Wraps cookbook.
Provided by Sharon123
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the cream cheese, capers, horseradish, and 1/8 teaspoons pepper in a small bowl.
- Divide among the tortillas and spread evenly over each tortilla, leaving at least a 1" border around the edge.
- Combine the remaining ingredients in a medium bowl.
- Divide the salmon mixture among the tortillas, and wrap.
- How to wrap:.
- If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
Nutrition Facts : Calories 429.9, Fat 29.8, SaturatedFat 13.1, Cholesterol 79.4, Sodium 1177.9, Carbohydrate 22.1, Fiber 2.3, Sugar 3.5, Protein 19.2
HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
LOX TEA SANDWICHES WITH DILLED CREAM CHEESE
As simple as this is, people seem to love it. I made them for my friend, Devon's, baby shower and had several requests for the recipe.
Provided by Battle in Seattle
Categories Spreads
Time 30m
Yield 32 open-faced sandwiches, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut crusts off of each piece of bread, then cut each piece in half (doesn't matter which way--you pick the shape). Place pieces of bread in single layer on one or two baking sheets, and bake for 10 minutes, or until golden and toasty. Remove bread from oven and cool to room temperature.
- Meanwhile, in a mixing bowl, whip cream cheese until no lumps remain. Add milk or cream, and continue whipping until soft and "silky". Add dill, lemon juice and seasoning; whip again and adjust any flavorings to your liking.
- TO ASSEMBLE: Spread 1-2 tbsp cream cheese mixture on each piece of toast, then layer a "ribbon" of lox on top. Top lox with a couple/few pieces of chives and it's ready to serve! If preferred, ribbons of red onion and capers could also be used, either on top of the cream cheese or lox--whatever looks best to you.
- (There may be some cream cheese mixture left at the end, depending on how much you use. It's great on breakfast bagels, too!).
Nutrition Facts : Calories 209.7, Fat 12, SaturatedFat 6.7, Cholesterol 36.6, Sodium 722.7, Carbohydrate 16.6, Fiber 1.9, Sugar 1.3, Protein 8.9
FRIDGE LOX
One of the cool things about cooking cheater barbecue is the thought that something is going on inside that slow cooker or behind the oven door while you're off doing something else. The same is true with making lox in the fridge. Our method is just a simple take on classic cold smoking with a little bottled smoke. The fish "cooks" in sugar and salt and cold-smokes in the fridge. Three days later, like magic, you're in lox. Serve with toasted bagels and cream cheese or dark rye bread with chopped hard-cooked egg, capers, and red onion.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- COMBINE the sugar, salt, and bottled smoke in a small bowl and blend into a paste.
- LAY the salmon (skin side down) on a piece of plastic wrap large enough to completely seal the fish. Spread the paste over the fish. Top with the dill, if using.
- SEAL the fish tightly in the plastic wrap and set it in a dish that will catch the juices.
- PLACE a clean, foil-wrapped brick on top of the fish and refrigerate. The lox will be smoked and cured in three days.
- UNWRAP the fish and discard the dill. Transfer the fish to a board and thinly slice on the diagonal with a sharp knife.
Tips:
- For the best flavor, use high-quality lox. Look for lox that is firm and has a deep orange color.
- If you can't find lox, you can use smoked salmon instead. Just be sure to choose a smoked salmon that is not too salty.
- To make the lox roses, use a sharp knife to thinly slice the lox. Then, roll each slice of lox into a rose shape and secure it with a toothpick.
- To make the lox and bagel bites, simply top each bagel bite with a slice of lox, a dollop of cream cheese, and a sprinkle of capers.
- To make the lox and avocado toast, simply spread some mashed avocado on toast and top with lox, a squeeze of lemon juice, and a sprinkle of salt and pepper.
Conclusion:
Lox is a delicious and versatile ingredient that can be used in a variety of dishes. From simple appetizers to elegant entrees, there are endless ways to enjoy lox. So next time you're looking for a new and exciting way to enjoy salmon, give lox a try.
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