Lox Box anyone???

[Marsha]

I recently purchased a Lox Box to make cold-smoked salmon. My first attempt was tasty, but I'd like more flavor. I made it according to the directions, putting fresh dill on the bottom of the box, adding the mixture of kosher salt, sugar and freshly ground black pepper, but I don't think the dill or the black pepper had any real impact. It works by osmosis I think, so none of these flavorings have direct contact with the salmon.

The salmon was nicely cured after the 2 day process and my husband described it as "more salmon-y and yet not fishy" compared to smoked salmon from the store.

If anyone has experience with this Lox Box, I'd love to have any advice, tips, etc.

[mkc]

I tried Googling the product; if I had the correct site (The Lox Box), looks like they aren't around anymore?

It wasn't clear how you are actually smoking the salmon. You mention the cure, but not the smoke.

If you're only curing, then it's not smoked salmon but instead gravlox/gravelox/gravlax (depending upon how people spelled it). There are lots of recipes for that style of salmon that might give you some other ideas for enhancing the flavor. Food Network has several (http://www.foodnetwork.com/search/delegate.do?fnSearchString=gravlax&fnSearchType=recipe). You might want to take a look at those.

Michelle