What's Cooking: Pete Marczyk cuts loose with lox
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
"Spend the dough and buy a really great piece of fish," advises Pete for this week's lox recipe, perfect for a weekend brunch with eggs or bagels. "This is a great recipe because it uses simple ingredients that transform into a classic delicacy, and you made it" says Pete, who recommends pairing the lox with an Austrian or German riesling. "Spend 20 bucks on a good riesling and you're in heaven."
1 side of impeccably fresh salmon, preferably Alaskan King Salmon, about three to four pounds, pin bones removed (ask your fishmonger to do this for you) 3.5 ounces Kosher salt 8 ounces dark brown sugar 1 tablespoon white pepper 1 bunch of dill, chopped Juice of 1 lemon 1 tablespoon olive oil 1 tablespoon St. Germain
1. Wash and pat the salmon dry and lay skin side down. 2. Mix salt, sugar, pepper and dill in a bowl and set aside. 3. Mix lemon, olive oil and St. Germain in another bowl and slather on salmon. 4. Press dry ingredients on salmon and wrap in cheesecloth (preferable) or place in a plastic bag. 5. Put salmon in the refrigerator weighted down with a plate and cans for 2-4 days. 6. Remove the salmon from the refrigerator, gently scrape off cure mixture, trimming it if necessary. 7. Slice the salmon very thinly against the grain, beginning at the head. A very steep angle should be used to produce "round" slices. Your slices should be longer than they are wide.
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