Fridge Lox

Directions

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