Steelhead Lox

Directions

1. 1
   Mix sugar and salt in a measuring cup
2. 2
   Place steelhead on a layer of plastic wrap, flesh side up
3. 3
   Remove any remaining bones
4. 4
   Sprinkle flesh liberally with salt and sugar mixture
5. 5
   Wrap fillet tightly in plastic wrap and place on a plate or cookie sheet in the refrigerator and then put a weight on the fillet. Large cans of tomatoes work as does a plastic bag filled with rock salt.
6. 6
   Refrigerate for 48 hours. The fish will release a fair amount of liquid, so be careful not to spill when you remove from the refrigerator.
7. 7
   Remove fillet from plastic wrap and pat dry with a paper towel. Rewrap the fish an place in the freezer until frozen solid.
8. 8
   Place frozen in an electric smoker, with ice in the water bowl to keep the internal temperature as low as possible.