This Lox Rocks Recipes

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.

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.

Steps:

• Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
• Shape into one inch balls.
• Roll balls in remaining coconut.
• Store on waxed paper lined cookie sheet in refrigerator.
• Chill several hours or overnight.