Cured Salmon (Lox) and Sauce
From The Book of Jewish Food, by Claudia Roden
www.ochef.com/582.htm

Ingredients:

2 filets, weighing about 2 pounds
3 Tbsp coarse sea salt or kosher salt

For the Sauce:

1 cup whipping cream
A good bunch (1/2-cup) of herbs — dill, chervil, or chives, or a mixture of these — finely chopped
Salt and pepper

Instructions:

Carefully remove any small bones from the filets (tweezers will help). Sprinkle the filets with the salt, on the skin side as well as inside (the salt must be coarse, not fine, so that it draws out the moisture; fine salt is absorbed and results in too salty fish), and put them together to reform the fish. Cover with plastic wrap and leave in the refrigerator for 12 hours, turning the salmon over when juices start to collect.

Before serving, scrape off the salt and wipe with a paper towel, then rinse in cold water. Taste a piece. If it is too salty, the saltiness can be removed by soaking in fresh water for as long as necessary. Cut thin slices at an angle.

To make the sauce, whip the cream and add the herbs and salt and pepper.