Loxes are one of the oldest, most beloved preparations of salmon. Also sometimes referred to as gravlax, loxes are incredibly simple to make, but incredibly delicious and unique. The traditional style of making lox is a centuries-old method of salt-curing salmon that results in a delicious, lightly salty and subtly smoky taste. Loxes are created by mixing coarse salt, sugar, and even sometimes vodka, then layering this mixture with fresh dill and Siberian fir on each side of the salmon before rolling it up into a tight bundle and refrigerating it overnight. After twenty-four hours, the salmon is removed, sliced and served as loxes. This easy to master recipe has been passed down through the generations and is still beloved by many. The beauty of loxes is that they can be prepared in advance and enjoyed almost anywhere, making them a classic for picnics, potlucks and everyday meals. They are often served topped with capers, onions and cream cheese on toasted bagels or lightly-toasted bread, though they can also be marinated in horseradish and served with eggs, on pizza, or even in sushi-style rolls. No matter how they’re served, loxes are always an enjoyable experience. Loxes are an age-old recipe that bring out the deliciously subtle flavors of salmon that can’t be found in any other preparation. They are incredibly easy to make and can be enjoyed in a variety of ways, making them an excellent dish for any occasion.