Feature Recipe: Beet Cured Lox
BEET CURED LOX: A Perfect patio hors d'oeuvre
Beet Cured Lox
This delicious and attractive spin on traditional loxed salmon takes a few days to cure before being ready to eat, but it's unquestionably worth the wait! For a refreshing summer appetizer enjoy on a cracker topped with cream cheese, cucumber, and a sprig of dill. Pair with your favourite patio Rosé.
If you're looking for a light meal on a warm day, it also makes an excellent addition to a fresh garden salad topped with a simple vinaigrette. Include crumbled goat cheese, toasted almonds, and strawberries if you really bring out the flavour!
Recipe INGREDIENTS
DRY INGREDIENTS
1 Cup of Fresh Horseradish, Grated
3½ Cups of Fresh Beets, Grated
1 Bunch of Fresh Dill, Chopped
1 Cup of Kosher or Coarse Salt
¼ Cup White Sugar
1 Salmon Fillet (deboned, skin-on); Wild Coho or Sockeye suggested!
RECIPE DIRECTIONS
Mix the grated horseradish and beets together in a large bowl. Stir in the salt and sugar.
Place the salmon fillet skin side down on a small baking sheet. Spread beet mixture over the top to cover the salmon evenly. Top with chopped fresh dill.
Cover with plastic wrap and keep in the refrigerator. Check the salmon once per day to drain off any excess liquid. It will be cured when it is firm and no longer wet. This will take approximately 3 days.
When cured, carefully rinse with cold water to remove remaining beet mixture. Pat dry gently.
Slice the salmon thinly and serve as desired - the possibilities are endless! Hala ga taa Come and eat!
Note: While your lox will last 7-10 days in refrigerator, we don't recommend freezing it.