Lox is surprisingly easy to make and are a staple in many Jewish homes. Impress your guests next time you have them over for brunch when you whip out this bright and bold beet-cured lox. The beets add a gorgeous pop of color and an earthy flavor that rounds out the saltiness of the fish. Pile this lox on top of bagels, avocado toast or even a latke for Chanukah. Add some fresh roasted beets, crisp radishes and spicy arugula for a lox experience that will have every taste bud sparkling with flavor.
- 1½ pounds fresh skin-on salmon filet
- 1 cup kosher salt
- ¼ cup sugar
- 3¾ cups beet, grated (about 3 medium beets)
- 1 cup fresh horseradish, grated
- 1 bunch fresh dill, finely chopped
- Place the salmon, skin side down, on top of a sheet of plastic wrap about three times its length. Mix together the salt and sugar in a small bowl. Rub the mixture across all sides of the salmon, coating it evenly with a thick layer of salt. Combine the grated beet and horseradish in a small bowl. Coat all sides of the salt-covered salmon with an even layer of the beet mixture. Scatter the fresh dill across the top of the salmon (not the side with the skin). Cover the salmon filet loosely with plastic wrap and place it in a shallow dish. Place another heavy dish on top, weighing down the fish as it cures in the refrigerator. Store for three days, draining any liquid that has collected at the end of each day. After three days, remove fish from plastic and rinse well. Slice it thin on a bias, leaving the skin behind. Serve with bagels, latkes, cream cheese and sliced vegetables.