BEET-CURED LOX

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Beet-Cured Lox image

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Provided by Dianna Daoheung

Categories     Brunch     Fish     Breakfast     Horseradish     Seafood     Salmon     Beet     Dill     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     New York

Yield 6 servings

Number Of Ingredients 6

1 cup freshly grated horseradish
3¾ cups grated beet (about 3 medium beets)
1 cup kosher salt
¼ cup granulated sugar
1½ pounds skin-on salmon filet
1 bunch dill

Steps:

  • Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
  • When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.

*** Explore more Beet-Cured Lox Recipes »

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