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Pickled Salmon Lox

The one to go perfectly on your bagel and cream. This salmon is cured and preserved, but not pickled and smoked. This is what makes it a lox! If you've ever tried a store-bought version, you know it's a true delicacy. Just wait till you can try the one you made with your own talent! 

Prep Time 1 hour
Serves: 1
Difficulty Level: Low
Pickled Salmon Lox
Ingredients for pickled salmon:
Sugar - 1 cup
Salt - 1 cup
Fresh dill - a handful (chopped)
Fresh tarragon - a handul (chopped)
Bay leaves - 2-3
Peppercorns - a handful
Red onion - 3 (thinly sliced)
Salmon fillets - 4 Ibs
Vodka - 1/2 cup (alternative: ouzo)
Method of preparing the pickled salmon:
  1. Make sure every last bone in the fish is removed. Remove the tender ones as needed. Mix the sugar and salt in a bowl together.
  2. In another bowl, mix the chopped herbs with peppercorns, bay leaves, and onion.
  3. Cover the fish in the vodka and then sprinkle it with the sugar-salt mix. Layer the herb mix on top.
  4. Cover the fish in clingwrap and puncture small drain holes. Chill in the fridge, in a deep container, for 2 days. Every 12 hours, discard the liquids. preperation
  5. Wipe the fish clean and slice it. Serve and enjoy! preperation
Chef's Tip:
Consume within 2-3 days.
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