Beet Cured Lox
A beautiful homemade cured salmon dish featuring fresh beets and horseradish. This vibrant pink lox is cured with a mixture of salt, sugar, and aromatic herbs, perfect for serving on bagels or as an elegant appetizer.
8 servings
72 hr 15 min
Ingredients
- •1 cup freshly grated horseradish
- •3¾ cups grated beet
- •1 cup kosher salt
- •¼ cup granulated sugar
- •1½ pounds skin-on salmon filet
- •1 bunch dill
Cooking Instructions
- 1.
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.
4320 min
- 2.
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.
15 min