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!
Ingredients for pickled salmon:
Method of preparing the pickled salmon:
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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.
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In another bowl, mix the chopped herbs with peppercorns, bay leaves, and onion.
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Cover the fish in the vodka and then sprinkle it with the sugar-salt mix. Layer the herb mix on top.
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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.
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Wipe the fish clean and slice it. Serve and enjoy!
Chef's Tip:
Consume within 2-3 days.
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