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Pickled Salmon Lox

Gluten-Free

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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:

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.
In another bowl, mix the chopped herbs with peppercorns, bay leaves, and onion.
Cover the fish in the vodka and then sprinkle it with the sugar-salt mix. Layer the herb mix on top.
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.
Wipe the fish clean and slice it. Serve and enjoy!

Chef's Tip:

Consume within 2-3 days.

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