Beet-Cured Lox

you can cook this brunch fish breakfast horseradish seafood salmon beet dill pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free jewish new york

Dianna Daoheung

6 servings

Source

Ingredients

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

Method

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.