Beet Cured Lox Food

BEET-CURED LOX

Beet-Cured Lox image

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Provided by Dianna Daoheung

Categories Brunch Fish Breakfast Horseradish Seafood Salmon Beet Dill Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free New York

Yield 6 servings

Number Of Ingredients 6

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

Steps:

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.

BEET- AND HORSERADISH-CURED SALMON

Beet- and Horseradish-Cured Salmon image

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.

Provided by Ian Fisher

Categories project, main course

Time P3DT30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
1/2 cup plus 2 tablespoons/5 ounces granulated sugar
1 cup plus 2 tablespoons/6 ounces kosher salt (See note.)
1/4 cup/1 ounce cracked black pepper

Steps:

If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams

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