Beetroot Salmon Lox

This vibrant Beetroot Salmon Lox is wonderfully bold in flavour!

Prep
5 min
Total
36 hrs
Plus
large sealable bag
Serves
8-12

INGREDIENTS

METHOD

  1. Mix beetroot, Dijon, lemon, wine, salt and maple syrup in a sealable bag. 
  2. Place salmon inside and store in the fridge overnight flesh side down.
  3. Next day flip and let cure overnight. 
  4. Following day rinse clean and pat dry. Slice paper thin, amazing on bagels or for appetizers. Will keep for another 8 days.

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