Beetroot Salmon Lox

Prep 5 min

Total 36 hours

Plus large sealable bag

Serves 8-12

This vibrant Beetroot Salmon Lox is wonderfully bold in flavour!

2 lb

salmon filet

1 medium

red beet, grated

1 tbsp

dijon mustard

lemon, juice and zest

½ cup

white wine

½ cup

kosher salt

2 tbsp

maple syrup

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