Page 59 - C:\Users\ralph\Documents\Flip Book\
P. 59
Beets & Horseradish
Lox
Ingredients
6 oz horseradish, fresh, grated or prepared
1 salmon filet (about 3 lbs)
1 lb red beets, raw, peeled and grated, juice included
1 large bunch of fresh dill (roughly chopped)
½ cup + 2 tbsp sugar
1 cup + 2 tbsp kosher salt
¼ cup cracked black pepper
Lagniappe
Remove any pin bones from the salmon
Combine the horseradish, beets, dill, sugar, salt and pepper
Drizzle a little of the beet mixture on the bottom of a non reactive baking dish.
Place the salmon skin side down on the mixture. Cover the flesh with the remaining
mixture.
Cover with plastic wrap, weight the fish down with another pan on top, and let stand
for 3-4 days in the refrigerator.
Remove, scrape the beet mixture off and discard. Rinse the filet in cool water, and
allow drying.
Slice the salmon very thin (almost paper thin) and serve with cream cheese crackers
or bagels with red onion and tomato slices on the side.
59
