Beet and Vodka Lox

Name: Beet and Vodka Lox
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M2DT0H30M0.000S
Yield: about 1 pound lox (about 4 servings)
Ingredients: 1 pound skin-on Atlantic salmon fillet, about 1 inch thick; 1 tablespoon vodka; 1/2 cup kosher salt; 2/3 cup granulated sugar; 2 cups grated raw beets (from 2 large beets), patted dry; 1/4 cup minced fresh dill, plus more for serving; 1 tablespoon lemon zest; Bagels, cream cheese, red onions, capers, cucumbers and other favorite accoutrements, for serving

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Level: Easy

Total: 2 days 30 min (includes curing time)
Active: 30 min

Yield: about 1 pound lox (about 4 servings)

Homemade lox is easier to make than you think! This version is infused with beets, giving it a vibrant pink hue. Perfect to make ahead for your next brunch, it looks gorgeous as part of a bagel spread.

Level: Easy

Total: 2 days 30 min (includes curing time)
Active: 30 min

Yield: about 1 pound lox (about 4 servings)

Ingredients

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1 pound skin-on Atlantic salmon fillet, about 1 inch thick

1 tablespoon vodka

1/2 cup kosher salt

2/3 cup granulated sugar

2 cups grated raw beets (from 2 large beets), patted dry

1/4 cup minced fresh dill, plus more for serving

1 tablespoon lemon zest

Bagels, cream cheese, red onions, capers, cucumbers and other favorite accoutrements, for serving

Directions

Watch how to make this recipe.

Dry the salmon well. Check it for small pin bones and remove any that you find. Brush the vodka all over both sides of the fish.
In a large bowl, combine the salt, sugar, beets, dill and lemon zest.
Prepare a large baking dish with a large piece of plastic wrap that extends over the sides. You will use this to wrap the fish, so make sure it is large enough to wrap around it. Place some of the salt mixture on the plastic wrap (covering an area about the size and shape of the fish). Top with the salmon skin-side down and cover with the rest of the salt mixture; cover the fish evenly with the mixture. Tightly wrap the fish with the plastic wrap. Top with a heavy pan and top that with cans or something else heavy. You want to weigh down the fish to draw out the liquid. Place the salmon in the refrigerator and prop one end up slightly so the juices drain to one side. Refrigerate for 24 hours.
Check the salmon and drain off any juices. Refrigerate another 24 hours.
Unwrap the salmon and wash off the cure. Dry the fish and peel off the skin. It should peel off easily!
Slice off small, thin pieces against the grain. Top with a sprinkle of fresh dill and serve with bagels, cream cheese, red onions, capers, cucumbers and other favorite accoutrements.