Beet and Vodka Lox Recipe

Beet and Vodka Lox

Recipe provided by Amy Kritzer Becker

Watch how to prepare this recipe.

Difficulty: Easy
Yield: About 1 pound lox (serves approximately 4)
Nutritional Information per Serving (1 of 4 servings):
- Calories: 403
- Total Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugar: 38 g
- Protein: 24 g
- Cholesterol: 62 mg
- Sodium: 512 mg
Total Time: 2 days 30 minutes (includes curing time)
Active Time: 30 minutes

Transform your brunch with this vibrant, homemade Beet and Vodka Loxeasier than you think! Beets infuse the salmon with a stunning pink hue, creating a showstopper for bagel platters that wows every guest. Prep ahead and let the magic happen in the fridge for effortless entertaining.

Ingredients

1 pound skin-on Atlantic salmon fillet, approximately 1 inch thick
1 tablespoon vodka
1/2 cup kosher salt
2/3 cup granulated sugar
2 cups grated raw beets (about 2 large beets), patted dry
1/4 cup finely chopped fresh dill, plus extra for garnish
1 tablespoon lemon zest
Bagels, cream cheese, red onions, capers, cucumbers, and other preferred accompaniments for serving

Instructions

Thoroughly pat the salmon dry. Remove any small pin bones you find. Brush both sides of the fish with vodka.
In a large bowl, mix together the salt, sugar, grated beets, dill, and lemon zest.
Line a large baking dish with plastic wrap, ensuring it hangs over the edges enough to wrap the fish fully. Spread some of the salt mixture on the plastic wrap in an area roughly the size and shape of the salmon fillet. Lay the salmon skin-side down on top of this layer, then cover the fish evenly with the remaining salt mixture. Wrap the salmon tightly with the plastic wrap.
Place a heavy pan on top of the wrapped fish, then add cans or other weights to press the fish down, helping extract liquid. Refrigerate the salmon with one end slightly elevated so the juices can drain to one side. Leave in the fridge for 24 hours.
After 24 hours, check the salmon, drain off any liquid, and refrigerate for another 24 hours.
Remove the salmon from the wrap and rinse off the curing mixture. Pat dry, then peel off the skin, which should come off easily.
Cut the lox into thin slices against the grain. Sprinkle fresh dill on top before serving alongside bagels, cream cheese, red onions, capers, cucumbers, and other desired toppings.

Store any leftover lox tightly wrapped in the refrigerator for up to 4 days or freeze it for up to 2 months.