Aquavit & Dill-Cured Lox

Name: Aquavit & Dill-Cured Lox
Yield: Makes ¾ cured fish; serves 6–8
Ingredients: White pepper, 1 teaspoon, coarsely ground; Aquavit, 2 tablespoons; Fresh dill, ½ cup (¾ oz/20 g) roughly chopped; Sugar, 3 tablespoons; Sea salt, 3 tablespoons; Wild salmon fillet with skin, 1 pound (500 g) (see note)

Preparation info

Makes ¾ cured fish; serves
6–8

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Lox is salmon that has been cured with sugar, salt, and sometimes aquavit, a strong caraway-infused liquor. Although best known as a bagel topping, lox is also lovely added to scrambled eggs and salads, tossed with pasta and lemon, or served as an elegant appetizer.

Ingredients

Wild salmon fillet with skin, 1 pound (500 g) (see note)
Aquavit, 2

Fish course
Starter
Pescatarian
Gluten-free

Method

Place the salmon, skin side down, on a cutting board. With a pair of fish tweezers or needle-nose pliers, gently tug the pin bones free of the flesh, working in the direction in which they are angled. With a sharp knife, cut the fillet in half crosswise.

Sprinkle the fleshy side of both salmon pieces evenly with the aquavit and then sprinkle evenly with the salt, sugar, and pepper. Spre