Nova Scotia Lox Recipe
Make Nova Scotia Lox Recipe in just 4h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon Preparation
Serving
Method
Salmon Preparation
- 1
Prepare the Cure
In a bowl, mix the kosher salt and brown sugar until well combined.
- 2
Prepare the Salmon
Place the salmon fillet skin-side down on a sheet of plastic wrap. Ensure the fillet is bone-free.
- 3
Apply the Cure
Spread the salt and sugar mixture evenly over the salmon, ensuring it covers the entire surface. Add the fresh dill, cracked black pepper, and lemon zest on top.
- 4
Wrap the Salmon
Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. This will help collect any liquid that seeps out during curing.
- 5
Cure the Salmon
Refrigerate the wrapped salmon for 48 hours. Turn the salmon every 12 hours to ensure even curing.
- 6
Rinse and Dry
After 48 hours, remove the salmon from the wrap, rinse it under cold water to remove excess cure, and pat it dry with paper towels.
- 7
Slice the Salmon
Using a sharp knife, slice the salmon thinly at a 45-degree angle, starting from the tail end.
Serving
- 8
Prepare Bagels
Toast the bagels until golden brown.
- 9
Spread Cream Cheese
Spread a generous layer of cream cheese on each half of the toasted bagels.
- 10
Assemble the Dish
Layer the sliced lox on top of the cream cheese. Add capers, thinly sliced red onion, and tomato on top.
- 11
Serve
Serve immediately while the bagels are warm, garnished with additional dill if desired.