The Cure Recipe
Cured sockeye lox, chive cream cheese, thin sliced vegetables and pickles, lemon oil drizzle.
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Ingredients
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Cured Sockeye Lox
Chive Cream Cheese
Vegetable Garnish
Lemon Oil Drizzle
Method
Prepare the Lox
Cure the Salmon
In a bowl, mix together the kosher salt, brown sugar, and chopped dill. Rub this mixture all over the sockeye salmon fillet, ensuring it’s fully coated. Wrap the salmon tightly in plastic wrap and place it in a dish to catch any liquid. Refrigerate for 48 hours.
Rinse and Slice
After 48 hours, remove the salmon from the refrigerator, rinse off the curing mixture under cold water, and pat dry with paper towels. Slice the salmon thinly against the grain.
Make the Chive Cream Cheese
Combine Ingredients
In a bowl, mix the softened cream cheese, chopped chives, and lemon juice until smooth and well combined.
Prepare the Lemon Oil Drizzle
Mix the Drizzle
In a small bowl, combine olive oil and lemon zest. Mix well and set aside.
Assemble the Dish
Plate the Ingredients
On a serving platter, spread a layer of chive cream cheese, arrange the thinly sliced cured lox on top, and add the sliced vegetables and pickles around the lox. Drizzle the lemon oil over the top before serving.