Jul 14 2026
Restaurants›Market at EDITION›Smoked Salmon Lox Recipe

Smoked Salmon Lox Recipe

Inspired by Market at EDITION
Time1h
Serves4

Scallion labne, salted cucumbers caper-tomato vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Smoked Salmon Lox

For the Scallion Labne

For the Salted Cucumbers

For the Caper-Tomato Vinaigrette

Method

Prepare the Scallion Labne

  1. 1

    Strain the Yogurt

    In a bowl, mix Greek yogurt with salt. Place a cheesecloth or a fine strainer over another bowl, pour the yogurt mixture into it, and let it drain in the refrigerator for at least 2 hours, preferably overnight.

  2. 2

    Add Scallions and Flavor

    Once the yogurt is drained, finely chop 3 scallions and mix them into the thickened yogurt. Stir in lemon juice and olive oil. Adjust seasoning with additional salt if needed.

Prepare the Salted Cucumbers

  1. 3

    Slice the Cucumbers

    Wash and slice the cucumbers into thin rounds.

  2. 4

    Salt the Cucumbers

    Sprinkle salt over the cucumber slices, mix well, and let them sit for about 15 minutes to draw out moisture.

  3. 5

    Add Vinegar

    After 15 minutes, add white vinegar to the cucumber slices, toss to combine, and set aside.

Prepare the Caper-Tomato Vinaigrette

  1. 6

    Chop the Tomatoes

    Halve the cherry tomatoes and place them in a mixing bowl.

  2. 7

    Combine Ingredients

    Add capers, olive oil, balsamic vinegar, salt, and black pepper to the tomatoes. Mix well to combine all ingredients.

Assemble the Dish

  1. 8

    Layer the Ingredients

    On a serving plate, spread a generous layer of scallion labne. Arrange smoked salmon slices on top.

  2. 9

    Add Cucumbers and Vinaigrette

    Top with salted cucumber slices and drizzle the caper-tomato vinaigrette over the entire dish.

  3. 10

    Garnish and Serve

    Finely chop the remaining scallion and sprinkle over the top for garnish. Serve immediately.

More from Market at EDITION