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Ingredients
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Main Ingredients
Accompaniments
Method
Curing the Salmon
- 1
Prepare the Cure
In a bowl, mix together the kosher salt and brown sugar until well combined. This will be the curing mixture.
- 2
Prepare the Salmon
Place the salmon fillet on a large piece of plastic wrap. Make sure the skin side is facing down.
- 3
Apply the Cure
Spread the curing mixture evenly over the top of the salmon fillet, ensuring that it is fully coated. Add the fresh dill and black peppercorns on top of the curing mixture.
- 4
Wrap the Salmon
Wrap the salmon tightly in the plastic wrap, ensuring it's sealed well to prevent any air from getting in.
- 5
Cure the Salmon
Place the wrapped salmon in a shallow dish and refrigerate for 24-48 hours. The longer it cures, the saltier and firmer it will become.
Serving the Lox
- 6
Prepare the Accompaniments
While the salmon is curing, prepare the accompaniments. Slice the bagels in half and toast them if desired.
- 7
Slice the Lox
After the curing time has elapsed, remove the salmon from the fridge and unwrap. Using a sharp knife, slice the salmon thinly at a diagonal angle.
- 8
Assemble the Plate
On a serving platter, arrange the sliced lox. Serve alongside bagels, cream cheese, capers, sliced red onion, and sliced tomato.