What to do
To make the lox:
- Over a work surface, place the salmon skin side up and make a few small cuts evenly over the the filet to reveal the flesh below. Turn the fish over onto a plastic wrap lined baking sheet large enough to lay the salmon skin side down.
- In a medium mixing bowl, mix to combine the grated beets, salt, sugar, spices, citrus zest, and dill.
- Spread the mixture over the salmon and firmly pack it onto the fish.
- Wrap the fish in the plastic wrap ensuring the fillet is covered tightly. Place another baking tray on top of the salmon.
- Weigh the tray down with a 5 pound weight or few heavy kitchen items will do the trick, such as unopened canned foods or jarred pasta sauce. Leave to refrigerate for 72 hours.
- Once cured, unwrap the fish and gently scrape off the beet mixture. Rinse the salmon under cold water and pat dry.
- In a small bowl, mix to combine the honey, salt, black pepper, chili flakes, and dill. Using a spoon, spread the glaze over the salmon until evenly coated.
- Wrap in parchment or plastic wrap and chill until ready to serve.
To make the hash:
- In a small mixing bowl, beat an egg, add the grated potato, and season with salt and pepper.
- In a large non-stick skillet, add ½ tablespoon of the olive oil over medium-low heat until shimmering.
- Add a loose 3/4 cup of the grated potato mixture to the pan in the shape of a flat patty, about 5 inches round. Using a spatula, press into the bottom of the pan and cook for 5 to 6 minutes per side, until crisp and cooked through.
- Carefully transfer to a plate and keep warm. Repeat with the remaining potato mixture and keep warm until ready to serve.
To serve:
- Combine the crème fraîche and garlic clove in a small bowl. Use a spoon to gently crush the garlic into the cream and season with salt and pepper and set aside.
- Place the hash rounds onto plates and spoon over the cream in one even layer, discarding the garlic clove.
- Very thinly slice the lox and arrange 4 to 5 pieces over each round. Place the cucumbers,red onion, radishes, capers, and fresh dill fronds over the top. Season with freshly cracked black pepper and salt.
- Squeeze with fresh lemon juice and enjoy right away.
Note: The beet lox will keep covered in the refrigerator for up to 1 week.
What you’ll Need
Beet Lox
1 pound salmon, skin and pin bones removed, rinsed, and patted dry
1 cup grated Love Beets organic cooked beets
½ cup Kosher salt
¼ cup brown sugar
1 tsp ground fennel
1 tsp ground coriander
1 ½ tbsp freshly ground black pepper
Zest of 1 orange
2 tbsp fresh dill, coarsely chopped
Dill-Peppercorn Glaze
1 tbsp freshly ground black pepper
1 teaspoon red chili pepper flakes
2 tbsp fresh dill, coarsely chopped
1 tbsp honey
Hash and Toppings
1 large egg
1 large sweet potato, peeled and grated on the large holes of a box grater
½ tsp Kosher salt
½ tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
½ cup crème fraîche or sour cream
1 small garlic clove
½ English cucumber, thinly sliced
¼ cup red onion, thinly sliced
3 radishes, thinly sliced
3 tbsp capers
Fresh dill, for serving
½ lemon, to squeeze for serving