Best with Organic Cooked Beets

Beet Lox on Sweet Potato Hash

Prep Time: 72 hours // Cook Time: 10 min Servings: 4

What to do

To make the lox:

  1. 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.
  2. In a medium mixing bowl, mix to combine the grated beets, salt, sugar, spices, citrus zest, and dill.
  3. Spread the mixture over the salmon and firmly pack it onto the fish.
  4. Wrap the fish in the plastic wrap ensuring the fillet is covered tightly. Place another baking tray on top of the salmon.
  5. 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.
  6. Once cured, unwrap the fish and gently scrape off the beet mixture. Rinse the salmon under cold water and pat dry.
  7. 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.
  8. Wrap in parchment or plastic wrap and chill until ready to serve.

To make the hash:

  1. In a small mixing bowl, beat an egg, add the grated potato, and season with salt and pepper.
  2. In a large non-stick skillet, add ½ tablespoon of the olive oil over medium-low heat until shimmering.
  3. 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.
  4. Carefully transfer to a plate and keep warm. Repeat with the remaining potato mixture and keep warm until ready to serve.

To serve:

  1. 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.
  2. Place the hash rounds onto plates and spoon over the cream in one even layer, discarding the garlic clove.
  3. 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.
  4. 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