Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this appetizing classic. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by sour cream sauce. Recipe courtesy of Russ and Daughters.
- Total Time:
- Servings: 8
- Yield: Makes 2 1/2 quarts
Source: Martha Stewart Living, September 2012
- 2 pounds belly lox (from midsection of a salt-cured salmon)
- 2 large onions (1 1/2 pounds), sliced into 1/4-inch rounds (4 cups)
- 1 cup white vinegar
- 1 cup sugar
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 2 tablespoons dill seeds
- 1 tablespoon whole allspice berries
- 3 bay leaves
- 1 teaspoon red-pepper flakes
- Sour Cream Sauce (optional), for serving
Cover lox with water, and soak in refrigerator 8 hours, changing water once.
Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and red-pepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.