Beet-Cured Lox
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Photo by Andrew Purcell, Food Styling by Carrie Purcell
A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color. The fish will take about three days to fully cure, so plan ahead.
Daoheung suggests using farm-raised salmon as there is a “smaller chance the fish will have parasites.” If you are worried about parasites, she says to ”freeze the fish for 1 to 3 days before curing it, which will kill anything of concern."
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