Prep Time: 15 minutes
Total Time: 15 minutes
- 2 pounds salt-cured wild pacific salmon, also known as belly lox
- 2 large Spanish onions, peeled and sliced in rounds
- 5 cups cold water
- 1 cup white vinegar
- 1 cup sugar
- 1/2 cup mixed pickling spices, including coriander seed, mustard seed, dill seed, allspice, bay leaf dried chili pepper
Cut the lox pieces in half-pound chunks. Place in a glass bowl, layering them with the onion slices.
In a mixing bowl place the water, vinegar, sugar and mixed pickling spices. Stir by hand until the sugar dissolves. Pour the mixture over the salmon and let stay out on the counter top overnight so that the pickling process starts to work. Next morning refrigerate for 2 days or until ready to use. Serve as is or with sour cream sauce.
Yield: 8 servings
• Sour Cream Sauce Recipe
Recipe Source: Jewish Cooking in America by Joan Nathan (Random House)
Reprinted with permission.