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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This lox recipe has all the smoke and flavor of your favorite Reuben sandwich, with none of the fleish. Serve it with a side of your favorite snacking crackers and watch it disappear.
1/2 side of salmon
1/4 cup Tuscanini Sea Salt
1/4 cup light brown sugar
2 tablespoons dried parsley
2 teaspoons Pereg Smoked Paprika
2 teaspoons Montreal steak spice
2 teaspoons granulated garlic
2 teaspoons minced onion
1 teaspoon Pereg Cumin
diced dill, for topping
Dijon mustard, for drizzling
diced pickles, for topping
Wash salmon and pat it dry.
Combine all spices and mix.
Cut a piece of plastic wrap double the size of the salmon. Sprinkle half of the spice mix on the plastic. Place the salmon onto the spices, skin-side up, and top with remaining spices, making sure to get the spices on all sides. Tightly wrap the salmon in the plastic wrap.
Place the salmon in a pan in the fridge with something heavy on top of it to press it down. (I used a full orange juice bottle.) Allow it to sit for at least 36 hours.
Drain the liquid that formed under the wrapped fish. Unwrap the fish and slice it into strips as thinly as you can. Lay down the pieces on a flat plate. Drizzle with Dijon mustard and decorate with diced pickles and dill.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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