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2 pounds salt-cured wild pacific salmon (a.k.a. belly lox)
Soak the lox overnight in cold water in the refrigerator, changing the water once.
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 the Russ and Daughters Sour Cream Sauce.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 large Spanish onions, peeled and sliced in rounds
5cups 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
Russ and Daughters Sour Cream Sauce (click here for recipe)
Joan Nathan writes: "Whenever I went to Grossingers, I always chose pickled lox as an appetizer." "The belly is the filet mignon of salmon," said Mark Federman, owner of Russ and Daughters on New York's Lower East Side, "When pickling, feel the fish to see when it is ready. We pickle our fish and onions separately and thin the sour cream with a little buttermilk."