Russ & Daughters Pickled Lox

Cooking Instructions

1. Soak the lox overnight in cold water in the refrigerator, changing the water once.

2. Cut the lox pieces into half-pound chunks. Place in a glass bowl, layering them with the onion slices.

3. 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 countertop overnight so that the pickling process starts to work. In the morning, place it in the refrigerator and let it marinate for 2 days or until ready to use. Serve as is or with the cream sauce below.

Wine Pairing(s)

Brancott Reserve Sauvignon Blanc

Fetzer 'Valley Oaks' Sauvignon Blanc

Matanzas Creek Sauvignon Blanc

Clarence Dillon Clarendelle Amberwine

Saint Clair Sauvignon Blanc

Monkey Bay Sauvignon Blanc

Fairhall Downs Sauvignon Blanc

Dynamite Sauvignon Blanc 'Kelsey Creek'

Redbank 'The Long Paddock' Sauvignon Blanc

Sauvignon Republic Sauvignon Blanc