Best 2 Concord Pickled Lox Recipes

Concord pickled lox is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with fresh concord grapes, vinegar, sugar, and spices, which gives it a sweet and tangy flavor. Pickled lox is also a good source of omega-3 fatty acids, which are beneficial for heart health. If you are looking for a new and exciting way to enjoy lox, then you should definitely try concord pickled lox. It is easy to make and can be stored in the refrigerator for up to two weeks.

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PICKLED LOX

Pickled Lox image

Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this classic appetizer. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by Sour Cream Sauce. Recipe courtesy of Russ and Daughters.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time P2DT12h15m

Yield Makes 2 1/2 quarts

Number Of Ingredients 11

Ingredients

2 pounds belly lox (from midsection of a salt-cured salmon)
2 large onions (1 1/2 pounds), sliced into 1/4-inch rounds (4 cups)
1 cup white vinegar
1 cup sugar
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons dill seeds
1 tablespoon whole allspice berries
3 bay leaves
1 teaspoon red-pepper flakes
Sour Cream Sauce (optional), for serving

Steps:

Cover lox with water, and soak in refrigerator 8 hours, changing water once.
Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and red-pepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.

CONCORD PICKLED LOX

Concord Pickled Lox image

Provided by Florence Fabricant

Categories project, appetizer

Time 35m

Yield 12 or more servings

Number Of Ingredients 8

Ingredients

3 pounds filleted, skinless brined salmon (belly lox), in one piece
4 cups white vinegar
1 cup water
1 1/2 tablespoons pickling spices (see note)
1 cup plus 1 teaspoon sugar
2 Bermuda onions, sliced
4 cups sour cream
1 tablespoon marinade from the fish

Steps:

Place salmon in a glass, stainless steel or ceramic dish and cover with cold water. Cover the dish with plastic wrap and refrigerate 48 to 60 hours to freshen. Change water several times during soaking.
Drain fish well. Trim away any cartilage and make sure no bones are still imbedded in the flesh. You can detect bones by running your fingers over the fish; pull them out with tweezers.
Combine vinegar, water, pickling spice and 1 cup of sugar in a glass or stainless steel saucepan. Bring to a boil and simmer 20 minutes. Allow to cool.
Cut the fish into 1/2-inch thick diagonal slices and layer the slices and onions in a glass, stoneware or pottery dish. Strain cooled marinade and pour over the fish and onions, completely immersing them. Either use a 4-quart dish or divide the fish, onions and marinade between two containers. Cover with plastic wrap, refrigerate and allow to marinate 24 to 36 hours.
Whisk sour cream, remaining teaspoon of sugar and 1 tablespoon of the fish marinade until smooth.
Remove salmon and onions from the brine and drain well. Gently layer the drained salmon and onions with the sour cream sauce. For best results, cover and refrigerate overnight before serving. Prepared pickled lox will keep five to seven days under refrigeration and actually improve during this period.

Tips:

Choose the freshest salmon you can find. Look for fish that is firm to the touch and has no off odors.
Use a sharp knife to slice the salmon against the grain. This will help prevent the fish from breaking apart.
If you don't have a curing salt, you can make your own by mixing 1 tablespoon of salt with 1 teaspoon of sugar.
Be sure to cover the salmon completely with the curing mixture. This will help to ensure that the fish is evenly cured.
Place the salmon in a cool, dark place for 24 hours. This will allow the fish to cure properly.
Once the salmon is cured, rinse it off with cold water and pat it dry.
Slice the salmon thinly and serve it with your favorite accompaniments, such as cream cheese, capers, and onions.

Conclusion:

Pickled lox is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning, you can easily make your own pickled lox at home. Just be sure to follow the tips above to ensure that your lox turns out perfectly.