beet-cured-lox-51237050.json

{
    "directions": [
        "Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet.\u00a0Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.",
        "When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve."
    ],
    "ingredients": [
        "1 cup freshly grated horseradish",
        "3 3/4 cups grated beet (about 3 medium beets)",
        "1 cup kosher salt",
        "1/4 cup granulated sugar",
        "1 1/2 pounds skin-on salmon filet",
        "1 bunch dill"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Breakfast",
        "Horseradish",
        "Seafood",
        "Salmon",
        "Beet",
        "Dill",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Beet Cured Lox",
    "url": "http://www.epicurious.com/recipes/food/views/beet-cured-lox-51237050"
}