Homemade Lox Platter

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. Served alongside a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon – this is an appetizer spread that is sure to please! 


Lox.

Gravalax.

Smoked Salmon.

We all know them, and I sure hope we all love them. Personally, anytime lox is on a menu I have a moment. It always sounds good, because there’s always a solid schmear of cream cheese. Which I have a love/hate relationship with (like, why can’t it have like some absurd amount of nutrients in it?).

But I digress.

I’ve always wanted to cure my own salmon, which, by the way – is what lox and gravlax technically are. As opposed to smoked salmon, which I’m sure you’ve guessed by now – is actually smoked – lox and gravlax are covered in salt and other ingredients to preserve it.

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. Served alongside a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please! | #SoHappyYouLikedIt

However, I’m a sucker for smoked salmon. Which is why n this recipe, I wanted that smokiness to carry through. I used a smoked sea salt, which is a fun ingredient to have on hand for finishing dishes. I highly recommend using smoked sea salt, but you could substitute regular sea salt with liquid smoke added to it as well.

Along with some brown sugar and freshly cracked black pepper, the salmon cures in the refrigerator for a few days, until it’s cured to your liking.

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. Served alongside a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please! | #SoHappyYouLikedIt

AND THEN COMES THE FUN.

I may be really weird, but I truly enjoy putting together appetizer boards like this. The arranging of ingredients, the addition of garnishes…it becomes art by the time you’re finished.

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. Served alongside a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please! | #SoHappyYouLikedIt

I also wanted the schmear the be extra…..schmeary. I have a problem with goat cheese (in the best way), which is what makes this schmear tangy and spreadable. Add some lemon zest, and BOOM. Gimme a spoon. I’ll be right here.

With all this richness, you have to cut it with something fresh. Thinly sliced cucumber, strong red onion, fresh dill, and bright lemon are added, offering a vibrant feast for the eyes. Dot the whole platter with briny capers, and…..

Lox is a traditional and well-loved holiday appetizer! Salmon is cured with smoked sea salt, brown sugar, and pepper. Served alongside a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please! | #SoHappyYouLikedIt

I’m dead.

This recipe may take a little forethought, but it is oh-so worth it. I highly encourage you make this recipe for your next holiday gathering!

Homemade Lox Platter
Print Recipe
Lox is made by curing a whole salmon fillet in salt. A mixture of smoked salt, brown sugar, and pepper is used here to provide that salty, smoky, and sweet flavor that is so well adored. Served with a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please.
Servings Prep Time
8-10 servings 20 minutes
Passive Time
4 days
Servings Prep Time
8-10 servings 20 minutes
Passive Time
4 days
Homemade Lox Platter
Print Recipe
Lox is made by curing a whole salmon fillet in salt. A mixture of smoked salt, brown sugar, and pepper is used here to provide that salty, smoky, and sweet flavor that is so well adored. Served with a creamy goat cheese schmear, fresh cucumbers, red onion, salty capers, soft pumpernickel, dill, and lemon - this is an appetizer spread that is sure to please.
Servings Prep Time
8-10 servings 20 minutes
Passive Time
4 days
Servings Prep Time
8-10 servings 20 minutes
Passive Time
4 days
Ingredients
For the lox:
For the goat cheese spread:
To assemble:
Servings: servings
Instructions
For the lox:
  1. Rinse salmon fillet, and pat dry with paper towels.
  2. Line cookie sheet with plastic wrap. Mix smoked sea salt, brown sugar, and pepper together. Sprinkle 1-2 tablespoons on plastic wrap, placing salmon filet on top. Top with remaining salt mixture, covering filet thoroughly.
  3. Wrap filet with plastic wrap tightly. Top filet with an additional baking sheet, and weigh down with something heavy, like a cast iron skillet or a few large cans.
  4. After 2 days, slice a piece off and rinse. Taste to determine if salmon needs additional curing. If it's already salty enough, you can move on to the next step. If it still needs additional flavor, allow it to continue to cure in the refrigerator for an additional 1-2 days.
  5. Once salmon is done curing, unwrap and rinse salt and sugar mixture off. Thinly slice salmon and arrange on platter.
For the goat cheese spread:
  1. Mix cream cheese, goat cheese, and the zest of 1 lemon together thoroughly. Transfer to small bowl to serve.
To assemble platter:
  1. Arrange lox, sliced pumpernickel, goat cheese spread, cucumbers, red onion, lemon slices, and dill on a large platter for serving. Sprinkle lox with capers.
  2. To enjoy, spread a piece of pumpernickel with the goat cheese spread, and top with cucumber, red onion, lox, dill, and capers.
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