Belly Lox

🥘 Ingredients

• salmon fillet 2 lb
• kosher salt 500 g
• cold water 2 qt
• lemon 1
• red onion ½
• capers 1 Tbs

1. 1

   Pack salmon fillet in kosher salt in a non-reactive dish, salt underneath and salt heaped over, so no flesh is showing.
2. 2

   Cover @&( timer and 3 days in the fridge, pouring off the brine that collects each day and heaping the salt back over.
3. 3

   Rinse @&( timer under cold running water until no loose salt is left, then 2 hr in cold water .
4. 4

   Pat @&( timer dry and 12 hr uncovered on a rack in the fridge, until the surface is tacky rather than wet.
5. 5

   Slice @&( timer on a long shallow angle down to the skin, as thin as your knife allows, and lay the slices flat. Serve with lemon , red onion and capers .