Habanero Lox with Jalapeño Goat Cheese Spread

0 stars based on 0 votes.
0 ratings
Rate This Recipe


Habanero Lox

Jalapeño Goat Cheese Spread


To make the lox, in a small mixing bowl, combine sugar, salt, TABASCO® Habanero Sauce, cayenne pepper, paprika, black pepper, parsley and dill and mix well. Fully cover each side of salmon with curing mix. Wrap with plastic wrap and place salmon between two appropriately sized baking pans, using a weight to press salmon. Refrigerator for 16 hours.

Meanwhile, combine all ingredients for goat cheese spread in a small bowl and mix well. Cover and refrigerate.

When ready to serve, unwrap salmon and slice very thinly. Serve with cheese spread and desired condiments, such as chopped onion, sliced tomatoes, chopped egg, sliced bagels, and capers.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!