Habanero Lox with Jalapeño Goat Cheese Spread

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Habanero Lox

  • 1/2 cup sugar
  • 1/3 cup kosher salt
  • 2 1/2 tablespoons TABASCO® brand Habanero Pepper Sauce
  • Pinch of cayenne pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon cracked black pepper
  • 1 sprig parsley, chopped
  • 1 sprig dill, chopped
  • 1 (8-ounce) salmon fillet

Jalapeño Goat Cheese Spread

  • 2 ounces goat cheese
  • 2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 sprig parsley, chopped


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.

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