HABANERO LOX WITH JALAPEÑO GOAT CHEESE

Lox

Ingredients Weight Measure
Sugar 8 oz. 1-1/4 cups
Kosher salt 7 oz. 3/4 cup
TABASCO® brand Habanero Sauce 2-1/2 oz. 1/3 cup
Cayenne pepper 2 pinches
Paprika 1 tsp.
Black pepper, cracked 2 Tbsp.
Parsley, chopped 2 sprigs
Dill, chopped 2 sprigs
Salmon fillet 16 oz.

Spread

Ingredients Weight Measure
Goat cheese 4 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 3/4 oz.
Parsley, chopped 2 sprigs

Method

  1. To make the Lox, in a small mixing bowl, combine sugar, salt, TABASCO® Habanero Sauce, cayenne pepper, cracked black pepper, chopped parsley and chopped dill. Fully cover each side of salmon with curing mix. Wrap with plastic wrap and place salmon between two appropriately sized sheet pans. Use a #10 can to press. Let sit in refrigerator for 16 hours. Slice very thinly, 5 slices per portion.
  2. To make the Spread, combine the goat cheese, TABASCO® Green Jalapeño Pepper Sauce and chopped parsley.
  3. To serve, garnish with appropriate condiments.

Yield: 12 servings