Homemade Lox

• Sushi grade salmon
• Mustard seeds, cumin seeds, corriander seeds
  • Toast briefly and grind together – set aside
• Chop cilantro – set aside
• Combine
  • 1 C kosher salt
  • 1 C brown sugar
  • Add 1/4 C tequila
• Cover sheet tray with plastic sheet
• Put salmon on the large sheet of plastic – skin side down
• Brush salmon with chipotle puree
• Sprinkle with dried spices
• Put citrus zest on top
• Put salt slurry on top
• Wrap in plastic
• Top with another pan and put a weight on top
• Refrigerate 48-60 hours
• Wipe seasoning off salmon
• Slice as thinly as possible against the grain

Pickled Red Onions

• Slice red onion in half, then slice thinly
• Pickling Liquid
  • 1 C Red wine vinegar, lime juice or citric acid
  • 2 TBL sugar, whole mustard seeds, corriander
  • Black pepper corns and kosher salt
  • Bring to a boil, then turn off heat and let rest ( on burner 15 minutes )
• Pour over onion and let rest 30 minutes
• Transfer to mason jar and refrigerate
  • Pour liquid to cover onions

Goat Cheese Spread

• • Goat Cheese
  • Green Onion
  • Fresh dill
  • Salt and pepper
  • Splash of milk
  • Mix in food processor

Jalapeno Cream Cheese

• • Cream cheese
  • Fresh cilantro
  • Roasted jalapeno
  • Splash of milk
  • Mix with a fork