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1
Place salmon in a glass, stainless steel or ceramic dish and cover with cold water.
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2
Cover the dish with plastic wrap and refrigerate 48 to 60 hours to freshen.
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3
Change water several times during soaking.
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4
Drain fish well.
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5
Trim away any cartilage and make sure no bones are still imbedded in the flesh.
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6
You can detect bones by running your fingers over the fish; pull them out with tweezers.
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7
Combine vinegar, water, pickling spice and 1 cup of sugar in a glass or stainless steel saucepan.
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8
Bring to a boil and simmer 20 minutes.
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9
Allow to cool.
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10
Cut the fish into 1/2-inch thick diagonal slices and layer the slices and onions in a glass, stoneware or pottery dish.
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11
Strain cooled marinade and pour over the fish and onions, completely immersing them.
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12
Either use a 4-quart dish or divide the fish, onions and marinade between two containers.
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13
Cover with plastic wrap, refrigerate and allow to marinate 24 to 36 hours.
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14
Whisk sour cream, remaining teaspoon of sugar and 1 tablespoon of the fish marinade until smooth.
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15
Remove salmon and onions from the brine and drain well.
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16
Gently layer the drained salmon and onions with the sour cream sauce.
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17
For best results, cover and refrigerate overnight before serving.
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18
Prepared pickled lox will keep five to seven days under refrigeration and actually improve during this period.
