Glad you liked, Elisabeth! This carrot lox will last about a week in the fridge.

So happy you like the recipe, Fallon! Thanks for your feedback.

Lee, so happy you found it! If you look above the recipe card (for any recipe on my site) you can have the recipe emailed directly to you. Hope it’s helpful for any other recipes and hope you continue to enjoy loving the lox!

I suppose if you’re making lox flavored cream cheese (mixing pieces of lox in a batch of cream cheese), mushiness shouldn’t matter much.

I lost the recipe, looked all over for it, finally found it again! I’m printing this out for posterity.

I wouldn’t slice them prior to salt-baking them, for the same reason mentioned not to peel prior to baking: salt bombs. Lox is soft. The slices don’t have to be paper thin. Make them thin enough where they’ll bathe in the marinade, but not so thin you have trouble cutting pieces from the carrot. Hope this helps.