For this small batch lox, we cold-smoked with hickory after a quick cure with salt, sugar, fresh dill, black pepper, meyer lemon zest & fennel pollen. Served with @miyokoscreamery cream cheese.🍣 Join our waitlist to be among the first to try Wildtype salmon! wildtypefoods.com/sushi-lovers #WildtypeSalmon #cultivatedseafood #saveoursalmon #sustainableliving #salmonrecipes