Ease of Preparation: Easy
Time of Preparation: 5 – 10 minutes, plus overnight rest
Yield: 4-6 servings
This easy, home-cured trout is delicious, and a looker, to boot! The beets give a beautiful fuchsia hue to the outside, which transitions to pink as you slice. Dill cream cheese and pumpernickel bread are the perfect pairing. Try this method with salmon, too!
Ingredients:
Gravlax:
- 2 beets, coarsely grated
- 1 cup (240 ml) chopped dill, plus more to garnish
- 1 lemon, zest only
- ½ cup (120 ml) gin
- 1 cup (240 ml) white sugar
- 1 cup (240 ml) kosher salt
- 2 fillets ocean trout, skin-on, pin bones removed
Dill Seed Cream Cheese:
- 1 cup (250 ml) cream cheese, softened
- 1 tablespoon (15 ml) dill seed, coarsely crushed
- 1 lemon, zest only
- Salt and pepper
To Serve:
- Pumpernickel rye bread
- Lemon wedges, reserved dill fronds
Method:
For the Gravlax:
Combine beet, dill, lemon zest, gin, sugar, and salt in a bowl.
Spread half the mixture over the base of a glass or ceramic dish large enough to hold trout.
Place the trout on top, then cover with remaining mixture.
Cover with plastic wrap and chill overnight or up to 18 hours.
The next day, remove trout from dish, discarding curing mixture.
Rinse under cold water and pat dry with paper towel.
Keep covered and refrigerated until needed for serving.
For the Dill Seed Cream Cheese:
Whip the dill seed with the cream cheese until well combined.
Add the lemon zest, season with salt and pepper.
To Serve:
Slice and serve the trout with the dill seed cream cheese and sliced pumpernickel rye bread.
Garnish with lemon wedges and dill fronds.