Beet-Cured Gravlax

Beet-Cured Gravlax

Time: 24 hours
Servings: 4-6


  • 1.25lb Steelhead fillet
  • 1/2 cup shaved beet
  • 1/4 cup raw sugar
  • 1/2 cup salt
  • 1 Tbsp lime zest
  • 1 Tbsp lemon zest
  • 1/2 cup chopped dill 


  • Combine salt, sugar, zest, and beet in small mixing bowl
  • Line small baking tray with plastic wrap and lay fillet skin side down
  • Cover the entire top of fillet with curing rub
  • Wrap fillet tightly in plastic wrap and place 1lb of weight on top of fillet
  • Place in the refrigerator for 24 hours
  • Unwrap fish, rinse fillet under cold water for one minute to remove curing rub
  • Pat dry with paper towel, place on cutting board and coat fillet with additional 1/2 cup of fresh dill
  • Slice thinly on an angle from tail side first and serve with your favorite bread, crackers, in a salad, or simply as is!