Time: 24 hours
Servings: 4-6

Ingredients: 

• 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 

Instructions:

• 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!