Time: 6 hours
Servings: 4

Ingredients: 

• 6oz Steelhead fillet
• 1/4 cup salt
• 1/4 sugar
• 1/2 Tbsp lime zest
• 1/2 Tbsp lemon zest 
• 1/2 fresh fennel fronds 

Instructions:

• Coat fish with salt, sugar, lime zest, lemon zest, and fennel
• Place in refrigerator of 4-6 hours lightly wrapped in paper towel. For further cure, wrap in plastic and leave in fridge for 6 more hours
• Rub off cure with a wet paper towel
• Thinly slice steelhead to liking
• Thinly slice radish and soak in vinegar
• Serve with butter and bread, or simply with olive oil and fresh lemon zest! 
• (optional additions: capers or julienned fresh fennel)