Fennel and Zest Cured Steelhead

Fennel and Zest Cured Steelhead

Time: 6 hours
Servings: 4


  • 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 


  • 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)