⅓ cup herb salt

¼ cup maple sugar

2 tablespoons finely chopped dill

One 1.5 lb fillet of steelhead trout

To make the cure, add the herb salt, maple sugar, and dill to a small bowl and mix well to combine.

Line a sheet tray with a piece of plastic wrap, large enough to generously wrap around your curing fish. Lay the trout, skin side down, on the plastic wrap. Scatter two thirds of the cure onto the flesh side, and rub it in to cover the entire surface area of the fish. Flip the fillet over, and distribute the remaining cure over the skin side. Tightly wrap the fish in the plastic wrap. Place a gentle weight, like a sturdy ceramic plate, on top of the wrapped fish; the weight helps provide for a denser finished product, which makes for an easier slicing experience. Tuck the curing fish in for the night by transferring the sheet tray to the fridge. Cure the fish for 3 days, flipping it every 12 hours or so to ensure an even distribution of the cure.

After 3 days, remove the cured trout from the plastic wrap and give it a gentle rinse under cool, filtered water. Rinsing the trout helps to remove any residual excess of salt from the fish, but please feel free to slice off a little nibble to see if its seasoned to your taste before proceeding with the rinse.

To slice the trout, place your non-dominant hand on the fish to keep it taught and steady. Using your dominant hand, thinly slice the fish by running your knife down in a parallel motion to your other hand. Note that a sharp knife is essential for a tactful slice. Layer the slices in a clean piece of plastic wrap, and wrap tightly to cover.

The cured trout will keep refrigerated for up to 5 days.