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Citrus-Dill Trout Gravlax

Citrus-Dill Trout Gravlax

Wife with the Knife
Bright, tangy, and just a little fancy, this Citrus-Dill Trout Gravlax will make you feel like a brunch board pro without breaking a sweat. Fresh trout is cured with a zesty trio of citrus, fragrant dill, and a touch of beetroot for colour that pops. Perfect for toast, sandwiches, or elegant appetizers that will make everyone ask, “Did you make this?” Yes, yes you did.
5 from 1 vote
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Prep Time 15 minutes
Cure Time 2 days
Total Time 2 days 15 minutes
Course Amuse-Bouche, Appetizer, Hors d'oeuvres, starter
Cuisine Scandinavian
Servings 6

Equipment

  • Grater or Food Processor

Ingredients
  

  • 1 small head purple cabbage (1–1.5 lb) finely shredded
  • 1 cup kosher salt
  • ¼ cup sugar
  • 1 orange Zested
  • 1 lemon Zested
  • 1 lime Zested
  • 1 tsp black pepper freshly cracked
  • ¼-½ cup fresh dill finely chopped
  • 2-3 tbsp vodka optional, adds brightness

Instructions
 

  • Remove outer leaves and shred finely. Pat dry with paper towels to remove excess moisture.
  • In a bowl, combine salt, sugar, citrus zests, black pepper, chopped dill, and vodka (if using.)
  • Line a glass or ceramic dish with a large sheet of plastic wrap, leaving overhang. Place cabbage in the dish and spread the cure evenly over it. Toss lightly to coat all cabbage.
  • Wrap tightly with plastic wrap. Place another dish or tray on top and weigh down with 2–3 cans or a small brick to help flavours meld and soften the cabbage.
  • Refrigerate 24 hours. Flip over the fish (rewrap if necassary), press down again, and let cure another 12–24 hours depending on desired softness and flavour.
  • Unwrap, rinse lightly under cold water to remove excess salt, and pat dry.
  • Slice the fish thinly against the grain.
  • Serve as an appetizer, with a light salad, or on rye toast.
  • Enjoy

Notes

  • Vodka is optional but brightens flavors and mellows the cabbage.
Storage
  • Refrigerator: store left over Citrus-Dill Trout Gravlax tightly wrapped  in an airtight container for up to 5 days.
  • Freezer: Freeze after curing, tightly wrapped in plastic wrap and placed in an airtight container or freezer bag, for 1–2 months. Thaw in the fridge overnight before serving.Flavor may be slightly less vibrant but still delicious.
 
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Keyword Citrus Dill Gravlax, Citrus Garnish, Creamy Dill sauce, Cured Fish, Cured Trout, Gravlax, Purple Cabbage, Salmon Gravlax, Trout, Trout Gravlax