Beet cured gravlax

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This magically magenta dish of beet cured gravlax is deceptively simple to make and exceptionally delicious to eat! Serve this vibrantly hued cured trout with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.




  • 2 beets, coarsely grated
  • 1 cup (240 ml) chopped dill, plus more to garnish
  • 1 lemon, zest only
  • 1/2 cup (120 ml) gin
  • 1 cup (240 ml) white sugar
  • 1 cup (240 ml) kosher salt
  • 2 fillets ocean trout, skin-on, pin bones removed

Dill Seed Cream Cheese

  • 1 cup (250 ml) cream cheese, softened
  • 1 tbsp (15 ml) dill seed, coarsely crushed
  • 1 lemon, zest only
  • Salt and pepper

To Serve

  • Pumpernickel rye bread
  • Lemon wedges
  • Reserved dill fronds


For the Gravlax

  1. Combine beet, dill, lemon zest, gin, sugar, and salt in a bowl.
  2. Spread half the mixture over the base of a glass or ceramic dish large enough to hold trout.
  3. Place the trout on top, then cover with remaining mixture.
  4. Cover with plastic wrap and chill overnight or up to 18 hours.
  5. The next day, remove trout from dish, discarding curing mixture.
  6. Rinse under cold water and pat dry with paper towel.
  7. Keep covered and refrigerated until needed for serving.

For the Dill Seed Cream Cheese

  1. Whip the dill seed with the cream cheese until well combined.
  2. Add the lemon zest, season with salt and pepper.

To Serve

  1. Slice and serve the trout with the dill seed cream cheese and sliced pumpernickel rye bread.
  2. Garnish with lemon wedges and dill fronds. Serve and enjoy!