Beet-Cured Trout Smorrebrod/Smorgas – St. Supéry Estate Vineyards & Winery

Ingredients

• 2 lbs Trout filet, pin bones, fins, and extra fat removed, with 3 to 4 scores across the fish skin
• 1/2 C Kosher Salt
• 1/3 C Sugar
• 2 tsp ground Black Pepper
• 2 tsp Thyme, minced
• 1 ½ C Red Beet, cooked & finely grated
• 6 slices Pumpernickel bread
• 6 Tbl salted Butter
• 1/4 Red Onion, very thinly sliced
• 1 Tbl Capers