Beetroot gravadlax recipe | Woolworths TASTE

Ingredients

• For the cure:
• 500 g coarse sea salt
• 350 g sugar
• 1 lime, zested and ½ juiced
• 1 lemon, zested and ½ juiced
• 40 g dill, roughly chopped
• 50 g white pepper
• 50 g black pepper
• 15 g coriander seeds
• 7 cloves
• 2 star anise
• 2 large beetroot, grated, for a red cured skin (optional)
• 2 fillets trout (700–800 g), skin on, pin-boned
• lemon wedges, for serving
• dill, chopped, for serving
• horseradish cream, for serving