Trout Gravlax



• 1/2 Cup mayonnaise
• 1 pickle, finely diced
• 1 Tbsp capers, finely diced
• 1 Tbsp dill, finely chopped
• 1 Tbsp lemon Juice
• 1 tsp Worcestershire sauce
• 1 tsp dijon mustard
• Salt & pepper to taste


1 Catch and fillet trout.
2 Mix together gin, beetroot, sugar, and salt.
3 Place fillet in a zip lock bag & evenly cover the trout in beetroot cure, ensuring all the edges are covered.
4 Seal and place bag in the fridge for 2-3 days. Add a little weight on top and turn every day or so.
5 After being in the fridge for a few days, rinse off the remaining mixture with cold water, pat dry with a paper towel, and cut into thin slices.
6 Serve as is, on a bagel with cream cheese or in a salad. The rest is up to you!
7 Take pics of your dish and tag us, enjoy it with whanau and friends, and most importantly, have fun with it!