Trout GravlaxIngredients • 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 tasteMethod 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!