Ingredients
- —220 g trout fillet (sashimi-grade), skin removed
- —1 small raw beet, coarsely grated
- —1 teaspoon coarse sea salt
- —1 teaspoon lemon zest
- —1 tablespoon lemon juice
- —1 teaspoon dill, finely chopped
- —80 g cottage cheese
- —Pepper to taste
- —Optional: thin cucumber ribbons or apple slices for freshness
Instructions
- Pat the trout dry and remove the skin completely.
- Combine beet, sea salt, lemon zest, and lemon juice.
- Cover the trout with this beet cure mixture.
- Let it rest in the refrigerator for 30–45 minutes.
- Rinse lightly and pat dry.
- Slice into thin pieces.
- Serve with cottage cheese and dill.
Serving Tip
Serve the thinly sliced trout on a large plate with dollops of cottage cheese and sprigs of dill. Soft, fresh, and elegant — a light Scandinavian preparation with stunning colors and subtle flavors.
Storage Tip
Consume within 24 hours due to the short curing process and raw preparation.
RECIPE_ID: 9174bc1d...
LAST_UPDATE: 2/18/2026