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

Beet-Cured Trout Smorrebrod/Smorgas

Recipe courtesy of Estate Culinary Team

Serves 6 people

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

Directions

Combine the salt, sugar, pepper, and thyme. Divide the mixture in half. Stir the beets into one-half of the salt mixture.
On a sheet tray, evenly spread the salt mixture without the beets.
Lay the fish, skin-side down, on top of the mix, and evenly pat the remaining half containing the beets on top of the fish, ensuring the fish is fully covered.
Place in fridge uncovered for 24 hours. After 24 hours, rinse the salt mixes off the fish, pat dry, and leave uncovered for 24 more hours in the fridge to finish curing.
When ready to assemble, spread salted butter on each slice of bread, top with very thinly sliced fish, then the red onion and capers.

Wine Pairing: St. Supéry Rutherford Estate Vineyard Merlot

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