Beet-Cured Steelhead Lox: A Regenerative Twist on a Classic

Directions

1. 
   1.

   Gather Your ingredients

2. 
   2.

   Defrost the Steelhead: Place the Seatopia steelhead loin in the refrigerator to defrost overnight, removed from vacuum-seal packaging and wrapped in paper towel or tuna paper. Proper defrosting preserves the fish’s delicate texture and omega-3-rich nutrients.

3. 
   3.

   Shred the Beets: Grate 500 grams of organic beets into a large bowl. Add a shot of gin, mixing thoroughly to infuse the beets with subtle botanical notes and natural antioxidants.

4. 
   4.

   Salt the Fillet: Lay a sheet of parchment paper on a clean surface. Sprinkle microplastic-free salt on both sides of the steelhead loin to enhance the curing process and amplify its natural flavor.

5. 
   5.

   Create the Curing Layer: Spread half of the beet-gin mixture on the parchment paper. Place the steelhead fillet on top and cover it entirely with the remaining beet mixture. Generously layer fresh dill over the fish for added flavor and digestive benefits.

6. 
   6.

   Wrap the Fillet: Tightly wrap the fish in the parchment paper, securing the curing mixture around the fillet. Refrigerate for 48 hours, allowing the curing process to transform the fish into a vibrant, flavorful lox.

7. 
   7.

   Clean and Slice: After 48 hours, unwrap the fillet and gently remove the curing mixture. Slice the cured steelhead thinly, sashimi-style, for an elegant presentation.

8. 
   8.

   Prepare the Plate: Arrange the sliced lox on a bed of fresh organic dill and green salad leaves. This pairing complements the fish with fiber, prebiotics, and a refreshing crunch.

9. 
   9.

   Garnish and Serve: Finish with a sprinkle of organic lemon zest for a bright, zesty touch that enhances the dish’s natural flavors and adds a boost of vitamin C. Serve and enjoy!