This recipe works best for firm fish, such as salmon, whitefish or bass.
1-2 lb fish fillet, skin on
1 cup horseradish
2 large beet
1 cup kosher salt
¼ cup sugar
1 bunch dill, chop half
Pat the fish dry. Mix together salt and sugar and spread generously on fillet.
Grate beet and mix with horseradish and chopped dill. Spread mixture on top of fillet.
Place leftover dill on top. Wrap well with plastic wrap and refrigerate for 3 days.
Great on it’s own, in a bagel or as a party hors d'oeuvre.
