Slide the fish, with the weight, into your fridge. ![]() Set a few cans or containers of yogurt or condiments on top-nothing too heavy, but something that will compress the fish as the cure works its magic. You’ll also want to put a weight on top of the fish: Lay the wrapped fillet flat in a baking dish and then place another baking dish or sheet pan on top of the fish. How to Make Better Bagels at Home, According to an Expert Just be sure to press out as much air as possible before sealing. The plastic wrap is an unfortunate necessity, even if you’re trying to keep a more sustainable kitchen-although if you’re working with a piece of fish that’s small enough to fit in a Stasher bag or the like, you could certainly use that instead. Next, she adds a layer of grated fresh beets mixed with horseradish, and then places a few whole sprigs of dill on top before wrapping everything up (really well) in plastic wrap (three layers is ideal). ![]() She mixes the two together and then sprinkles it over a 2-pound piece of salmon until the fish is totally covered. In her recipe for beet-cured lox, Daoheung relies on a 4:1 ratio-that’s 1 cup of kosher salt and ¼ cup granulated sugar. If you plan to flavor the fish with an ingredient that is inherently sweet, such as grated fresh beets or carrots, you may want to reduce the sugar so that you don’t end up with something that tastes like candied fish (unless that’s what you’re into). Daoheung’s gravlax cure starts with 1 cup kosher salt to 1½ cups brown sugar for a 3- to 4-pound whole salmon fillet. Make a 2:1 cure (2 parts salt, 1 part sugar), or even the reverse. You can also play with the 1:1 salt to sugar ratio, as long as you maintain a minimum ¼ cup salt per 2 pounds of fish.
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