Beet-cured trout with beet cream cheese and watercress salad from Soul: A Culinary Evolution in 150 Recipes (page 322) by Todd Richards

  • lemons
  • granulated sugar
  • Show all ingredients...

  • EYB Comments

    Beets must pickle at least 8 hours or up to overnight. Trout fillets must cure 8-12 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beets must pickle at least 8 hours or up to overnight. Trout fillets must cure 8-12 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.