Cold-smoked trout

Ingredients for 2 servings:

• 2 large trout
• 1 tbsp, heaped salt, coarse
• 1 tbsp, heaped sugar, brown
• 1 tsp, leveled dried herbs, of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 16 hours; Cooking/baking time approx. 15 hours; Total time approx. 4 days 8 hours

simply

Yesterday, by chance, two beautiful, large rainbow trout jumped onto my predatory fishing rod. Hot-smoking them was too much work for me, so I decided to cold-smoke them like salmon. First, fillet the trout, wash them thoroughly, and pat them dry. Then, mix the curing mixture of salt, sugar, and herbs. Spread this mixture over the fish, ensuring the fish is completely covered, and rub it in lightly. If you run out of the mixture, make another curing mixture and continue spreading it until everything is covered. Don’t spread the leftovers over the fish, otherwise it will be too salty. Then, refrigerate the fillets for 12-14 hours. Rinse the fillets thoroughly, pat them dry, and hang them up to dry for two to three hours. In the meantime, you can fill the smoking snail for the first course. For the first course, I use beech flour and a few elderberries on top. For the second and final course, I again use beech flour with dried rosemary. These two courses take a total of about 15 hours. The trout fillets are then vacuum-sealed for about three days and can then be enjoyed like salmon.