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Cured Whisky – Salmon Trout

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Ingredients for 4 servings:

  • 1 trout(s) (salmon trout)
  • 2 tbsp sea salt, coarse
  • 1 tbsp sugar, optionally brown sugar
  • 1 tsp black pepper, freshly ground
  • 1 bunch of dill
  • 1 cl whisky (Scottish single malt)

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Fillet the salmon trout, leaving the skin on. Mix the sea salt, sugar, and freshly ground pepper, and finely chop the dill. Place the trout fillets skin-side down on a piece of cling film, sprinkle each with half of the salt, sugar, and pepper mixture, and top with the dill. Spread the whiskey over both halves of the fish and then fold them together. Wrap in the cling film, cover with a serving board, and place a weight on top. Let it marinate in the refrigerator for 3 days, turning the fish once a day. Hash browns make a great side dish. It’s worth trying different single malt whiskies—the differences can be astounding.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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