in Recipes

Pickled salmon trout

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Ingredients for 4 servings:

  • 1 fish (salmon trout weighing 1.2 kg)
  • 2 tbsp sea salt, coarse
  • 1 tbsp sugar
  • ½ tsp coriander
  • 1 tsp white pepper
  • 1 small bunch of dill
  • 2 cl cognac

Instructions

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

Briefly clean and fillet the salmon trout under cold running water. Finely crush the salt, sugar, coriander, and peppercorns in a mortar and pestle. Finely chop the dill. Place the trout fillets skin-side down in a sufficiently large, low-sided dish. Sprinkle the salt mixture and dill over the fillets and drizzle with cognac. Stack the fillets skin-side down. Cover the trout with cling film, place a board over the fillet, and place a weight on top. Marinate in the refrigerator for at least 2-3 days.

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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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