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Pickled salmon trout

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Ingredients for 8 servings:

  • 1 large salmon trout(s), fresh
  • 2 tsp salt
  • 1 tsp sugar
  • ½ tsp black pepper
  • 2 bunches of dill

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Total time approx. 4 days 30 minutes

Fillet the trout, leaving the skin on. Sprinkle the insides of the fish with the salt, pepper, and sugar mixture (every bit!). Finely chop the dill and place it on one of the two halves. Add the second half and wrap tightly in aluminum foil. Place it in an oblong container and weigh it down with a board and weights. Refrigerate for 3-4 days (turning every day). Then remove most of the dill and carve the trout like gravlax. Serve with the appropriate gravlax mustard sauce (available ready-made). Delicious, delicious—much more delicate in flavor than salmon.

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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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