Pickled salmon trout

Ingredients for 1 servings:

• 1 kg salmon trout fillet(s)
• 2 cl white wine vinegar
• 250 ml olive oil
• 20 g juniper berries
• 5 g coriander seeds
• 5 g peppercorns
• 200 g dill
• 70 g parsley
• 70 g chervil
• 10 g curing salt
• 50 g salt
• 10 g sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

with a wet stain

Roughly chop all the herbs, including the stems, and mix with crushed juniper berries, peppercorns, and ground coriander. Pour half of the mixture into an oblong dish. Sprinkle half of the curing salt, salt, and sugar on top. Then place the trout fillet on top. Drizzle with half of the vinegar and oil. Sprinkle with the remaining herbs, salt, and sugar. Finally, spread the vinegar and oil on top. Weigh it down with a board and weights and marinate in the refrigerator for 48 hours. After 24 hours, turn the fish over once. To serve, scrape off the herbs well, but do not rinse them, and cut the fish diagonally into thin slices. Rösti goes very well with this.