Sivi's pickled trout

Ingredients for 4 servings:

• 2 trout(s), very fresh
• 2 tbsp sugar, heaped
• 2 tbsp salt, heaped
• 8 juniper berries, lightly pressed
• 1 tbsp mustard seeds
• 1 tsp dill or fennel seeds
• 1 bunch of dill
• ½ lemon(s), zest
• ½ orange(s), untreated, peel

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

it’s so easy to make something so fine

Fillet the trout, leaving the skin on, and remove the bones with bone tweezers. For the spice mix, grind the juniper, mustard seeds, and dill or fennel seeds in a mortar and pestle, then mix with salt, sugar, and the zest of lemon and orange. Chop the dill; it doesn’t need to be too fine. Spread half of the spice mix and then the dill in a shallow dish, place the trout fillets skin-side up on top, and spread the rest of the dill and spice mix on top. Cover the whole thing with cling film. You can, but don’t have to, cover the fish with a wooden board and weigh it down with a stone or similar object. Let the trout marinate in the refrigerator for at least 10-12 hours. To serve, rinse the fillet and dry it with a kitchen towel. Cut it diagonally across the grain into wafer-thin slices with a sharp knife, and serve drizzled with a very small amount of lemon juice. Serve with buttered toast or fresh, buttered whole-grain bread. TIP: The marinated trout fillet makes a delicious appetizer when served as marinated trout carpaccio with a small salad!