Spicy smoked brine for fresh trout

Ingredients for 1 servings:

• 6 liters of water
• 300 g salt
• 2 handfuls of bay leaves, dried
• 2 handfuls of mustard seeds
• 2 handfuls of allspice (whole grains)
• 1 handful of peppercorns
• 1 bunch dill, fresh
• 5 sprigs rosemary

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Enough for about 20 fish

Important for fresh fish: trout must be thoroughly degummed before pickling! This is best done with salt and water. Combine water and salt in a large pot. Crumble the bay leaves, lightly press the mustard, allspice, and peppercorns, and add them. Finely chop the rosemary and dill and add them as well. Stir everything thoroughly, add the degummed trout, and let it marinate for 24 hours. Dry the trout thoroughly before smoking, otherwise they won’t absorb the smoke. If you have frozen fish, add it to the brine while it’s still frozen.