Salted trout
6 servings
610 minutes
Trout is a reliable alternative to salmon, although its taste would be good to be strengthened with something. For example, with dill and pink pepper.
1
If you couldn't buy ready-made trout fillet, you need to carefully cut the fillet from the whole fish and use tweezers to remove the bones.
- Trout fillet: 1 kg
2
Cut the fillet into pieces to fit the container for salting the trout, a plastic one will do, and sprinkle each with chopped dill and slightly crushed pink pepper.
- Dill: to taste
- Pink pepper: to taste
3
Mix coarse sea salt and sugar in a separate bowl and pour a little of this mixture at the bottom of the container.
- Sea salt: 2 tablespoons
- Sugar: 1 tablespoon
4
Place a piece of fillet skin-side down in the container, sprinkle with a mixture of salt and sugar, and cover with a second piece — skin-side up.
- Trout fillet: 1 kg
- Sea salt: 2 tablespoons
- Sugar: 1 tablespoon
5
Another layer of salt, then another piece of fillet skin side down, more salt, fillet skin side up, and continue until the fish is finished.
- Sea salt: 2 tablespoons
- Trout fillet: 1 kg
6
Place the container in the fridge, after 10 hours drain the released liquid and flip the fish for even salting, then after 20 hours take it out of the fridge, quickly rinse and wipe each fillet with a paper towel to remove excess salt.
- Trout fillet: 1 kg
7
Slice the salted trout into thin pieces and serve.
- Trout fillet: 1 kg