Salted trout with citrus
10 servings
30 minutes
Salted trout with citrus is a classic dish of Scandinavian cuisine that embodies a balance of freshness, spiciness, and tenderness. The tradition of salting fish has roots in northern countries where this method helped preserve the freshness of products during long winter months. Orange and lemon give the trout a subtle citrus note, softening its rich flavor. Dill complements the composition with freshness, while salt and sugar provide the perfect texture. This dish is ideal for festive tables and special occasions and makes an excellent appetizer with a glass of white wine. The finished trout is sliced thinly and served with rye bread, butter, or potatoes. This serving method makes each portion elegant and rich in flavor.
1
Prepare all the ingredients.
2
Clean the trout fillet and remove all the bones using tweezers.
3
Place the fillet on a flat plate.
4
Sprinkle the fish with salt, sugar, and pepper.
- Salt: 30 g
- Sugar: 20 g
- Ground black pepper: to taste
5
Finely chop the dill and sprinkle it over the fillet.
- Dill: 35 g
6
Slice the orange and lemon into rounds and place them on the fish.
- Oranges: 1 piece
- Lemon: 1 piece
7
Cover the fish with plastic wrap and leave it at room temperature overnight.
8
Remove citrus and excess dill from the cooked trout. Place the fish in a container with a tight lid and store in the refrigerator for about two weeks.
9
Serve the trout sliced into thin pieces.