Cured Trout

1d 1h 45m

Similar to graved salmon, with the difference that the fish will be grilled after the curing process.

Cured Trout is a delicious ingredient that can be used in a variety of ways in the kitchen. It is perfect on bagels for brunch, as an appetizer with crackers, as a topping on a salad or pasta dish, and even on sandwiches.

This is a traditional Scandinavian method to preserve fish.

Put ⅓ cup of water in a saucepan
Add 4 tsp of white sugar and ¾ tsp of salt
Add 2 tsp of vinegar. Mix to combine and bring to a boil until dissolved
Place ⅔ cup of washed fennel seeds in a clean pickling jar
Pour the hot liquid, close the jar and allow to cool. The pickled fennel seeds are ready
Mix 1 tbsp of dijon mustard, 1 tbsp of whole grain mustard and 1¾ tbsp of flaky salt in a bowl
Add 4 tbsp of honey and 1 tsp of pickled fennel seeds and 2 tsp of the pickling liquid
Finely chop 1 bunch of fresh dill
Add the fresh dill and mix to combine
Marinate 2 cleaned trout fillets with the mustard mixture
Cover the fillets and let them rest for 24h in the fridge, until they absorb the flavors
Remove the fish fillets from the refrigerator. Wash off the marinade and pat them dry
Cut the fillets in three parts. Let them air dry for 1h to remove any additional water
Grill the fillet, skin side down, until crispy. Flip it over for a few seconds. The cured trout is ready
Enjoy it with mashed potatoes or with grilled vegetables!