Cured Trout
1d 20m
Curing fish—or "gravlax", as we say in Swedish—is an old and easy way of preserving fish. It’s embarrassingly simple, but the results are astounding.
The principle is very basic. You cure a piece of fish in sugar and salt, using the process to introduce other flavors into the fish—in this case, dill and pepper. If you prefer, you can substitute the dill for other herbs, and the rainbow trout for salmon or arctic char fillets.
You can even freeze the cured fish. Just place it in a freezer bag with plenty of chopped dill. When you are going to use it, cut it up before it has completely thawed—it is easier to get nice slices then.
Coarsely chop 1 bunch of dill
Combine 4 tbsp of flaky salt, 2 tbsp of sugar and 1 tsp of ground white pepper
Dry 1½ kg skin-on rainbow trout fillets with a paper towel. Remove any remaining pin bones with a tweezer
Evenly spread the salt mix between the fillets on both sides
Place 2 fillets, skin-side down, on a plate. Top one of them with 2 tbsp of the chopped dill and cover with the other fillet. Repeat with the remaining trout fillets and dill
Cover with cling film and top with a heavy plate to slightly press them down
Place the fillets in the refrigerator for 1d to cure and set the flavors. Flip and drain the fillets periodically and return them to the refrigerator
Place the trout in the freezer until partially frozen. Thinly slice each fillet diagonally, scraping off the excess seasoning. The cured trout is ready
Enjoy it with a fresh salad or on top of a slice of sourdough bread with dijon sauce.
Yield 12 portions
Skin-on Rainbow Trout Fillet
1½ kg
Dill
1 bunch
Flaky Salt
4 tbspGround White Pepper
1 tsp
White Sugar
2 tbsp