Lightly salted trout

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make lightly salted trout at home? Prepare the necessary ingredients. It is better to take fish that has passed the deep-frozen stage. You can salt trout without any spices at all - it is believed that they drown out its own flavor

2. STEP 2

   

   Rinse the trout well and dry with a paper kitchen towel.

3. STEP 3

   

   Prepare the curing mixture. To do this, combine salt and sugar in any container.

4. STEP 4

   

   Add some dill seeds. You can take cumin, it also works very well. Mix the bulk components of the curing mixture.

5. STEP 5

   

   Coat the fish well on all sides in the sweet and salty spice mixture.

6. STEP 6

   

   Place the fillet, skin side down, on a layer of curing mixture and sprinkle the mixture on all sides of the fish.

7. STEP 7

   

   Add peppercorns and bay leaf.

8. STEP 8

   

   Cover the dish with salted fish with film and cover it with a plate on top, on which place a suitable weight. Place the trout in a cool place for 1-2 days. I prefer to salt the fish longer and then soak it in ice water. This way it becomes elastic and strong, and can be cut into thin slices. In the cold season, you can take the salted trout under pressure to the balcony, the rest of the time you need to put it in the refrigerator.

9. STEP 9

   

   After a day, the fish can be turned upside down and the load placed again. After the time has passed, remove the fish from the released brine, rinse well under cold water, pat dry with a paper towel and try. If the saltiness suits you, then you can immediately serve the fish. If the trout turns out to be salty, then it should be placed in ice water for 1-2 hours. After this, pat the fish dry again and cut it into thin slices for serving.

10. STEP 10

    

    Bon appetit!

Comments on the recipe

Moderator Ksenia

07.12.2023

5

Never in my life have I salted fish myself. So when I found pieces of trout suitable for salting, I decided to definitely try it. I had two fresh pieces of trout fillet, almost 350 grams each. To salt them, I took two plastic containers. I used salt and sugar in the quantities indicated in the recipe. But I didn’t have dill seeds. After reading about what other spices are suitable for fish, I chose nutmeg. I poured half a teaspoon of spice into each container. I did all other steps in accordance with the recommendations in the recipe. On the third day, I washed the fish under cold water. It turned out to be moderately salty, so there was no need to soak it further. Lightly salted, very tasty, tender, perfectly cut into thin slices. Every piece just melts in your mouth. A slight taste of nutmeg adds some zest to the fish. The whole family was pleased with the result. Thank you very much for the great recipe!

Ellisha

07.12.2023

4.8

great recipe!!! Thank you! Instead of a video.

kontaty

07.12.2023

4.6

I have an interesting idea - to use cognac in the marinade

TaTa

07.12.2023

4.8

and then the taste of cognac will not be felt in the finished dish?

Lubov♀

07.12.2023

4.7

The fish turns out flavorful!

Bun

07.12.2023

5

cognac probably helps the fish give up more juice, I know they also make fish like this with vodka

Kate

07.12.2023

4.9

I’ve never salted fish myself, is it really safe for health? What if there’s some kind of salmonellosis or something else, but it would be nice to learn how to salt the fish yourself, it’s economical))