Quick Trout Salting at Home
Description
Suitable for holidays and everyday meals alike. You'll love this quick trout curing at home — in just two hours you'll have delicious fish ready to eat! If you prefer saltier fish, I recommend draining the remaining brine after two hours and pouring in a new batch of water and salt in the same proportions — this way the fish will cure longer but will have a richer taste and color. Give it a try. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Clean and prepare the fish; if necessary, remove the bones and anything unwanted, and cut into pieces.
- 2
Step 2
2. First, generously drizzle each piece with lemon juice. Then layer them in a container, interspersing bay leaves, peppercorns, and onion rings here and there between the layers.
- 3
Step 3
3. Mix the oil, vinegar, water, and lemon juice together; pour this mixture over the fish. Make sure the salt is distributed evenly. Place a weight on top and let it stand at room temperature for two hours.
- 4
Step 4
4. This is what you'll end up with—a beautiful lightly salted fish!