Lightly salted trout
Description
A tender, delicious refined appetizer is very easy to make at home. That way you can be sure no preservatives were added to the fish. As you’ll see, the curing recipe is very simple. Your trout will turn out tender and tasty. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Gut the trout and cut off the head. Rinse thoroughly and pat dry.
- 2
Step 2
Then fillet the fish into two large fillets. Remove any remaining bones from them.
- 3
Step 3
In a small bowl, mix the salt and sugar. If you’ve decided to add pepper, add it now. You can also add crushed bay leaf.
- 4
Step 4
Spritz the fillet with lemon juice and sprinkle it with a mixture of salt and sugar on all sides.
- 5
Step 5
Place the fish in a tray or an enamel dish. For convenience, cut it into large pieces. Cover with a flat lid or a plate, and place a weight on top. Leave the fish at room temperature for several hours; juice will collect in the bowl. Then refrigerate the fish in the bowl with the weight for about 12 hours.
- 6
Step 6
The fish is ready. Slice into thin pieces and serve. Remove the remaining salted fish from the brine; it can be stored in the freezer.