Salting Trout at Home
Description
The recipe won’t take much time. Here’s a simple recipe for how to salt-cure trout at home. To make the fish easier to clean, partially thaw it first. Keep the trout in the brine for as long as you like, depending on your taste. The longer it sits, the saltier the appetizer will be. Good luck. Serve the appetizer at the table.
Instructions
- 1
Step 1
Cut off the head of the slightly thawed trout. Hook the skin at the cut and carefully remove it. Remove the bones and backbone. Cut the fillet into pieces.
- 2
Step 2
Take 1 liter of cold boiled water, add 4 tablespoons salt, and mix. Place the trout in the brine. Let it sit for 30 minutes.
- 3
Step 3
Place the fish on paper towels to remove excess moisture. Then transfer the trout to a clean glass jar. Refrigerate, and in just 5–6 hours you can enjoy it!