Salted sea trout. Video recipe
Salted sea trout is an exquisite delicacy with a delicate taste, a real decoration of the festive table. Try salting fish with aromatic dill at home. It will turn out to be unusual and very tasty.
You will need: – 1 large chilled sea trout; – 200 g of fresh dill; – coarse salt at the rate of 2 tablespoons per kilogram of fish fillets; – sugar at the rate of 1 tablespoon per kilogram of fish fillets.
Preparing trout for salting
Wash off the mucus from the trout carcass so that it does not slip out of your hands when cutting. Cut out the gills, gut the fish, rinse thoroughly inside and out under running cold water and pat dry with a paper towel. Cut off the head, tail and fins.
Cover your countertop with a clean towel. Place the fish on it. Step back slightly from the dorsal fin line and make a longitudinal incision with a sharp knife. Gradually deepening it, separate the pulp along with the skin from the spine and rib bones. Wipe the knife on a towel from time to time so you can see where the blade goes.
Turn the fish over and cut off the second fillet in the same way. Remove the remaining seeds from the pulp with tweezers. Cut off the thin abdominal part (amuse) – it is too oily.
Put the tesha and the spine with the remnants of the pulp together with the head, tail and fins in a plastic bag and put them in the freezer. They will make a wonderful soup set.
If you don’t have the time and desire to cut fish, buy ready-made chilled trout fillets or steaks. According to this recipe, you can salt not only trout, but also any red fish: salmon, sockeye salmon, pink salmon, chum salmon.
Salting trout at home
Weigh both trout fillets and place them skin side down on the board. Measure out the required amount of tablespoons of salt and sugar, mix in a bowl. Spread the salting mixture evenly over the fish.
For salting trout, take only coarse salt, preferably sea salt. Never use fine iodized salt. Fine salt will not allow the fish to be salted deeply, and iodine can give bitterness
Wash the dill, dry, chop finely. The finer you cut the dill, the more essential oils it will give to the fish. Spread the greens evenly on top of the salting mixture on top of the trout. Fold the fillet pieces together with the flesh inside and wrap in plastic wrap as tightly as possible.
Let the fish sit at room temperature for a couple of hours, then refrigerate for 3-4 days. The longer it stays in the refrigerator, the more it will be salted and saturated with the aromas of greenery. If you want lightly salted trout, reduce the salting time to 1–2 days. It is best to place the fish in a container because it will ooze out and leak out even through several layers of cling film.
Before serving, remove the foil and clean the trout from dill and excess salt, but do not wash. Cut the fish into thin slices at an angle to the skin. Serve as a snack with bread and butter, toast, crackers, or as a main course with boiled potatoes.
Salted trout, cooked according to this simple recipe, has a delicate texture and a rich spicy taste. To set it off, season the fish with fresh dill, lemon, Dijon mustard, or honey mustard sauce.