Weakly salted trout

4 servings
2 days

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

Rinse the trout well and drain with a paper tea towel.

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

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

Roll the fish well on all sides in a sweet and salty spicy mixture.

Place the fillet skin down on a layer of salt mixture, sprinkle the fish with the mixture on all sides.

Add the peppercorns and bay leaves.

Cover the dishes with salted fish with film, and on top with a plate on which to put a suitable load. Send the trout to a cool spot for 1-2 days. I prefer to soak the fish for longer, and then soak it in icy water. So it becomes resilient and strong, and it can be cut into thin slices. In the cold season, you can take salted trout under oppression to the balcony, the rest of the time you need to put in the refrigerator.

After a day, the fish can be turned upside down and put the load back on. After time has elapsed, remove the fish from the released brine, rinse well under cold water, wet with a paper towel and taste. If the salinity suits you, then you can immediately serve the fish on the table. If the trout turned out to be brackish, then it must be put in icy water for 1-2 hours. After that, wet the fish again and cut it into thin slices to serve.

Enjoy your meal!