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Dry salting of trout

0
4116
Kitchen World
Calorie content 164.1 kcal
Portions 6 port.
Cooking time 3 days
Proteins * 12.5 g
Fats * 4 gr.
Carbohydrates* 1 gr.
* per 100 gr. product
Dry salting of trout
Content

Salted trout are perfect for colorful sandwiches. They can be used to decorate a festive table. To be sure of the quality of the product, you can buy fresh trout from the market and pickle it yourself.

Ingredients

Cooking process

step 1 out of 5
You can salt both the whole fish and individual fillet pieces. Wash the fish well, peel off the scales and carefully remove the insides.
step 2 out of 5
Cut off the head, tail and abdomen. Make cuts along the ridge and separate the fillets; you do not need to remove the skin.
step 3 out of 5
Combine salt, sugar and dry fish seasoning. The use of iodized salt is not recommended. Brush one part of the fillet with the prepared pickling mixture on both sides, place it in a container. Chop the bay leaf with your hands and sprinkle it on the fish
step 4 out of 5
Spread the second part of the fillet well with salt and spices. Place it on top. Close the container and leave at room temperature for three hours. Then refrigerate the trout for 3 days.
step 5 out of 5
Chop the trout fillets and drizzle with lemon juice before serving.

Bon Appetit!

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