Tender pink trout meat is less fatty than salmon meat. Many people believe that because of this, salted trout turns out to be more bland, but they are mistaken, because it's all about the correct salting. Experimenting with different additives, you will surely find the optimal flavor combination for you.
It is necessary
- The classic recipe for salting trout
- - trout carcass weighing up to 2 kg;
- - 4 tablespoons of coarse sea salt;
- - 4 tablespoons of granulated sugar;
- - 1 tablespoon of white peppercorns;
- - 100 g of dill greens.
- Salted trout fillet with lemon zest
- - trout carcass weighing up to 2 kg;
- - 4 tablespoons of coarse sea salt;
- - 4 tablespoons of granulated sugar;
- - zest from 1 lemon.
- Salted trout with honey and vodka
- - 2 trout fillets with a total weight of up to 1.5 kg;
- - 3 tablespoons of sea salt;
- - 3 tablespoons of liquid honey;
- - 1 teaspoon of chopped white pepper;
- - 1 tablespoon of vodka.
- "Drunken" trout with citrus zest
- - 1 trout fillet weighing about 500 g;
- - 2 tablespoons of gin;
- - 1 small orange;
- - 1 small lemon;
- - 2 tablespoons of sea salt;
- - ½ teaspoon of chopped white pepper.
- "Beetroot" trout
- - trout fillet weighing up to 1 kg;
- - 2 tablespoons of brown sugar;
- - 4 tablespoons of coarse sea salt;
- - 50 ml of vodka;
- - 3 juniper berries;
- - 1 medium beet weighing about 300 g;
- - 100 g of dill greens.
Instructions
Step 1
The classic recipe for salting trout
Cut the trout into two fillets. To do this, place the fish on the working surface with its stomach away from you and make an incision behind the gills and pectoral fins with a sharp wide knife, perpendicular to the fish ridge. As soon as the knife hits the ridge, turn it 90 degrees with the blade towards the tail and, holding the trout firmly by the head, slowly drag the cloth along the carcass, as close to the spine as possible. After cutting the fillets, turn the fish over and repeat the procedure. Use tweezers to remove the small bones from the trout fillet. Trim thinner fillet strips around the edges of the fish. They will be salted faster and by the time the whole trout is ready they will be practically inedible. Rinse the fish under running water. Pat dry with paper towels.
Step 2
Crush the white peppercorns in a mortar. Chop the dill greens coarsely enough. Combine sugar, salt and pepper. Place one fillet, skin side down, in a wide and deep glass dish, sprinkle with half the chopped dill, and then spread the spice mixture evenly and sprinkle with herbs again. Place the second fillet on top, this time skin side up. Cover the fish with a long, narrow cutting board, platter or lid and press down with a load.
Step 3
Refrigerate the trout. Turn the fillet sandwich upside down every 12 hours. A little liquid may form in the container, contrary to popular belief, it is not necessary to drain it. After 48 hours, the fish will be ready. Gently peel it of spices and cut it into thin slices with a sharp wide knife.
Step 4
Salted trout fillet with lemon zest
Fillet the trout. Remove small bones, rinse fish and dry with paper towels, cut off thin edges. Place one fillet on a wide, long piece of plastic wrap.
Step 5
In a bowl, combine salt, sugar and lemon zest. Place the mixture on top of the prepared fillet and cover with the other half of the fish, skin side up. Wrap tightly with plastic wrap and refrigerate for 24 hours. Rinse the finished fish lightly under running water, dry and put in the refrigerator for an hour, and then cut into almost transparent slices.
Step 6
Salted trout with honey and vodka
In a small bowl, combine honey, vodka, salt and freshly ground black pepper to form a thick sauce. Place both trout fillets, skin side down, on a piece of baking paper. Check for any small bones left. Rub the honey-vodka mixture into each piece. Place one fillet on top of the other with the meat inside and wrap tightly in paper.
Step 7
Place the wrapped trout in a deep dish or baking dish. Press down on top with something flat and place the weight on top of it. Refrigerate the fish for a day or more. The longer you salt the trout, the denser the meat will be. Flip the fish bag every 8 to 12 hours. Rinse the finished trout under running water, dry and let sit in the refrigerator for about an hour to allow the aromas and flavors to balance. Cut the fish into thin, silky, shiny slices.
Step 8
"Drunken" trout with citrus zest
Remove the zest from the lemon and orange, squeeze the juice from each citrus. In a small bowl, combine sea salt, granulated sugar, freshly ground pepper, 2 tablespoons each of orange and lemon juice and a teaspoon each of the zest.
Step 9
Spread a large piece of cling film on the work surface, on top place a double-folded piece of gauze that is large enough to wrap the fillet. Sprinkle some of the mixture on cheesecloth. Place the fish skin side down on the cheesecloth. Drizzle with gin. Rub the remaining spice mixture evenly into the trout meat. Wrap the fillets tightly with gauze and then cling film. Place in a deep dish or dish and press down with a load, put in the refrigerator for two to three days. Turn over at least once a day. After salting the fish, rinse the spices from it with cool water and do not forget to put it in the refrigerator for an hour before cutting.
Step 10
"Beetroot" trout
If you are confused by the color of the trout meat, if you want bright colors, salt the fish with beet juice. Rinse the beets, peel and grate on a fine grater, and then mix with vodka, sugar, salt and lemon zest. Finely chop the dill greens. Grind the juniper berries in a mortar. Add dill and juniper to the rest of the ingredients and place in a blender bowl, pulse.
Step 11
Place the trout fillets, skin side down, in a glass baking dish. Run your finger over the meat to check for any small bones left in the fish. If you find them, remove with tweezers. Wear thin rubber gloves to prevent your hands from staining with beetroot juice. Rub the prepared mixture into the fish, cover it with cling film and press down with a load. Keep the trout in the refrigerator for 2 to 4 days, occasionally turning over and rubbing in the beetroot-spice mixture again. When the fish is salted, wipe it off with a paper towel and cut into slices.
