Vibrant, delectable, and incredibly flavorful – a true delight that effortlessly melts in your mouth! Lightly salted trout proves to be a delightful addition to both festive gatherings and everyday meals. When thinly sliced, this fish becomes an eye-catching centerpiece, capturing everyone's attention with a taste that leaves no one indifferent.
Instructions
- Begin by gathering the essential ingredients for crafting homemade lightly salted trout. Opt for fish that has undergone minimal freezing for the best results. You can choose to salt the trout without spices to preserve its natural flavor, or personalize it with your preferred spices.
- Thoroughly rinse the trout and pat it dry using a paper kitchen towel.
- Create the salt mixture by combining salt and sugar in a container of your choice.
- Introduce dill seeds or cumin to the salt mixture, ensuring a well-mixed combination of savory and sweet flavors.
- Roll the trout generously on all sides in the sweet and salty spice mixture.
- Place the fillets skin-side down on a layer of the salt mixture, ensuring an even coating on all sides.
- Sprinkle peppercorns and bay leaves over the fish.
- Cover the dish with the salted fish using plastic wrap, and add a plate with a suitable weight on top. Allow the trout to rest in a cool place for 1-2 days. Extended salting, followed by soaking in ice water, enhances the fish's texture, making it elastic and suitable for thin slicing. During colder seasons, you can place the salted trout under pressure on the balcony; otherwise, refrigerate it.
- After a day, flip the fish, reapply the weight, and continue the process. Once the designated time has passed, remove the fish from the brine, rinse thoroughly under cold water, pat dry with a paper towel, and taste. Adjust the salinity by soaking the trout in ice water for 1-2 hours if needed. Pat the fish dry again before cutting it into thin slices for serving.
- Enjoy your delicious creation!
Recipe Notes
For extended storage, freezing the prepared fillets is a viable option. Utilize convenient containers such as plastic containers or zip bags for this purpose.
When filleting a whole fish, follow these steps for optimal results:
- Remove the tail, head, and fins.
- Cut the carcass along the spine, parallel to the backbone.
- Turn the fish on its side.
- With a sharp knife, carefully separate the meat from the backbone bone.
- Flip the carcass over and repeat the filleting process on the other side.
- Clean the inside by removing the black film, known for its bitterness that could affect the taste.
- Rinse the fillets thoroughly and ensure they are completely dry before storage or further preparation.
Related posts:
Lightly salted Trout Recipe
Lightly salted Trout Recipe
Lightly salted Cucumbers in the Georgian Style Recipe
Quinoa and lightly salted Salmon Snack Recipe
Quick, lightly salted Tomatoes Recipe
Lightly salted Mackerel Roll Recipe
Salted Trout Recipe
Trout in Orange Marinade Recipe
Salted Cucumbers Recipe
Spicy Salted Herring Sardine Recipe
Canapes with Avocado and Trout Recipe
Salted Salmon in 15 Minutes Recipe