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Author Notes: Some of my fever things Cured trout and My New Roots' Life-Changing Loaf of Bread by Sarah Britton —anka
Makes about 1 pound cured trout
- 2 trout filets (1 pound )
- 3 tablespoons coarse sea salt ( If you do not have coarse sea salt, use half the amount fine sea salt)
- 1 tablespoon sugar
- 1 teaspoon juniper berry
- 1 bunch fresh dill
- In a food processor, combine salt, sugar and juniper berry.
- Place the trout fillets, skin side down on a tray covered with saran wrap . Sprinkle the salt and sugar mixture, distribute the dill sprigs. Put another filet on the top and wrap in a saran wrap, place into tray and another tray on top and then weight down.
- Place in the fridge, turn over every 6-8 hours. After 24-36 hours discard dill and wash the trout fillets under cold water and pat dry.
- Store in the fridge uncovered for 2-3 hours to air dry until ready to serve.
- Serve on pumpernickel bread, ( I served on My New Roots' Life-Changing Loaf of Bread by Sarah Britton I just made into 4 small loafs), fresh young onion (sliced) and dill.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer