Cured trout - Trout gravlax

By anka
March 6, 2015


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

Ingredients

  • 2 trout fillets (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 This Recipe

Directions

  1. In a food processor, combine salt, sugar and juniper berry.
  2. 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 the tray and another tray on top and then weight down.
  3. 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.
  4. Store in the fridge uncovered for 2-3 hours to air dry until ready to serve.
  5. Serve on pumpernickel bread, ( I served on My New Roots' Life-Changing Loaf of Bread by Sarah Britton I just made into 4 small loaves), fresh young onion (sliced) and dill.

More Great Recipes:
Sandwich|Seafood|Dill|Trout|Appetizer|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Reviews

Marit G. April 12, 2016
This is a Swedish and Norwegian traditional dish what is jewish about it
 
Author Comment
anka April 12, 2016
I am not Jewish and this is quote from the ‘Judaism 101’;<br />“Jewish Cooking <br />Level: Basic<br />Jewish cooking is a unique synthesis of cooking styles from the many places that Jews have lived throughout the centuries. Jewish cooking shows the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, all influenced by the unique dietary constraints of kashrut and other Jewish laws. <br />Many of the foods that we think of as Jewish are not unique to Jewish culture. Stuffed cabbage, a traditional Jewish dish, is common in Eastern Europe. Blintzes and knishes are familiar to all Germans, not just Jewish ones. Falafel and hummus, increasingly thought of as Israeli-Jewish foods, can be found in any Greek restaurant. But the combination of these varied foods into one style of cooking, along with our own innovations, is uniquely Jewish.” <br />And this is something to read <br />http://www.weareneverfull.com/have-yourself-a-fishy-little-christmas-with-homemade-gravlax/#sthash.T6dyrBI1.dpbs<br /><br />http://forward.com/food/133998/from-lox-to-gravlax/<br />