Cured trout - Trout gravlax

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
  • 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
  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.

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