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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
trout fillets (1 pound)
tablespoons coarse sea salt (If you do not have coarse sea salt, use half the amount fine sea salt)
teaspoon juniper berry
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 the 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 loaves), 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