How to salt trout at home? Step-by-step recipe from the chef

How to salt trout at home? Step-by-step recipe from the chef

A worthy dish for a healthy diet.

Salting trout at home is quite simple, but time-consuming. Norwegian variant is ideal for the New Year’s table. And, most likely, you will not find such fish in the store. In addition, you will know exactly what ingredients were used to prepare this dish.

Ingredients

• trout – 1 kg;
• sea salt – 60 g;
• sugar – 30 g;
• vodka – 15 ml;
• orange – 150 g or 1 pc;
• dill – 50 g;
• beet – 200 g or 2 pcs.

Tip: for salting, try to choose the thick part of the fish – it is more fleshy and tasty. It is not recommended to remove the skin: it will be easier to cut into slices.

Cooking

First stage

• Put the trout fillets on the skin without scales in a tray, splash with vodka.
• Cut the orange into rings 0,5 cm thick, squeeze the juice onto the fish. The citrus rings are temporarily set aside.
• Mix salt, sugar and sprinkle evenly over the fish.
• Spread dill evenly on fish, top with orange rings.

Tip: the albedo (inner white layer of the peel) of the orange should not touch the trout, as it will give the fish a bitter flavor.

• Cover with food foil and place in the refrigerator for seven to eight hours.

Tip: you can change the time of salting depending on your taste preferences. If you have the tail part of the fish, the pickling time will be halved.

Second step

• Wash beets, boil, cool, peel and grate them on a coarse grater.

Tip: try to use a small beet – about the size of a kiwi. A large vegetable is fodder and will not give the desired color and taste. The same advice applies to the preparation of borscht.

The third stage

• After seven to eight hours, we take the fish out of the refrigerator, remove the dill and oranges, rinse the fish under running water to wash off the salt, and blot with a paper towel.

• Place the fish on a dry tray, cover evenly with beets, cover with food film and put in the refrigerator for two hours.

Fourth step

• After two hours, take the fish out of the refrigerator and remove the beets.

Tip: before cutting the fish, I recommend keeping it in the freezer for a little while (about an hour) or using a filleting knife.