Lightly salted trout

Delicious recipe for lightly salted trout at home. Lightly salted trout is a wonderful snack on any table - both on holidays and on weekdays. It is very convenient to make sandwiches with it, slicing thin plastics. Slicing fish should be exactly thin - it should melt in your mouth, bringing real pleasure.

naniki

The author of the recipe

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Composition / ingredients

servings:

Trout

350

Sea salt

Sugar

Dill

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 15 g

Fats 9 % 2 g

Carbohydrates 23 % 5 g

96 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 d

Step 1:
To cook lightly salted trout at home, you will need fresh trout (it is better to take the one that has passed the stage of deep freezing, mainly such fish is on sale now), salt, sugar, bay leaf and dill seeds, a few sweet peas or black pepper. You can salt any red fish without spices at all - it is believed that they drown out its own flavor, you can take those spices that you love.
Step 2:
Wash the trout well and dry it with a paper kitchen towel.
Step 3:
Prepare the salt mixture: combine salt and sugar in a thick container.
Step 4:
Add some dill seeds (you can cumin, it also turns out very well). Mix the loose components of the salting mixture.
Step 5:
Roll the fish well from all sides in a sweet-salty spicy mixture.
Step 6:
Put the skin down on a layer of salt mixture, sprinkle the mixture on top and sides and edges of the fish.
Step 7:
Add the peppercorns and bay leaf.
Step 8:
Cover the dishes with salted fish with a film and a plate on top, on which put a suitable load. And send it to a cool place for a day or two. I prefer to salt the fish longer and then soak it in ice water - it becomes elastic and strong with this technology, it can be cut into thin slices. In autumn, you can take the inhabited trout under the yoke to the balcony, the rest of the time you need to put it in the refrigerator.
Step 9:
After a day, the fish can be turned upside down and put the load back on. After the time has elapsed, you need to get the fish out of the released brine, rinse it well under a stream of cold water, blot it with a paper towel, try it - if the salinity suits you, you can serve it on the table. If the fish turns out to be brackish - it depends on the time of salting - it needs to be put in ice water for an hour or two.
Step 10:
And then get wet again and cut into thin slices for serving. Bright, appetizing, delicious trout is ready!