Prep Time
20 min
Yields
20 servings
The great thing about this no-cook fish is that it’s even better when prepared in advance!
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ingredients
1 16
oz salmon trout, filleted
2
oz rock salt
1 ½
oz granulated sugar
1
tsp cracked black peppercorns
½
bunch fresh dill
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directions
Step 1
Place 1 fillet on a baking tray.
Step 2
Sprinkle with rock salt, sugar and cracked peppercorns.
Step 3
Lay dill on top and remaining fillet on top of dill.
Step 4
Place a heavy board on top of fish to press down and refrigerate for 48 hours.
Step 5
Fish must be turned every 8- 12 hours, basting with drawn juices.
Step 6
Remove the spices and pat fish dry.
Step 7
Slice thinly and serve with mustard sauce and dark rye bread.