Want to know how to cook salted trout, the recipe of which requires virtually no effort? This dish should especially please you, when you get up in the morning, you spread a piece of black bread with butter and put salted trout on top of it. All you need is to buy fish in the store and salt it yourself.
Note: salted sterlet can be cooked in exactly the same way.
Salted trout: salting recipe
Practice has shown that everything that looks beautiful and appetizing usually is. But it also happens that you buy a beautiful-looking dish, and the delicacy tastes far from so wonderful.
If you have ever experienced situations when, when you bought salted trout in a store, you found when you came home that it somehow smells suspiciously or has expired altogether, you should like salted trout, the recipe for which is given below. Believe me, the result will be no worse than what the store can offer you. And it is quite possible that it’s even better and more profitable.
It is very important that you will choose the fish yourself, which means you can be sure that it is of high quality. In addition, when preparing the marinade, you will not add any unnecessary and completely unhealthy ingredients and components, which means that you will get an exclusively natural product. And last, you can save some money.
Having learned the recipe for salted trout, you will never have to rack your brains over what to serve as an appetizer.
Salted trout
Ingredients (based on 1 kilogram of trout):
- two tablespoons of sugar;
- a spoon of salt with a slide;
- two bunches of dill.
First, you must very carefully remove the ridge and bones from the abdomen, carefully clean the fish from scales. If you can’t do it right away, you can freeze the fish a little. But only a little, in the thickness it should not be frozen.
Put the fish skin down on foil or parchment (the latter is preferable). In a cup, mix sugar and salt, then carefully grate the resulting fillet with the filet first, and then the skin.
Cut dill and sprinkle it over the inside of the trout. Now you need to fold both halves so that the fillet is in contact with the fillet. Wrap the fish tightly with parchment, and then with cling film.
After packing the trout in this way, put it in a bowl, and send the bowl to the warmest place of the refrigerator for at least three days. During this time, the fish will salinize remarkably. After three days, transfer the fish to the freezer for a couple more days. And you're done, you can try your "creation".
It is best to get salted trout from the refrigerator, cut off the piece that you need, preventing the rest of the fish from thawing. Also carefully pack it in cling film so that it does not ventilate or oxidize. If you pack it well, your trout will lie fresh for at least a month and will be ready to eat at any time you need. And in case of unexpected guests, you get the perfect snack.
It is very convenient to cut frozen fish into thin plates, so it is quite easy to separate from the skin.
Salted trout with spices
This recipe is remarkable in that, in addition to sugar and salt, you can add your favorite spices, and this does not spoil the dish at all.
Ingredients:
- trout fillet;
- sugar, salt and pepper;
- bay leaf and seasonings to your taste.
Cooking
Wash the trout, dry it with a towel and cut into large pieces. Prepare a mixture for salting, combining sugar, salt and other seasonings. For one kilogram of fish, 4 tablespoons of the mixture are needed.
Pour a small amount of the mixture into a bowl, lay the trout skin down on the bottom. Sprinkle everything with the mixture and add a second layer of fish, but now skin up.
Cover everything and put it in a cool, warm place for about a day. After 24 hours, your trout is salted, the recipe for which, as you see, is very simple, completely ready.