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Norwegian · Snacks
Homemade Cured Trout
Delicate, lightly salted homemade trout that is perfect for breakfast toast or as an appetizer.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Clean the fish thoroughly, rinse, remove the skin and tail, and debone. Prepare a curing container and a weight for pressing.
2
Pat the trout dry and cut it into 2–3 cm pieces.
3
In a small bowl, mix together the salt and sugar. Rub the mixture evenly over the fish.
4
Place the fish in the container, pack it down tightly, and weigh it down. Chill in the refrigerator for 5 hours. Then, remove the weight and let it sit in the fridge for another 8 hours. Afterward, drain off any accumulated brine.
5
Slice the trout thinly and serve on rye bread with butter.
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