How to salt trout - an easy and tasty recipe

Kitchen appliances and utensils:cutting board, knife, tweezers, paper towels, cling film, salt mill.

Ingredients

Step cooking

1. First of all, you need to clean the trout. Cut the abdomen of the fish, carefully passing between the fins. It does not really matter where to start cutting: from the head or from the tail. Then we scrape everything inside and wash the fish inside and out. Lightly pat it with a disposable towel so that the fish does not slip during milling. Also, so that the board does not go on the table, we put a wet towel under it.
   
2. In order to cut off the head, we lift the fin near the head with our finger and, making a knife under it, make an incision. Then we turn the fish over and make the same incision on the other side.
   
3. To separate the fillet, we set the knife directly above the spine and cut it gently from head to tail, pressing the knife to the spine as close as possible. The knife must be sharp so that the meat is well behind the bones.
   
4. Turn the fish over and, on the other hand, also cut the meat from the spine. Then carefully cut the fins from the fish.
   
5. To get a high quality filet, we also cut off the part of the abdomen where the costal bones end. The rib part remains. To remove it, hold the knife flat, lifting the handle slightly up, press the fish lightly and cut it off. The remaining costal bones are removed with tweezers, directing it along the muscle fibers (so as not to damage the fillet).
   
6. To skin the fish well removed, it needs to be slightly frozen. Then remove from the freezer and, prying the edge with a thin sharp knife, remove the skin. Before salting the fish, you need to wash it well and dry it dry with paper towels.
   
7. We take the first fillet, put it on a cutting board and sprinkle each centimeter of it with sea salt, crushed through a mill. Sprinkle salt with a good layer so that it penetrates inside, and trout salted. If desired, after five hours it will be possible to eat this fish.
   
8. Take 1.5 tsp. zest and sprinkle the salted side of the fillet. Slightly slap on the surface of the fish with your palm to better stick salt and zest.
   
9. Turn over and do the same thing from the second side. Then, from the sides, you also need to add salt and sprinkle with zest, which remained on the cutting board.
   
10. We take the cling film and wrap the pickled fillet on all sides, pressing it tightly so that there is no air.
    
11. Before serving, you can shake off excess salt and lemon zest, or you can leave it. We do the same with the second filet. If you do not plan to pickle the second fillet in the near future, then hide it in the freezer.
    

Ways of decorating and serving

Before serving the trout fillet, first of all, it should be cut into thin slices. To better cut the fillet, it should be frozen.

The options for serving and decorating can be very diverse. The easiest: put slices of trout with a fan slightly overlapping. Decorate the base of the “fan” with a “rose” twisted from several slices of trout and decorated with greens. Put lemon slices next to it.

Another serving option with roses ”from trout. Spread curd cheese with greens on cracker cookies, and put “trout” roses on top, decorated with dill branches.

Video recipe

This video shows how to quickly and tasty pickle trout.

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