Gravad of salmon trout

Name: Gravad of salmon trout
Yield: 8 servings
Cuisine: Entertaining
Ingredients: 2.00 kg salmon trout filleted; 60.00 ml sugar; 60.00 ml salt; 12.00 white pepper ground; fresh dill

8 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (5)

2.00 kg	salmon trout — filleted
60.00 ml	sugar
60.00 ml	salt
12.00	white pepper — ground
	fresh dill

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Method:

Clean fish and halve lengthways. Sprinkle with sugar, salt and pepper.
Layer fish and dill alternately in a flat container. Fish must be well covered by dill.
Cover 2 bricks with aluminium foil and place on top of fish to weight it down. Refrigerate fish for 36 hours or longer, turning every day. (If kept for longer than 4 days, dill will need to be replaced with fresh dill.)
To serve, slice fish into 5 mm thick slices and serve with dill and mustard sauce (see recipe).