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Gravad of salmon trout

Ingredients 5
Servings 8


  • 2
    salmon trout, filleted
  • 60
  • 60
  • 12
    white peppercorns, coarsely ground
  • fresh dill, enough to cover fish generously


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).

Read more on: fish/seafood

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