Gravad of salmon trout

8 servings By Food24
Tap for method
Tap for method

Ingredients (5)

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


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).

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.