Gravad of salmon trout

Fairlady
8 servings By Food24
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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
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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).



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