Easy Home-Cured Rainbow Trout

The most delicious and aromatic fish on your table! Salting rainbow trout at home is quite simple. It makes an excellent addition to boiled or fried potatoes. This fish is wonderful on its own with a slice of fresh loaf or a crust of black bread. Try it!
cook time: 24h
Ava Prescott
Easy Home-Cured Rainbow Trout

Nutrition Facts (per serving)

127
Calories
7g
Fat
1g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Onion 3 pc
Olive oil 6 tbsp
Salt 2 tbsp
Ground black pepper to taste
Greenery to taste
Lemons 0.5 pc
Trout 3 pc

Recipe instructions

Step 1

Step 1
How to salt rainbow trout at home? Prepare all the products that are listed. It is better to take fresh fish that has not been frozen. If you have frozen trout, remove it from the freezer first and leave it in the refrigerator overnight on the bottom shelf. Clean the fish from scales, remove the insides and wash thoroughly.

Step 2

Step 2
Cut off the fins, tails and heads from each carcass. In the future, the heads and tails can be used to prepare excellent fish broth (just remember to remove the gills). Dry the trout with paper towels to remove any remaining moisture.

Step 3

Step 3
Cut the fish into steaks three to four centimeters thick.

Step 4

Step 4
Next, cut each steak in half along the ridge, as in the photo. You can also fillet the trout, removing the bones and skin, do it the way you like. I usually salt the fish with the skin on.

Step 5

Step 5
Sprinkle the pieces with salt and mix thoroughly. Place the trout in a food container or thick plastic bag and refrigerate overnight or a little longer.

Step 6

Step 6
The next day, taste the fish. If the pieces are too salty, rinse them under running cold water and then dry. Prepare aromatic filling. Pour olive oil into a deep bowl (you can use regular vegetable oil). Add ground black pepper and squeeze a small piece of lemon (about a quarter to a half). At this stage, you can use dried basil, rosemary or a pinch of ginger powder.

Step 7

Step 7
Peel the onion and rinse. To brighten the finished fish, I use regular onions and red lettuce. Cut the onions into thin feathers or half rings. Chop the greens finely. Add onion and parsley to oil.

Step 8

Step 8
Mix everything thoroughly.

Step 9

Step 9
Add the onion to the fish, mix everything again and cover with a lid. Place in the refrigerator to steep for several hours.

Step 10

Step 10
Before serving, you can sprinkle the salted fish with lemon juice again and add fresh herbs.

Additional rubrics

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