Summary

Ingredients

• 1 large salmon trout (s), fresh
• 2 teaspoons salt
• 1 teaspoon sugar
• 0.5 teaspoon ½ black pepper
• 2 bunch dill

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Instructions

1. Fillet the fresh salmon trout, leaving the skin on.
2. Mix the salt, sugar, and black pepper together.
3. Sprinkle the salt-sugar-pepper mixture evenly on the flesh side of both fillet halves.
4. Finely chop the dill and place it on the flesh side of one fillet half.
5. Place the second fillet half on top, skin-side out, to seal in the dill and seasoning.
6. Wrap the entire assembled trout tightly in aluminum foil.
7. Place the wrapped trout in an elongated vessel and weight it down with a board and weights to compress the fillets.
8. Refrigerate for 3 to 4 days, turning the package over once each day.
9. Remove most of the dill from the surface.
10. Cut the marinated trout open lengthwise and serve in thin slices, like gravlax.
11. Serve with gravlax mustard sauce (store-bought varieties are fine).