Pickled Whiskey – Salmon Trout

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 d 30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

1 trout (s) (salmon trout)
2 tablespoon sea salt, coarse
1 tablespoon sugar, optionally brown sugar
1 teaspoon pepper, black, freshly ground in a mortar
1 bunch dill
1 cl whiskey (Scottish single malt)

Instructions

Fillet the salmon trout, but leave the skin on. Mix the sea salt, sugar and freshly ground pepper, finely chop the dill.
Place the trout fillets with the skin side down on a piece of cling film, sprinkle each with half of the salt-sugar-pepper mixture and pour the dill on top. Spread the whiskey over both halves of the fish and then fold the halves of the fish together.
Wrap in the cling film, cover with a breakfast board and weigh down with a weight. Let it steep in the refrigerator for 3 days, turning the fish once a day.
Potato hash browns go very well as a side dish.
It is worth trying different single malt whiskeys - the differences are sometimes amazing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.