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)
Print Recipe
Pin Recipe 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.
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