Summary

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)

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Instructions

1. Fillet the salmon trout, but leave the skin on. Mix the sea salt, sugar and freshly ground pepper, finely chop the dill.
2. 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.
3. 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.
4. Potato hash browns go very well as a side dish.
5. It is worth trying different single malt whiskeys - the differences are sometimes amazing.