Summary

Ingredients

• 2 trout (s), very fresh
• 2 tablespoon sugar, heaped up
• 2 tablespoon salt, heaped
• 8 juniper berries, lightly pressed
• 1 tablespoon mustard seeds
• 1 teaspoon dill or fennel seeds
• 1 bunch dill
• 0.5 ½ lemon (s), the zest
• 0.5 ½ orange (s), untreated, the peel

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Instructions

1. Fillet the trout, leaving the skin on, and remove the bones with bone tweezers.
2. For the spice mixture, grind the juniper, mustard seeds and dill or fennel seeds in a mortar and mix with salt, sugar and the zest of lemon and orange.
3. Chop the dill doesn`t have to be too fine.
4. Spread half of the spice mixture and then the dill in a flat form, place the trout fillets skin up on top and spread the rest of the dill and the spice mixture on top. Cover the whole thing with cling film. You can, but don`t have to, cover the fish with a wooden board and weigh it down with a stone or something similar.
5. Let the trout pickle in the refrigerator for at least 10-12 hours.
6. For serving, the fillet is washed off and dried with a kitchen towel, cut into wafer-thin slices with a sharp knife at an angle to the fibers and served drizzled with a little lemon juice.
7. There is also butter toast or a fresh, buttered wholemeal bread.
8. TIP: The pickled trout fillet makes a fine starter when served as a pickled trout carpaccio with a small salad!