About this recipe:Similar to gravad lax, or gravlax, this popular Nordic dish consists of thinly sliced trout which has been salted and cured with herbs. Grava means "grave" and forell means "trout", thus the literal translation is "grave trout". However, as this is quite strange sounding, I have developed a slightly more descriptive name, hence the title "cured trout".
Makes: 1 cured trout
225g rock salt
1 whole fresh trout, boned and filleted with skin on
4 tablespoons whole peppercorns
3 bunches fresh dill, roughly chopped
juice of 2 lemons
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Method Prep:20min › Extra time:2days curing › Ready in:2days20min
Line a baking tray with a double layer of tin foil. Over an area about the same size as the fish, lay a generous amount of salt. Place the fish, skin side down on the bed of salt then sprinkle liberally with peppercorns, dill and a little more salt. Then repeat the process for the top of the fish. Pour the juice of two lemons over the fish. Put the two fish halves back together then seal tightly in tin foil to make a parcel and secure with string.
Place the fish in a box and place weights on top. You can use bricks, heavy stones, or whatever you have on hand. Leave in a cool, dark area for 24 hours then turn the fish over, pouring away any liquid. Leave for a further 24 hours.
Unwrap the fish once the 48 hours is up and brush away the salt. Slice thinly and serve.