Red fish is a special delicacy, the appearance of which is always welcome, in salted form it is even more in demand, as it is an excellent snack for alcohol. It is not difficult to find a recipe for how to salt trout deliciously at home, but remember that fish requires a special approach to salting, so long as it does not salt in anything. In the article, we will reveal to you the secrets of salting red fish, and tell you how unusual it is to pickle it so that even gourmets will delight in taste.

How to cut trout for salting

Before proceeding with the salting of fish from the salmon family, it must be cut. This process is not difficult, but some effort will have to be made.

To prepare fish for salting - you need:

• Wash the carcass, cut off the fins (with a medium-sized sharp knife or culinary scissors), clean. To better remove the scales - hold the carcass under running hot water;
• Cut off the tail and head of the fish. You can also cut off the underbelly (due to excessive fat content, it is better to use it for cooking fish soup);
• Cut the trout along the ridge, remove the spine and ribs from it. You should get 2 large fillets, which we will salt at home.

Salted trout: recipe with sugar and salt

Salting trout at home with salt and sugar is easy. The salting process takes no more than 1-2 days, the salting speed depends on the thickness of the fish fillet. The peculiarity of our preparation is that we salt fresh fish with the help of dry salting. This very simple method allows you to quickly salt it at home.

Ingredients for salting (per 1 kg)

• Trout fillet - 1 kg;
• Coarse salt (you can also use grinding salt No. 1) - 3 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Black peppercorns - 5-6 peas;
• Spices - to taste;
• Bay leaf - 3-4 pcs.

How to salt trout with salt and sugar

1. Pour a little salt and sugar into a bowl with a deep bottom (the ratio is 3: 1), put a fresh piece of fish on top (always with the skin down), sprinkle it again with the brine mixture.

If you salt more than 1 kg, then the amount of sweet-salty mixture will have to be increased. Remember that for 1 kg of fish, ideally, there are 4 tbsp. l. mixture, for 2 kg - 8 tbsp. l. etc.

1. Sprinkle the fillet with lemon juice, cover it with bay leaves, sprinkle with spices.
2. Next, put the second piece of fish (skin up), sprinkle it with a mixture of salt and sugar.
3. We cover the trout with oppression, leave it warm for 2 hours. As oppression, you can use a two- or three-liter jar of water.
4. After a couple of hours, we remove the oppression, cover the container with a lid / plate and put it in the refrigerator.

During salting, a brine is formed (salt and sugar will mix with the juice that the fish will release), we do not immediately drain it. Only when the trout is salted, drain the brine liquid, and wipe the fish with a paper towel, removing the remains of salting from it.

That's all - light-salted home-salted trout is ready to eat.

Secrets of salting trout at home

In order for the fish to be well salted, but at the same time not to lose its refined taste under the influence of salt, you need to follow some salting rules.

1. For salting, take a fresh fish carcass (chilled), but not frozen, and even more so, not defrosted.
2. It is believed that sea fish is best suited for salting (the most common species is rainbow trout). It has more fatty meat, richer color (dark red), more elastic texture and an unsurpassed "rich" taste.

River fish is inferior to sea fish in its main characteristics, yet it also has the right to be salted. The calorie content of river trout is low compared to sea trout (the calorie table is presented in the article below), this allows you to cook such fish for those who are on a diet or are struggling with being overweight.

1. For salting, it is necessary to use enameled or plastic dishes, but in no case metal. Otherwise, the fish carcass may acquire a “metallic” taste.
2. There is an opinion that fresh trout cannot be salted, because the fish itself knows how much salt to absorb. Like it or not, but try not to overdo it with salt. Proceed from the proportions indicated in the recipe - and then, the light-salted trout cooked by you will not disappoint with its taste.

Salted rainbow trout: 2 salting recipes

The recipe for salting trout in brine, as well as with sugar and salt, is far from the only way to make a delicious red delicacy. There is still a mass, very unusual, ways of salting fresh fillets.

For example, trout in salt tastes great if you add lemon, vodka or cognac to it. Read more about these types of salting below.

Salted trout: recipe with vodka

Sprinkle the cut pieces of fish fillet with salt, crush with dry dill, add sugar and pour vodka. All products are taken in small quantities. Lay out the ingredients in the order in which they are listed. Then we cover the container with a lid, put oppression on it, for about 1-2 hours.

After a couple of hours, we put the dishes with fish pieces in the refrigerator (for 6 hours), after which the delicacy snack can be considered ready.

Salted trout: recipe with lemon

To cook lightly salted red fish with lemon, you will need ½ lemon, 500 g of trout, salt and ground black pepper.

We cut a large piece of fish fillet into large pieces, put them in a plastic container, put on top, cut into thin slices, half a lemon, salt everything, pepper, cover with a lid.

Add salt to your liking, but don't overdo it.

We mix the products, tightly cover the container with a lid, put it in the refrigerator overnight. Everything - fragrant tender trout with lemon can be served at the table.

Recipe for trout in brine with cognac

Fish will get a very specific taste if you salt it in cognac. The fillet should lie in brine for 2-3 days, so it will not only be better salted, but also more saturated with the aroma of cognac and spices.

Ingredients

• Cognac - 1 tbsp. l.;
• Trout - 250 g;
• Sugar - ½ tsp;
• Coriander - 1 pinch;
• Salt - 1.5 tsp.

How to salt trout deliciously at home

1. We dissolve the salt in the cognac, pour the brine into a plastic container.
2. Rub the (uncut) fish piece with coriander and sugar.
3. We transfer it to the brine.
4. Within 2-3 days, the fish should be salted. At the same time, do not forget to turn it from time to time from one side to the other so that it is evenly salted.
5. When the salting process is over, cut off the skin from the piece, and then pull out the bones from it. Cut the fillet into beautiful arbitrary pieces and serve it to the table.

Salted red fish in regular brine

For those who think salting in cognac is too extravagant, you can salt fish in ordinary brine.

To do this, for 1 kg of carcass you will need 1 liter of pure water and 350 g of salt.

After laying the trout in layers, fill it with chilled brine (so that the fish is completely under water), put it under oppression, and immediately place it in the refrigerator.

A day for salting in the cold is enough. If the fish is too lightly salted for you, the salting time can be increased. But try not to keep it in brine for more than a week. If you accidentally salt the fillet, just soak it in cold boiled water.

According to all the above recipes, you can salt other varieties of red fish from the salmon family, for example,. It is very often combined with trout in various dishes.

How to salt whole trout at home: features of salting

To salt a whole carcass - it does not need to be cut and cleaned of bones and skin. It is enough to place the fish tightly in a container for salting on a layer of salt (if the salting is dry) or place it in brine.

Before you cover the container with a lid, pour more salt into the head and gills.

1-3 days will be enough for the trout to be salted. Everything will depend on the size of the fish and your taste preferences.

What dishes to make on the basis of slightly salted trout

You can serve a slightly spicy delicacy not only as a snack for alcoholic drinks. Based on salted red fish, you can cook the following dishes:

• rolls,
• pies,
• and much more.

Lightly salted home-salted trout: calorie table

For those who keep track of their kilograms, but at the same time, from time to time, enjoy dishes from trout cooked in all sorts of ways - we offer to get rid of complex calculations.

Use the ready-made calorie table of fish prepared in different ways.

How to pickle trout (salmon) in a quick way using rum

Fragrant, lightly salted trout will be ready in 5 hours, and a quick salting of trout with rum will give you a pleasant taste and excellent aroma.

Now you know how to salt trout deliciously at home. How much to salt and in what way - you decide, your taste determines everything. But no matter what you choose, efforts are doomed to success. After all, salting trout is a win-win option: the fish has great benefits, is hearty and very tasty.

Prepare an exquisite delicacy for your feast - and let it reveal a new facet of your culinary talent to your guests.

Festive canapes with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, for a holiday it is worth working a little more. At the same time, you can not really move away from the sandwich essence of the buffet table.

Our chef offers to build unusual canapés with trout.

Bon Appetit!

An unusual delicacy on the festive table is trout, especially when salted. It can be used as an appetizer before the main course. Such red fish requires a special approach to cooking. Therefore, it is important to take into account the tips and recommendations in this article in order to achieve a delicious taste!

How to salt trout - carcass choice

It is preferable to buy a whole carcass for salting and then mill it. If it is not possible to purchase fresh fish, then pay attention to chilled. The main criteria for choosing a product: transparent eyes, light pink gills, no mucus on the skin and no pungent odor.

But whole fish is expensive, so housewives buy steaks to save money. In this case, give your preference to the chilled version. The meat of fresh trout has a pale pink color with light-colored streaks.

You can pickle fish from frozen fillets. That's just the taste with this cooking option is significantly inferior.

How to salt trout - carcass preparation

Cutting a carcass involves a simple process, but some features must be taken into account.

• Since trout is oily fish, it will be difficult to wash it off the work surface. Therefore, prepare a cutting board, on top of which put the film. Separately prepare bags for waste and steaks.
• First, rinse the fish, gut if you bought a whole one. If you do not know how to do this, then when buying, ask for the fish to be cleaned.
• Carefully treat the outer side of the trout with a piece of mosquito net. It has a hard base and cleans dirt well.

• To remove mucus from the inside of the fish, use cheesecloth.

• Press down with a spoon along the entire spine. This will remove excess blood from the product.

• The preparatory phase has been completed. Now rinse the carcass again and soak it well with paper towels to remove excess moisture.
• Cut off the head. If you plan to use it for soup, then cut with a small piece of meat.

• Do the same with the tail. If desired, you can cut off a few steaks from the tail of the carcass. At this stage, remove the abdomen and fins.

• Cut the rest in half along the spine. Remove bones from meat.

• Now prepare small pieces for pickling.

How to salt trout dry

The dry version of salting does not involve the use of liquid. It is the simplest and fastest. Large pieces of fish are salted in this way.

Separately prepare at the rate of 1 kg. meat:

• coarse sea salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• whole bay leaf - 2 pcs.;
• spices and herbs - to taste.

Recipe:

• Mix separately salt with sugar and spices.
• Salt and sugar rub the meat with light movements. At the same time, do not apply the mixture to the skin.

Advice. Try not to press hard on the flesh, as it is very tender, you can damage it.

• Sprinkle spices on top. Don't rub!

• Place the trout pieces in a dry bowl. Place the fillets skin side down on the bottom, and the next row skin side up. You should not settle the fish in more than two layers.

• Set the oppression, leave the pieces to salt at room temperature for a couple of hours.
• Then remove the weighting and cover with a lid. Move the fish to the refrigerator. Depending on the thickness of the pieces, trout is salted for an average of 3-4 days. Layers should be swapped every 12 hours.
• Serve the salted trout, cut into portions. Additionally, you can arrange them on a dish.

How to salt trout in a marinade

The traditional way of salting trout is the use of brine.

For 1 kg. take meat:

• cold water - 1 liter;
• coarse salt - 350 gr.
• spices - to taste.

• Boil water, add salt. When it is completely dissolved, throw in the spices and immediately remove from the stove.
• Lay the sliced ​​fish fillet in layers in a container or container. Cover meat completely with chilled marinade. Be sure to install oppression and immediately put it in a cool place.
• For a lightly salted taste, it is enough for trout to salt for about a day. For a richer flavor, leave it in the brine for a longer time.

To get a rich taste from salted fish, it is important to take into account some features of its preparation.

• Use coarse salt only. It will gradually saturate the meat, which will achieve uniform salting. It also does not draw the juice out of the meat, so you get a delicate taste.
• For quick salting, cut the meat into small pieces. This will shorten the cooking time.
• For a more subtle flavor in salted trout, use only salt and sugar.
• If you purchased a frozen fish fillet, then it must be thawed at room temperature before salting.
• For cooking, use only a glass or enameled container. The brine can react with metal utensils, causing the meat to acquire an unpleasant aftertaste.

It is quite easy to create such a delicacy at home. It is important to adhere to these technologies and then you will pleasantly surprise your guests with a delicious dish. Bon Appetit!

See the video for another recipe for lightly salted trout:

Tasty, fragrant and moderately salty fish - this is lightly salted trout. The recipe for this dish is quite simple, but may differ in the presence of certain ingredients.

In addition, each hostess has her own cooking option, with little secrets that make the fish even more tender and tasty. Lightly salted trout is not only an appetizing appetizer, but also a great salad ingredient. We offer several recipes for delicious fish at home.

We cut the fish

To cook trout, you need to properly prepare it. We buy fresh-frozen fish weighing about 2.5-3 kilograms. Next comes the hardest work of cutting it. To do this, it is better not to defrost the fish, this will facilitate the task.

We cut off all the fins and make an incision along the back. Then you need to remove the skin from the fish and cut it into two halves. After that, it will be easy to remove the ridge. When only the fillet remains, it can be easily cut into pieces of the desired size or salted whole.

Incredible trout flavor

This is a very tasty trout - slightly salted. The recipe for how to cook such a fish can be called the simplest. We cut the fillet into portioned pieces about 7 centimeters. Then we transfer them to a dish (preferably deep), in which the fish will be salted. In a separate bowl, mix two large spoons of salt (we take only large) and a large spoonful of sugar, but without a slide.

This is the proportion for 1 kilogram of fresh fish. Mix these two ingredients and add to the prepared fillet. Mix everything well so that the spices are evenly distributed. From above we cover with a plate of a smaller diameter than the dishes themselves. Be sure to deliver the load. The dish should stand at room temperature for 2-3 days. Here is the lightly salted trout ready! The recipe is very simple. Next, we remove the fish in the refrigerator, but do not store it for a long time, but eat it.

spicy fish

Spices and spices give any dish an unusual taste and aroma. Lightly salted trout is also very tasty. The recipe for salting at home is not particularly difficult. Just a few small touches and you have a delicious appetizer on your table. Such fish can only be cooked at home. We cut the fish so that the fillet remains without bones and the ridge.

Next, cut the trout into portions. To cook 200 grams of fresh fish, you will need: half a spoonful of salt and the same amount of sugar, a small spoonful of lemon juice, a mixture of peppers, bay leaves and peppercorns. Mix salt, lemon juice and sugar. Add to them a mixture of peppers and any other spices (you can use basil and ginger). Lubricate the trout fillet with the resulting mixture very carefully. Then we put the fish in a container, overlaying it with bay leaves and peppercorns. This will add even more spicy flavor, and you will get tender and tasty slightly salted trout. The recipe can be supplemented with your own ingredients (herbs and spices). The fish should stand in the refrigerator for a day, and after that it can be eaten. To make it cook faster, keep it at room temperature for several hours, and then put it in the cold. Salted river trout is also prepared. The recipe is suitable for both everyday cooking and for a festive table.

Unusual recipe

This recipe is original. It takes about 15 minutes to prepare, but the result exceeds all expectations. We take some fresh dill, 50 grams of vodka, one and a half large spoons of sugar, two large spoons of salt and spices (optional). These proportions are calculated for 500 grams of fish. We start with the preparation of the trout - it must be washed and cut into pieces.

In this recipe, you can use fillet or fish with bones. Dill spread on the bottom of the container for salting. Mix the salt with sugar and coat the fish with this mixture. We put it in a container and fill it with vodka. Be sure to put oppression on top and put it in the refrigerator. After 12 hours, lightly salted trout will be ready. The recipe is unusual, but worth a try.

Rainbow trout

Rainbow trout are great for salting. Having prepared this appetizer at home, you can enjoy a delicious and tender fish. For salting 500 grams of trout, you will need a medium bunch of dill, 200 grams of salt, 150 grams of sugar and a little black pepper. Dill should be chopped into large sprigs or torn with your hands. Mix salt, sugar, pepper and dill and coat the fish with this mixture on all sides. When cutting the fish, leave the skin on it. We wrap the salted trout with cling film and put it in a container under the press. When the fish is salted (24 hours), we free it from salt and cut it into portions. So the lightly salted rainbow trout is ready. The recipe can be supplemented with lemon juice - sprinkle the fish with it before serving.

Salted and peppered trout

This recipe differs from the previous ones in a set of spices that everyone can choose at their discretion. Spices impart their aroma to the finished dish. For 500 grams of fish, you can take three large spoons of pepper (a mixture of peppers), a large spoonful of paprika, 250 grams of sugar and 150 grams of salt. This trout will turn out a little spicy. Put the spices in a container and mix. Then we place the prepared fish in it and roll it in this mixture. We wrap the trout in cling film and leave it for a day, first at room temperature (3-4 hours), and then in the cold. Then we take out, wash and cut the fish into portions.

Salad "Chamomile field"

From lightly salted fish, you can cook no less tasty salad. It will decorate any feast and amaze with its taste. How to cook a salad with slightly salted trout? The recipe includes the following ingredients: 4 chicken eggs, 120 grams of fish, 100 grams of cheese, 1 small onion, fresh dill and mayonnaise. Cherry tomatoes for decoration. First, boil the eggs, peel them from the shell and separate the whites from the yolks. Three of them on a grater, and leave a little protein for decoration. The onion should be cut as small as possible. It should give off its flavor, but not crunch on the teeth. We also cut the trout very finely. The salad will be more tender if all the ingredients are finely chopped. Three cheese with a grater. Lay the salad in layers on a plate. We start with the protein, and then put the onion. From above we make a mesh of mayonnaise. Cheese follows, followed by fish and egg yolk. We coat the layers with mayonnaise so that the salad does not turn out dry. We decorate the edges of the dish with chopped dill. We lay out the cores of daisies from the halves of tomatoes, and we make petals from proteins.

Afterword

For salting, it is necessary to take only fresh trout, chilled or freshly frozen, of good quality. The cooking time depends on the cut of the fish. The fastest way to cook is fillet without skin - 3-4 hours, with skin - 24 hours. If trout with bones is used, then the salting time should be increased to 2 days. The simplest ingredients are salt and sugar, but spices will add a richer flavor and aroma.

In connection with the rise in the price of imported fish in vacuum packaging, people resort to processing it on their own. How to pickle trout so that it turns out to be much tastier than store-bought?

Salted fish is an excellent cold appetizer. Imported products are much more expensive than domestic ones, while bighead char or Amu Darya trout are much tastier than the same Norwegian salmon grown in captivity and having a larger fat layer.

The advantage of self-salting trout is the control of the products used. When buying a store, the question involuntarily arises of how it was processed and how exactly it was salted. In addition, unscrupulous companies that have not sold fresh products use salting to sell this second-fresh product.

The only thing that anyone who wants to pickle on their own will face is the need to cut the fish. But this process does not take much time.

You can choose frozen or chilled fish. And if the buyer chose the first option, he should make sure that the trout was not re-frozen.

Attention! If the buyer decides to choose already cut trout, but its color is bright red or with a yellowish tint, then it is better not to buy such fish. Fresh trout will have a pale pink color.

In addition, yellowness can signal repeated defrosting in violation of natural conditions. Such actions greatly affect the taste properties. At home, it is also recommended to defrost not in the microwave, but at room temperature.

Fish cutting

For cutting you will need:

• non-metallic dishes (otherwise the fish will get an unpleasant aftertaste), it is better to use ceramic, glass or enameled;
• well-sharpened knives and sharp kitchen scissors;
• 2 liter water bottle for oppression.

Cutting algorithm:

• cut off the fins with culinary scissors;
• cut off the head with a knife;
• along the trout open the belly;
• remove the insides;
• the fish is cut in half, and on both these parts are separated from the bones;
• large carcasses are cut, small ones are salted whole.

Salted trout recipes

There are many salting recipes. The most common and frequently used is the classic.

Classical

For salting you will need the following ingredients:

• 1 kg of trout;
• 3-4 bay leaves;
• 1 st. l. sugar, it will give the fish a more delicate taste;
• 3 art. l. salt;
• 6-7 black peppercorns.

Important! Experienced cooks use either coarse salt or sea salt without any additives. It will absorb moisture from the fish, which will achieve a preservative effect and improve the taste of the trout. Finely ground salt salts the fish too quickly, which increases the risk of spoiling it.

Salt is mixed with sugar. The resulting mixture is treated with the surface of the fish on both sides, after which it is placed in a bowl, and pepper with bay leaf is added.

Having covered with oppression, the fish is left at room temperature for 2-2.5 hours, and then put in the refrigerator. A day later, the trout, salted according to the classic recipe, will be ready.

Quick salting

This process is even simpler. All the same ingredients as in classic salting are mixed, and then 1 kg is sprinkled with them. trout. It is placed in a bowl and put in the refrigerator for a day.

Salted trout

For her you will need:

• 2 kg. the fish itself;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. coarse salt;
• lemon;
• greens to taste.

Important! When preparing salted trout, it is imperative to observe the proportions of sugar and salt (2 to 1) and strictly observe the time allotted for salting. It must be exactly 24 hours.

Cooking process:

• the fish is washed in water, wiped with a paper towel and cut;
• after cutting along the spine and removing the costal bones, two pieces of fillet should be obtained;
• then prepare a pickling mixture of salt and sugar, rub the inside of the trout with it and sprinkle the outside;
• the bottom of the container is sprinkled with the same mixture, and the fish is distributed in it;
• the remains are poured onto the fish surface;
• then put in the refrigerator for 24 hours;
• salt residues are removed from the finished lightly salted trout;
• the fish is cut into thin slices, decorated with lemon and herbs, and served at the table.

Salting with honey

The advantage of salting with honey is that this ingredient helps to give the fish fillet a special tenderness. The differences of this method are the use of honey instead of sugar, and the removal of the skin when cutting the fish before salting.

Compound:

• 1 kg. cut trout (without bones and skin);
• 1 st. l. honey;
• 3 art. l. salt.

How to cook:

• wash the fillet and dry it with a paper towel;
• mix honey with salt;
• With the resulting mixture, carefully rub the inside and outside of the fish;
• roll the trout into a roll and place in a bowl, covered with a lid;
• put in the refrigerator for a day;
• taking out the dishes with trout, turn the roll over into the brine that appears, and put it in the refrigerator again for a day, after which the procedure will need to be repeated again;
• for 4 days, remove from the refrigerator and drain the brine;
• serve to the table, cut into rolls or slices.

Salting with vodka

This is a quick and easy way, after which the trout becomes tender and acquires a balanced taste.

Compound:

• 1 kg. trout;
• 4 pinches of salt;
• 2 pinches of sugar;
• a couple of sprigs of dill;
• 100 g of vodka.

Cooking process:

• the fillets are washed and dried;
• the inside is rubbed with salt, the outside with sugar;
• the fish is placed in a bowl;
• sprinkle with vodka on top, and dill is laid;
• cover the dishes and leave in the kitchen for 4-5 hours.

There are some simple but useful tips for salting trout:

• to evenly distribute the mixture, it is first sprinkled, and only then rubbed;
• a disproportionate increase in salt and sugar will lead to deterioration of the taste properties of the product;
• if, nevertheless, the fish turned out to be oversalted, you can correct the situation by soaking in cooled boiled water and sprinkling lemon juice on top;
• when salted with honey, this ingredient becomes liquid when mixed with salt, therefore it does not matter what its consistency is;
• when serving, you do not need to sprinkle with olive oil, because, unlike chum salmon and pink salmon, trout is a more oily fish;
• for sprinkling when serving, it is recommended to use lemon juice;
• when salting, you can experiment with herbs by adding rosemary, basil and others;
• when cooking, use only coarse salt;
• the product is stored in the refrigerator for no more than 4 days, and for a longer shelf life it can be wrapped in linen and put in the freezer.

It is always better to salt trout at home than to buy ready-made. You will spend a little time on salting, but the result will be slightly salted fish without preservatives and impurities. And you can always be sure of the freshness of the fish if you choose the right trout when buying:

1. It is better to take whole fish or steaks if the carcass is large enough.
2. Pay attention to the color of the meat. It should be soft pink. A bright color indicates that dyes have been added to the fish.
3. There should be no extraneous spots on the fish. They indicate a re-freeze.

If you take a whole fish for salting trout at home, then you need to properly cut it: first cut off the side fins with scissors, clean off the scales, cut off the head and tail. The skin does not need to be removed. You can remove the ribs and spine before salting (for this, the fish is cut along the ridge) or after the fillet is salted.

For salting to be successful, adhere to the proportions indicated in the recipe and use coarse salt.

Salted fish, usually in glass or ceramic dishes, so that the meat does not acquire a metallic taste.

Express recipe for salted trout

If you like lightly salted red fish, then you will like this recipe. You can quickly salt trout at home and enjoy the finished fish after 3-4 hours. This recipe is ideal if you need to pickle trout for rolls.

Ingredients (for 1 steak):

• trout steak;
• 2 tablespoons of salt;
• 1 tablespoon of sugar.

Cooking:

1. If you salt more trout, then increase the amount of salt and sugar in accordance with the proportions.
2. If you want to salt a whole fish, then it must be cut into steaks no more than 5 cm thick. In this case, each piece must be rolled separately in a mixture of sugar and salt.
3. Mix salt and sugar.
4. Coat the steak generously on all sides with the mixture. Salt should cover not only the skin, but also the places where the meat is cut and the rib cavity.
5. Place the steak in a bowl. Press down with a jar of water.

Salted trout with dill and black pepper

The trout salted in this way can be served immediately to the festive or buffet table in sliced ​​\u200b\u200band decorate tartlets with it. Pepper adds a bit of spice and dill completes the taste.

Ingredients:

• chilled trout;
• 2 tablespoons coarse salt;
• 1 tablespoon of sugar;
• 3 peas of allspice;
• small bunch of fresh dill

Cooking:

1. Increase the amount of salt and sugar if necessary, keeping all proportions.
2. Cut the trout and cut into large pieces. The skin does not need to be removed.
3. Finely chop the dill. Mix it with sugar, salt and pepper.
4. Roll each steak in the mixture on all sides.
5. Wrap each steak in plastic wrap, place in a container, press down with a weight, and refrigerate.
6. The fish is ready in 5-6 hours.

Salted trout in brine

In brine, the fish salts a little longer, but it salts better. The fillet is soft and tender. Before such salting, it is better to remove the bones in advance, otherwise it will be more difficult to do it later.

Ingredients (per 1 liter of water):

• trout;
• 1 teaspoon of sugar;
• 300 gr. coarse salt;
• 3 pcs. allspice peas;
• 2 bay leaves.

Cooking:

1. Boil water in a saucepan.
2. Pour in salt and sugar. Stir until completely dissolved.
3. Add bay leaf and pepper. Boil 3 minutes.
4. Remove the brine from the stove, let it cool.
5. Sprinkle the bottom of the container in which you will salt the fish with salt.
6. If you are going to salt a whole fish, then cut it into pieces.
7. Put the trout in a container, fill with brine. Press down with a load and send in the refrigerator for a day.

Fragrant salted trout

Cognac gives the trout a subtle tart flavor. It pairs well with coriander. Such fish is served to the festive table in the form of a separate cut, decorated with lemon.

Cooking:

1. Cut the fish into pieces, if required. Peel off the skin, remove the seeds.
2. Cut the fillet into small pieces.
3. Stir sugar and salt in cognac, add coriander.
4. Pour the mixture over the fish pieces. Press down with a load and refrigerate for a couple of days.

You can salt your own tasty salted trout at home without any hassle. To do this, you can choose any convenient method - dry or in brine. The fish turns out delicious, and you can be sure of its freshness.