Cured Dill Trout

It is a variation of the Scandinavian Gravad Lax, which is also a delicacy.

Clean trout, fillet, but leave the skin on. Rinse under water.

Sprinkle a quarter of the salt on a plate. Put half of the fish fillets with the skin side on it.

Mix half of the salt with sugar, pepper and dill. Spread evenly over the fish fillets. Place remaining fillets flesh side down, thinner and thicker ends against each other. Press firmly together.

Sprinkle with the remaining salt. Weigh down lightly with a plate and a stone. Set aside to cool for 24 h, turning once to the other side.

For the sauce, mix mayo with sour whipped cream and mustard, fold in the sugar, salt, season with pepper and season with pickle brine.

Stir in the chopped dill.

Arrange the pickled dill fillets on a platter and garnish with fresh dill. Cut into narrow slices to eat.

Serve with young spinach leaves, egg dish and fried potatoes, or possibly béchamel potatoes, or possibly cooked peeled potatoes from new potatoes, or possibly just freshly toasted white bread with butter.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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