Home Pickled Salmon Trout


Rating: 3.64 / 5.00 (25 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:





For the pickling brew:










To complete the pickling:











For the dill cream sauce:







For the cocktail sauce:







For the garnish:






Instructions:

Fillet salmon trout with skin if desired and remove bones. Season with salt or pickling salt as well as powdered sugar and let marinate for 30 minutes until the fillets are wet. In the meantime, prepare the marinade. First boil white wine, water, parsley stalks, dill, peppercorns, bay leaf, juniper and salt and reduce to about 2/3 of the liquid. Strain and allow to cool. Chop bay leaves, peppercorns, juniper berries, thyme, aromatics, paprika and sugar in a food processor and add to the broth. Finally, finely chop the dill and parsley and add to the dressing. Add fish fillets and pickle for about 2-3 days. For the dill cream and cocktail sauce, mix all ingredients together. Stir the sour cream only very briefly, preferably with a spoon, so that the sauce remains nice and plump and does not become too thin. Before serving, slice the fish fillets thinly with a sharp knife (salmon knife) and serve with salad, toast, boiled quail eggs, trout caviar and the prepared sauces.

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