Pickled Trout




Rating: 4.00 / 5.00 (16 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

Ingredients:







Instructions:

Crush coriander seeds and pepper in a mortar and mix in the salt.

Sprinkle the trout fillets with the spices and spread the dill on one side of the fillet.

Place the two halves of the trout fillet with the flesh side on top of each other and wrap them tightly in cling film.

Store wrapped like this in the refrigerator for three days, turning every 24 hours.

After pickling, remove the dill and spoon a little of the spices off the fillets.

Cut fish fillet into thin slices with a sharp knife (at a 45-degree angle).

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