Gravlax

Shane French /

April 4, 2007

GravlaxThis is Swedish cured Salmon, but hello we are using trout!! Your trout must be of excellent quality, the better the flesh the better the outcome will be.
Fillet and bone out your trout
make up a mixture of 50% rock salt and 50% white sugar.
sprinkle this mixture on both sides of the fillets.
The traditional herb is Dill but you can experiment with this. I use dill as it goes with the dish.
Chop the dill finely and sprinkle this on both sides of the fillets.
Place fillets on plate and cover with Cling film, refrigerate for 24 to 48 hours removing liquid as it comes out of the Trout.
I serve mine on well toasted Vogel’s bread with a dollop of Greek style honey yogurt and a grind of pepper.
My kids love this stuff!!!!!