Cold Cured Trout

[thearchdruidpagan]

A flavorful dish that showcases the bounty of Scandinavian rivers, this cold-cured trout is infused with juniper berries, dill, and other spices.

1 lb fresh trout fillets, skin on
1/4 cup salt
1/4 cup sugar
1 tbsp crushed juniper berries
1 tbsp crushed black pepper
1 large bunch fresh dill

In a small bowl, combine the salt, sugar, crushed juniper berries, and black pepper

Spread half of the dill on a large piece of plastic wrap. Place the trout fillets skin-side down on the dill, and then cover the fillets with the salt mixture.

Top the trout with the remaining dill and wrap the plastic wrap tightly around the fillets.

Place the wrapped trout on a tray or dish and refrigerate for 24-48 hours, turning the fillets every 12 hours to ensure even curing.

After curing, remove the trout from the plastic wrap and gently scrape off the dill and curing mixture.

Thinly slice the cold-cured trout and serve on rye bread or crispbread with a dollop of mustard sauce.

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