How to pickle trout at home

It’s not difficult to quickly and tasty pickle trout at home. To do this you will need sea or river, fresh frozen, raw or chilled fish. The main thing is that it is of high quality! This dish can be served on its own, or used in salads, sandwiches, tartlets and decorations. It will definitely decorate your holiday table and pleasantly surprise your guests! Try it yourself!

How to pickle trout at home with salt and sugar

Trout with salt and sugar is a truly royal delicacy that is easy to prepare at home. In the classic version, you must use coarse salt and sugar. After all, the taste of the dish depends on the culinary subtleties. Excellent trout will decorate any holiday table! Guests will be delighted!

1. 
   How to quickly and tasty pickle trout at home? The fish must be washed in cold water, then the insides must be cleaned and the head cut off. Now, using a knife from the tail, cut the fish into 2 parts to get rid of the spine, ribs and other small bones. After this, we should have two pieces of fillet, which can be divided into 2 more parts to make cooking more convenient.
2. 
   Let's prepare the pickling mixture. To do this, take a deep container and mix salt and sugar in it. It is imperative that the ratio be 2:1.
3. 
   Take a piece of trout and rub it with the prepared mixture. We do this with all the parts.
4. 
   Now we need baking paper. Sprinkle it with a mixture of salt and sugar, and place one piece of trout on it, scales down. Then we place another one on this piece, now with the scales facing up. Fold the paper into an envelope. Transfer to a container and put in the refrigerator for 1 day.
5. 
   We take it out, remove the excess layer of salt from the fish and cut the fillet into several strips.

Bon appetit!

Quick and tasty recipe for salted trout with dill

Trout with dill is a great recipe for a delicious homemade dish. A few simple steps will allow you to prepare delicious fish. It will become not only a healthy dinner, but also a real delicacy for a festive feast. Every housewife should prepare this dish!

Portions: 6-8

Cooking time: 24 hours

Ingredients:

• Trout (fillet) –1 kg.
• Salt (sea) – 50 gr.
• Sugar – 25 gr.
• Dill – 10 gr.

Cooking process:

1. Trout needs to be prepared. To do this, we wash it, cut off the head with a sharp knife, cut the belly and take out the entrails. Divide the trout into two halves and remove the bones.

2. Wash the dill and finely chop it with a knife.

3.Now take a deep container and combine salt and sugar in it.

4. Add dill to them. Mix.

5. Now we need a form for pickling. Place baking paper on it. Add half of the salt mixture and level it over the surface. Then place the trout, skin side down. And fill the top with the remaining mixture. Cover with paper.

6. Place the mold in the refrigerator for a day.

7. Take out and cut the fillet.

Bon appetit!

Salting trout with vodka at home

Trout with vodka at home is a Scandinavian way of salting. This recipe has been tested by experience; it produces high-quality fish, with excellent taste and does not completely fall apart. Cooking such a dish is a real pleasure, and enjoying it is even more pleasant!

Portions: 6

Cooking time: 12 hours

Ingredients:

• Trout – 0.5 kg.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l
• Olive oil – 1 tsp.
• Vodka – 50 ml.

Cooking process:

1. Prepare the trout: remove the spine and other bones, clean the belly, cut into 2 halves and wash the fish.

2. Next, make the pickling mixture. Mix salt, sugar, as well as your favorite spices and herbs as desired.

3. Now rub each trout half with olive oil. Rub thoroughly with the pickling mixture.

4. Pour ½ part of the vodka into the pickling mold. Place the fillet skin side down. Pour in the rest of the vodka.

5. Wrap the mold in cling film to prevent air from entering the fish; you can cover it with a loose towel. And put it in the cold for 12 hours.

Bon appetit!

How to pickle trout with cognac and lemon?

Trout with cognac is an excellent alternative to vodka-based pickling. This method gives the dish a special taste and aroma. The fish turns out very tender and moderately salty.This dish will definitely delight your household and pleasantly surprise your guests!

Portions: 6

Cooking time: 24 hours

Ingredients:

• Trout (fillet) – 400 gr.
• Lemon – ½ pc.
• Sugar – 1 tbsp. l.
• Salt – 1 tbsp. l.
• Cognac – 30 ml.
• Dill – 3 sprigs

Cooking process:

1. Prepared trout fillet, cleaned of bones and entrails, should be washed and allowed to dry.

2. Transfer it to a pickling container (deep bowl or pan).

3. Squeeze the juice from half a lemon.

4. Pour lemon juice over the fillet and then cognac.

5. Wash the dill and chop finely.

6. Mix sugar and salt. And pour this mixture over the fish.

7. Sprinkle dill on top.

8. Cover everything with cling film.

9. Place the fillet in the refrigerator for a day.

Bon appetit!

A quick and tasty recipe for salting trout with lemon

Trout with lemon is a quick and very simple way of salting. Fish prepared at home is much healthier, and sometimes even tastier than store-bought! Try it yourself, you will definitely want to repeat it!

Portions: 6-8

Cooking time: 24 hours

Ingredients:

• Trout – 800 gr.
• Lemon – 0.5 pcs.
• Olive oil – 1 tbsp.
• Salt – 1.5 tbsp.
• Sugar – 1 tbsp.
• Parsley – 1 bunch
• Pepper - to taste

Cooking process:

1. Clean the trout, cut off the head and tail, remove scales and bones. Let's gut the fish.

2. Now take the cling film and fold it in two layers.

3. Transfer the trout to film and coat the fish inside and outside with ground pepper.

4. Now squeeze the juice out of the lemon

5. Mix it with olive oil.

6. Lubricate the trout with the resulting mixture.

7. At the end, rub the fish with salt and sugar.

8. Wrap the fish in cling film so that no air enters.

9. Refrigerate for 24 hours.

Bon appetit!

How to salt trout with vegetable oil

Trout with vegetable oil is a recipe for tender and juicy fish that is easy to prepare at home. The main thing is to make sure that the trout is of high quality! This dish will be an excellent basis for holiday salads, sandwiches and tartlets! Surprise your guests! They will be crazy!

Portions: 12

Cooking time: 12 hours

Ingredients:

• Trout – 1 kg.
• Salt – 2 tbsp. l.
• Sugar – 1 tbsp. l.
• Vegetable oil

Cooking process:

1. The trout carcass must be cleaned of bones, skin, head and fins.

2. Rinse and dry the fish.

3. Now you should cut the trout into several slices.

4. Mix salt and sugar.

5. We will place the trout in layers in a plastic container. Each layer must be coated with salt and sugar, poured with oil.

6. Close the container, put it in a plastic bag and refrigerate for 12 hours.

Bon appetit!

Salted trout with honey for the holiday table

Trout with honey is a recipe for an exquisite seafood delicacy. The fish fillet turns out to be truly appetizing and very juicy, and honey adds a special piquant note. Cooking such a dish is the dream of any housewife! You will enjoy lunch or dinner with him more than any restaurant!

Portions: 12

Cooking time: 6 hours

Ingredients:

• Trout – 1 kg.
• Salt – 2 tbsp. l.
• Honey – 1 tbsp. l.

Cooking process:

1. Let's prepare the products. The trout needs to be cleaned, the vertebrae and bones removed, the head and fins cut off. Cut the fish into 2 parts.

2. Mix salt and honey.

3. Lubricate the trout on both sides with the prepared mixture.

4. Wrap the trout in gauze. Refrigerate for 6 hours.

Bon appetit!

A simple and tasty recipe for pickling trout with orange

Trout with orange is the best fish pickle recipe that is easy to prepare at home. The fish will turn out very tasty, tender and soft, with pleasant citrus notes. This dish will give your family an unforgettable dinner!

Portions: 12

Cooking time: 24 hours

Ingredients:

• Trout – 1 kg.
• Salt – 60 gr.
• Sugar – 30 gr.
• Orange – ½ pc.

Cooking process:

1. Prepare trout fillet. To do this, remove the bones from the fish, cut off the head and fins, and clean it.

2. Squeeze orange juice.

3. Coat the fillet with juice on both sides.

4. Mix sugar and salt together.

5. Rub the mixture onto the fish.

6. Wrap the fillet in cling film and leave it in the refrigerator for 24 hours.

Bon appetit!