How to pickle trout in brine

It’s no longer news to anyone that you can pickle trout yourself at home. Especially for this, we have selected 5 excellent salting recipes to get moderately salted and aromatic fish.

Salting trout in brine at home

It is always better to pickle your own trout than to buy ready-made ones. To salt trout yourself, you need to choose fresh and high-quality fillets. In brine, trout turns out to be very pleasant in taste and not too salty.

1. 
   How to pickle trout in brine at home? Prepare the ingredients according to the list for pickling trout. Wash the lemon with hot water, cut it in half and squeeze the juice out of the halves.
2. 
   Boil a liter of water in a saucepan, add salt and spices to it. When the brine has cooled to room temperature, remove the spices and add lemon juice.
3. 
   Place the trout in a suitable size container. Pour brine over the fish until the liquid completely covers the trout.
4. 
   Cover the container with a lid and place the trout in the refrigerator for 20-24 hours.
5. 
   After a day, you can take a sample from the trout.If necessary, keep the fish in the brine for a few more hours. Lightly salted trout is an ideal appetizer for any feast.

How to pickle trout steaks in brine?

Lightly salted trout is one of the most popular appetizers. To enjoy delicious lightly salted trout on weekdays and holidays, use this simple recipe. Trout steaks are well soaked in brine and spices.

Cooking time: 2 days

Cooking time: 35 min

Servings – 4-5

Ingredients:

• Trout – 4-5 steaks.
• Water – 1 l.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Bay leaf - to taste.
• Coriander - to taste.
• Allspice peas - to taste.

Cooking process:

Step 1. Wash the trout under strong water and pat the steaks dry with paper towels.

Step 2. Pour water into the pan and place it on the fire.

Step 3. Dissolve salt and sugar in it, add spices. Bring the brine to a boil, add vinegar, stir and remove the pan from the heat. Cool the brine.

Step 4. Place the trout in a container of a suitable size and fill the fish with brine. Refrigerate the trout for 2 days.

Step 5. Cut lightly salted trout fillet into portions and serve as an appetizer.

Homemade salted trout in brine with vodka

Fresh and frozen trout are suitable for salting. The fillet turns out dense and tasty. With such lightly salted trout you can prepare salads, sandwiches, canapés and other snacks.

Cooking time: 35

Cooking time: 20 min

Servings – 4

Ingredients:

• Trout – 600 gr.
• Water – 1 l.
• Salt – 6 tbsp. l.
• Sugar – 2 tbsp.
• Vodka or cognac – 2 tbsp.
• Bay leaf – 2 pcs.
• Allspice peas – 2 pcs.

Cooking process:

Step 1. Prepare all the necessary ingredients for salting trout.

Step 2. Wash the trout and cut into pieces 5-7 millimeters wide.This way the fish will be salted faster.

Step 3. Boil water in a saucepan, dissolve salt and sugar in it, add bay leaf and peppercorns. Bring the brine to a boil and remove the pan from the heat. Cool the brine and add vodka or cognac to it.

Step 4. Place the fish in the mold, fill it with brine for 15 minutes. To obtain a saltier fillet, you can leave the trout in the brine for 30 minutes.

Step 5. Blot the trout fillet from the brine and serve.

Salted trout in brine with seasonings

When preparing for the holidays, the question always arises of what to serve as an appetizer. Lightly salted trout prepared with your own hands would be ideal for this. For salting, it is better to choose the meatiest parts of the trout.

Cooking time: 45

Cooking time: 30 min

Servings – 5-6

Ingredients:

• Trout fillet – 500 gr.
• Bay leaf – 2 pcs.
• Coriander – 0.5 tsp.
• Salt – 3 tbsp.
• Cognac or vodka – 1 tbsp.
• Black pepper in a pot – 10 pcs.
• Sugar – 1 tbsp.
• Vegetable oil – 1-2 tbsp.
• Water – 500 ml.

Cooking process:

Step 1. Pour cold water into the pan. Add bay leaf, peppercorns, salt and sugar, stir. Place the pan on the fire and bring the marinade to a boil, cook for 1 minute. Then cool the marinade completely.

Step 2. Cut the trout fillet into small slices 7 millimeters wide.

Step 3. Place the trout in a container, you can do this in several layers. Pour vodka or cognac into the cooled marinade, stir and pour the marinade over the fish.

Step 4. Leave the trout for 10-15 minutes at room temperature.

Step 5. After this, blot the trout from excess marinade.

Step 6. Sprinkle lightly salted trout with vegetable oil and serve as an appetizer.