Homemade salted trout

Salted trout at home is one of the most popular and delicious snacks. It can be prepared for no reason and there is no shame in serving it to dear guests at a festive feast. We will reveal to you the secrets of preparing incomparable salted trout; you can implement each recipe yourself in your kitchen. There is plenty to choose from and every time you will get an original, unique taste of red fish.

How to pickle trout pieces at home

How to pickle trout in pieces at home quickly and so that you can later use it in a variety of ways is described in this recipe. After salting, you can immediately use the salted fish in making sandwiches or salads; it is already cut into portions.

1. 
   How to quickly and tasty pickle trout at home? Cut the trout carcass, separate the fillet from the bones and skin.
2. 
   Cut the fillet into small pieces, pour lemon juice over them. The juice can be squeezed out of the lemon first or done directly over the fish pieces.
3. 
   Place the trout fillet in a container in layers, sprinkle with salt and line it with bay leaves, peppercorns and onion rings. Mix water, vinegar, remaining lemon juice. Pour the resulting mixture over the fish and place pressure on top.
4. 
   Leave the fish at room temperature for 2 hours.
5. 
   This is how you can quickly and easily get delicious lightly salted trout on your table. Bon appetit!

Lightly salted whole trout at home

Lightly salted whole trout at home will turn out right the first time. This is not a difficult task at all, and in order for the fish fillet to be well salted and not turn into porridge, the trout must be fresh and not frozen. This fish can be stored for no more than 2-3 days in the refrigerator.

Cooking time: 2 days.

Cooking time: 40-50 min.

Servings – 6.

Ingredients:

• Trout – 1.5 kg.
• Granulated sugar – 2 tbsp.
• Ground allspice - to taste.
• Salt – 3 tbsp.

Cooking process:

Step 1. The trout carcass must be gutted and the head cut off. Wash the fish thoroughly inside and out.

Step 2: Next, cut off the tail and cut out the ridge. You will end up with two large fillets on the skin.

Step 3. Rub the inside of the fish with salt and sugar.

Step 4. Also thoroughly rub the top side of the fish with salt and sugar.

Step 5. Next, place each half on a sheet of parchment and sprinkle the trout with ground allspice.

Step 6. Wrap the fish in parchment.

Step 7: Pack the trout into bags and leave at room temperature for 8 hours.After this, drain the juice that has formed, transfer the fish to a convenient container and leave in the refrigerator for 2 days.

Step 8. After this, lightly salted trout can be eaten and used in preparing other dishes. Bon appetit!

How to quickly and tasty pickle trout with salt and sugar

How to quickly and tasty pickle trout with salt and sugar especially for a holiday or just when you want something salty. If you have such a question, we can help. In just a couple of days you will be able to treat yourself to delicious red fish.

Cooking time: 2 days.

Cooking time: 20 min.

Servings – 4-6.

Ingredients:

• Trout – 1 pc.
• Granulated sugar – 100 gr.
• Coarse salt – 200 gr.

Cooking process:

Step 1. Rinse the trout carcass with cold water, cut off the head, fins and tail. Cut the fish in half and remove the backbone and bones. Cut each piece in half again.

Step 2: In a small bowl, combine salt and sugar.

Step 3. Rub each piece of trout fillet with a mixture of salt and sugar.

Step 4. Sprinkle a little salting mixture onto a piece of parchment and place a piece of fish skin side down on it. Place the second piece of fillet on top of the fillet. Wrap the fish in parchment. Place the bundle in a container and place it in a cool place for 2 days. Do the same with the other half of the trout.

Step 5. After 48 hours, remove the trout from the container and take a sample.

Step 6. Salted trout is suitable for preparing snacks and a variety of sandwiches. Bon appetit!

Lightly salted trout in brine

Lightly salted trout in brine is a fairly popular and simple recipe for regular use. It is better to choose chilled fish that has not been severely frozen, otherwise it may turn out to be over-salted.Otherwise, the recipe is very simple and straightforward.

Cooking time: 24 hours.

Cooking time: 30 min.

Servings – 2.

Ingredients:

• Bay leaf – 3 pcs.
• Water – 500 ml.
• Trout fillet – 400 gr.
• Vinegar 6% – 1 tsp.
• Salt – 1.5 tbsp.
• Allspice peas – 10 pcs.

Cooking process:

Step 1. Cut the trout fillet into several large pieces so that it is convenient to put them in a container. Separate the fillet from the skin and remove large bones.

Step 2. Add salt, peppercorns and bay leaf into the pan. You can add other spices if you wish.

Step 3. Pour hot water into the pan, place the container on the fire and bring the marinade to a boil. Turn off the stove, pour vinegar into the marinade and leave it for 30-40 minutes to allow the liquid to cool.

Step 4. Place the prepared trout fillets in a glass jar or other food container. Pour the marinade over the fish. Close the container with a lid and put it in the refrigerator for a day.

Step 5. After a day, taste the trout. If it doesn’t seem too salty to you, you can let it salt a little more.

Step 6. Salted trout in marinade can be served as a cut or used in preparing a variety of snacks. Bon appetit!

Lightly salted trout with lemon

Lightly salted trout with lemon turns out very tasty. Lemon is very refreshing and harmoniously complements the already pleasant fish taste. In just a day you will receive lightly salted trout, the fillets of which can be used in preparing a variety of homemade snacks.

Cooking time: 24 hours.

Cooking time: 10 min.

Servings – 4-6.

Ingredients:

• Lemon – 0.5 pcs.
• Peppercorns – 12 pcs.
• Trout – 500 gr.
• Granulated sugar – 1 tsp.
• Salt – 2 tsp.

Cooking process:

Step 1.Gut the trout, remove scales and wash thoroughly.

Step 2. Cut the part that you are going to salt in half lengthwise and remove the backbone with large bones, also cut off the fins.

Step 3: Place the trout in a food container, skin side down.

Step 4: Sprinkle salt on the fish.

Step 5. Then add the required amount of sugar.

Step 6. Pour peppercorns into the container with the fish.

Step 7. Cut half a lemon into thin rings and place them on top of the trout.

Step 8. Close the container with a lid and put it in the refrigerator for a day.

Step 9. Lightly salted trout with lemon turns out very tasty; you can simply eat it with bread or add it to salads. Bon appetit!

How to pickle trout with cognac

You will learn how to pickle trout with cognac from this detailed recipe. Cognac here acts not only as a flavor enhancer, but also as an additional antiseptic. This recipe is universal and subsequently, you can easily apply the acquired skills to other types of fish.

Cooking time: 12 hours.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Cognac – 2 tsp.
• Ground black pepper – 10 gr.
• Granulated sugar – 20 gr.
• Trout – 1 kg.
• Salt – 60 gr.

Cooking process:

Step 1. The smaller the trout fillet pieces, the faster they will be salted. Immediately separate the fillet from the skin and cut into pieces.

Step 2. In a bowl, mix salt, sugar, black pepper and cognac.

Step 3. Rub the trout pieces with the mixture and place in a container.

Step 4: First, leave the fish at room temperature for 2-3 hours. Then put it in the refrigerator for 8-12 hours.

Step 5. If you put the fish in the refrigerator in the evening, then for breakfast you can serve croissants with cream cheese and lightly salted trout. Bon appetit!

Homemade lightly salted trout with vegetable oil

Homemade lightly salted trout with vegetable oil is a wonderful appetizer for everyday life and holidays. The fillet is not over-salted and has a natural fishy taste. It stores well in the refrigerator and can be used in preparing salads, bruschettas and tartlets.

Cooking time: 12 hours.

Cooking time: 30 min.

Servings – 15.

Ingredients:

• Trout – 1 kg.
• Granulated sugar – 1 tbsp.
• Vegetable oil - to taste.
• Salt – 2 tbsp.

Cooking process:

Step 1. Separate the trout fillet from the bones and skin.

Step 2. Cut it into thin strips.

Step 3. Mix salt and sugar in a small container. Place trout pieces in layers in a container, sprinkle them with the salting mixture and grease them with vegetable oil. Place the belly pieces on top and do not coat them with vegetable oil.

Step 4: Leave the trout at room temperature for one hour. Then close the container with a lid and put it in the refrigerator.

Step 5. After 12 hours, the lightly salted trout will be ready, you can safely use it in home cooking. Bon appetit!

How to deliciously pickle trout with orange

We described in the recipe how to deliciously pickle trout with orange to treat guests to an original appetizer during a festive feast. This recipe will reveal for you the taste of long-familiar products in a new way. In addition to oranges, you will need some spices.

Cooking time: 2 days.

Cooking time: 20-30 min.

Servings – 14.

Ingredients:

• Black peppercorns – 2 tsp.
• Oranges – 3 pcs.
• Pink peppercorns – 1 tsp.
• Trout fillet – 800 gr.
• Granulated sugar – 6 tbsp.
• Bay leaf – 2 pcs.
• Sea salt – 3 tbsp.

Cooking process:

Step 1. Remove all bones from the trout fillet.

Step 2.Wash the oranges with hot water and cut into circles.

Step 3. Grind the peppercorns in a mortar. Mash the bay leaf with your hands. Mix salt, sugar and spices in a bowl.

Step 4: Place trout fillets in a container or other glass container. Rub the fillet on all sides with the spice mixture.

Step 5. Place orange slices on the fillets.

Step 6. Close the container with a lid or cover with cling film. Place the container with trout in the refrigerator for 48 hours.

Step 7. Before serving lightly salted trout, cut it into thin slices. Bon appetit!

Lightly salted trout with vodka

Lightly salted trout with vodka is not only tasty, but also perfectly retains its natural bright color. By the way, instead of vodka, ethyl alcohol diluted with water up to 40% can be used in the recipe. And don’t be afraid, not a single gram of alcohol will enter your body with fish.

Cooking time: 12 hours.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Vodka – 1 tbsp.
• Orange/lemon – 1 pc.
• Dill – 1 bunch
• Salt – 1 tbsp.
• Trout – 500 gr.
• Granulated sugar – 0.5 tbsp.

Cooking process:

Step 1. Wash the dill and chop finely with a knife. Using a fine grater, remove the zest from a well-washed orange or lemon. Mix dill, zest, salt, sugar and vodka in a bowl.

Step 2: Wash and pat dry trout fillets with paper towels.

Step 3. Add half of the spicy mixture in an even layer to the bottom of the container where the trout will be salted. Place a piece of fillet on it, skin side down. Spread the remaining pickling mixture over the fillets.

Step 4. Cover the trout with cling film and place a weight on top. Place the fish in the refrigerator for 12 hours.

Step 5: After 12 hours, rinse the trout with cold water and dry with paper towels.

Step 6.You can eat lightly salted trout immediately, for example with bread and vegetables. Bon appetit!

Dry salting of trout at home

Dry salting of trout at home is especially popular among housewives. All you need to do is take fresh trout, wash and dry it, then rub it with spices and give it time to develop a slight salty taste. For a brighter taste, you can add a couple of sprigs of dill or lemon zest to the fish.

Cooking time: 24 hours.

Cooking time: 10-15 min.

Servings – 4.

Ingredients:

• Granulated sugar – 1 tbsp.
• Lemon – 1 pc.
• Trout fillet – 1 kg.
• Salt – 2 tbsp.
• Dill – 4-5 branches.

Cooking process:

Step 1. If you have a trout carcass, then cut it and separate the fillet from the backbone. Cut the fillet in half crosswise.

Step 2. Wash the lemon with hot water and remove the zest from it with a fine grater. In a bowl, mix the zest with sugar and salt.

Step 3. Place a third of the salting mixture and a couple of dill sprigs on the bottom of the form in which you will salt the trout.

Step 4. Place one part of the fillet skin side down.

Step 5. Spread another third of the mixture of lemon, salt and sugar on the fillet, and add a few sprigs of dill. Place the second sirloin side down on top. Spread the remaining mixture and dill on top. Cover the container with cling film and put it in the refrigerator for a day. During this time, turn the fish over once.

Step 6. After salting, drain the resulting juice from the container and remove the dill. Pat trout dry with paper towels.

Step 7. Lightly salted trout can be eaten immediately or stored in the refrigerator for 3-4 days. Bon appetit!