Pickled salmon trout

Pickled salmon trout (4 portions)


Clean trout and pat it dry. Spread sunflower oil on fillets. Mix Byodo Atlantic Sea Salt, sugar, pepper and half of dill well. Spread mixed herbs on fish. Skind side down: spread remaining dill on flesh. Weight down the salmon trout with cutting board and a light weight. Keep the dish cool for 6 hours while turning the fillet several times. Scrape off mixed herbs and cut salmon trout in thin slices. Serve with Byodo Mustard-Dill-Sauce.

Our advice: Big chars or trout are ideal for being marinated, too.