A tasty, aromatic and moderately salted fish is lightly salted trout. The recipe for this dish is quite simple, but may differ in the presence of certain ingredients.
In addition, each housewife has her own cooking method, with little secrets that make the fish even more tender and tasty. Lightly salted trout is not only an appetizing appetizer, but also an excellent ingredient for salad. We offer several recipes for delicious homemade fish.
Cutting the fish
To cook trout, you need to prepare it correctly. We buy fresh frozen fish weighing about 2.5-3 kilograms. Next comes the hardest work of cutting it. To do this, it is better not to defrost the fish, this will make the task easier.
We cut off all the fins and make a cut along the back. Then you need to remove the skin from the fish and cut it into two halves. After this, the ridge can be easily removed. When only the fillet remains, it can be easily cut into pieces of the desired size or salted whole.
Incomparable taste of trout
This is a very tasty trout - lightly salted. The recipe for how to cook such fish can be called the simplest. We cut the fillet into portions of about 7 centimeters. Then we transfer them to a bowl (preferably deep) in which the fish will be salted. In a separate bowl, mix two large spoons of salt (use only large ones) and a large spoon of sugar, but without a slide.
This is the proportion for 1 kilogram of fresh fish. Mix these two ingredients and add to the prepared fillet. Mix everything well so that the spices are distributed evenly. Cover the top with a plate of smaller diameter than the dish itself. You definitely need to deliver the cargo. The dish should stand at room temperature for 2-3 days. The lightly salted trout is ready! The recipe is very simple. Next, we put the fish in the refrigerator, but do not store it for a long time, but eat it.
Spicy fish
Spices and herbs give any dish an extraordinary taste and aroma. Lightly salted trout also turns out very tasty. The recipe for pickling at home is not particularly complicated. Just a few small touches and you have a delicious appetizer on your table. This fish can only be cooked at home. We cut the fish so that the fillet remains without bones and ridge.
Next, cut the trout into portions. To prepare 200 grams of fresh fish, you will need: half a spoon of salt and the same amount of sugar, a small spoon of lemon juice, a mixture of peppers, a bay leaf and peppercorns. Mix salt, lemon juice and sugar. Add a mixture of peppers and any other spices to them (you can use basil and ginger). Lubricate the trout fillet very thoroughly with the resulting mixture. Then we put the fish in a container, covering it with laurel leaves and peppercorns. This will add even more spicy aroma, and you will get tender and tasty lightly salted trout. The recipe can be supplemented with your own ingredients (herbs and spices). The fish should stand in the refrigerator for a day, and after that it can be eaten. To make it cook faster, keep it at room temperature for several hours, and then put it in the cold. Lightly salted river trout is also prepared. The recipe is suitable for both everyday cooking and for the holiday table.
Unusual recipe
This recipe is distinguished by its originality. It takes about 15 minutes to prepare, but the result exceeds all expectations. Take a little fresh dill, 50 grams of vodka, one and a half large spoons of sugar, two large spoons of salt and spices (optional). These proportions are calculated for 500 grams of fish. We start by preparing the trout - it must be washed and cut into pieces.
In this recipe you can use fillet or fish with bones. Place the dill on the bottom of the pickling container. Mix salt with sugar and coat the fish with this mixture. Put it in a container and fill it with vodka. Be sure to put pressure on top and put it in the refrigerator. After 12 hours, lightly salted trout will be ready. The recipe is unusual, but worth trying.
Rainbow trout
Rainbow trout is great for pickling. By preparing this appetizer at home, you can enjoy delicious and tender fish. To salt 500 grams of trout you will need a medium bunch of dill, 200 grams of salt, 150 grams of sugar and a little black pepper. Dill should be chopped into large branches or torn by hand. Mix salt, sugar, pepper and dill and coat the fish with this mixture on all sides. When cutting fish, we leave the skin on it. We wrap the salted trout in cling film and place it in a container under a press. When the fish has been salted (for 24 hours), remove the salt and cut it into portions. Now the slightly salted rainbow trout is ready. The recipe can be supplemented with lemon juice - sprinkle it on the fish before serving.
Salted and peppered trout
This recipe differs from the previous ones in the set of spices that everyone can choose at their own discretion. Spices impart their aroma to the finished dish. For 500 grams of fish, you can take three large spoons of pepper (a mixture of peppers), a large spoon of paprika, 250 grams of sugar and 150 grams of salt. This trout will turn out a little spicy. Place the spices in a container and mix. Then we place the prepared fish in it and roll it in this mixture. Wrap the trout in cling film and leave for a day, first at room temperature (3-4 hours), and then in the cold. Next, take out, wash and cut the fish into portions.
Salad "Chamomile field"
You can make an equally tasty salad from lightly salted fish. It will decorate any feast and will amaze with its taste. How to prepare a salad with lightly salted trout? The recipe includes the following ingredients: 4 chicken eggs, 120 grams of fish, 100 grams of cheese, 1 small onion, fresh dill and mayonnaise. For decoration you will need cherry tomatoes. First boil the eggs, peel them and separate the whites from the yolks. Three of them on a grater, leaving a little protein for decoration. The onion should be chopped as finely as possible. It should give off its aroma, but not crunch on your teeth. We also cut the trout very finely. The salad will be more tender if all the ingredients are finely chopped. Three cheeses using a grater. Layer the salad on a plate. We start with the protein and then add the onion. We make a mesh of mayonnaise on top. Cheese follows, followed by fish and egg yolk. Coat the layers with mayonnaise so that the salad does not turn out dry. Decorate the edges of the dish with chopped dill. We lay out the cores of daisies from the halves of tomatoes, and make petals from the whites.
Afterword
For salting, you need to take only fresh trout, chilled or freshly frozen, of good quality. Cooking time depends on how the fish is cut. The fastest time to cook is a fillet without skin - 3-4 hours, with skin - 24 hours. If trout with bones is used, the salting time should be increased to 2 days. The simplest ingredients are salt and sugar, but spices will add a richer taste and aroma.
Wrap in parchment paper and place in the refrigerator.
After two days it is ready for use.Sandwiches are made from it and used as a filling for pancakes.
After cooking, it is advisable to store the fish in the refrigerator for no more than a week. If necessary, it can be placed in the freezer. This will not change the taste.
Bon appetit!You can salt the whole carcass or cut up portions. For those who like juicier fish, it is better to use a marinade. It's easy to prepare:
- You need to prepare the marinade. To do this, add 4 tbsp to 1 liter of warm boiled water. spoons of salt, a couple of bay leaves, 4 peas each of allspice, white and black pepper, juice of half a lemon, 2-3 cloves.
- Pour this marinade over the fish and refrigerate for a day.
Quick salting
For those who are not used to waiting for a long time, there are quick options. Just two hours and lightly salted trout is ready! To do this you need:
- Add 3 tbsp to 1 liter of water. sugar and salt. Heat the brine until everything is well dissolved. Cool.
- Cut the fish into thin strips and pour the resulting marinade over it.
- Place in a cool place for 2 hours.
- Drain the liquid and the trout is ready to eat.
There is a more exotic recipe that everyone will like without exception. For it you will need:
- Cognac (about one and a half tablespoons);
- Lemon zest;
- Dill (fresh or dry);
- Coarse sea salt 3-4 tbsp. spoons (can be replaced with regular ones);
Mix the dry ingredients and rub the fish on all sides. We moisten everything with cognac and set to marinate for 4 hours. For those who like it more salty, you can leave it overnight.
Trout- fish of the salmon family. It lives in fresh water bodies. Its fat contains polyunsaturated fatty acids, which improve cardiac function, inhibit the development of sclerosis, lower cholesterol levels in the blood, improve vision, treat inflamed joints, and also improve mood thanks to the hormone serotonin produced from them. But besides this, it is very tasty, so we advise you to prepare lightly salted trout at home. This is a very simple and tasty recipe, follow the step by step photos and you will succeed.
Trout is truly a royal treat! Due to its high content of omega-3 acids, it is very beneficial for the body. It prevents toxins and toxic, harmful substances from accumulating in it, regulates cholesterol levels, and the phosphorus it contains promotes brain activity and health.
Trout is expensive, so it is customary to buy it for holiday feasts to please and treat invited family and friends. It will be very good to pickle it. After all, you can prepare many interesting dishes from salted fish! These include stuffed eggs, sandwiches, and a variety of salads. And simply serving fish beautifully decorated with lemon will always be appropriate!
Of course, you can buy ready-made salted fillet, but it’s worth remembering some nuances. Unscrupulous producers add chemicals to the brine in order to increase shelf life, which are very harmful to the body. And they often salt fish that is not quite fresh. Therefore, if you care about the health of your family, it is better to pickle it yourself. It's not difficult and won't take much time.
Ingredients:
Trout - 2 pcs.
Salt - 4 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 12 pcs.
Peppercorns - 20 pcs.
Bay leaf - 4 pcs.
Step-by-step photos on how to prepare the recipe:
For salting you will need a small fish weighing no more than 1 kilogram. Clean, gut, wash especially thoroughly inside, cut off heads, trim tails and fins.
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It is not necessary to remove scales from the carcass - they will not hurt.
We do not throw away the remaining tail and head, as well as the fins - we will leave them in the freezer until the next cooking. Brining trout is not your last culinary experience, is it?
No bones
We should have 2 pieces of fillet left on the table without large bones - on the skin. Further processing involves removing any remaining bones and fat, as well as pieces of clean skin around the edges.
Using the same movement of the knife as during filleting, we separate the edge of the abdomen - along with the remains of the pectoral bones and pectoral fins. This is exactly how trout salting is done at home, the recipe for which we are looking at.
Before you salt the trout (at home, with salt and sugar), you need to remove absolutely all the bones remaining in the meat. Those in the area of the ridge and sternum. We do this using special tweezers. You can even use pliers for this purpose.
It is imperative to remove the bones so that they do not interfere with us in the future.
Advice. Use rubber gloves when cleaning fish. This will save you the trouble of washing your hands to remove fishy odors, and the product will be handled in a sterile environment.
What's the salt?
Let me remind you - salting trout at home, the recipe we are looking at is a variant with the dry method. That is, no water, no marinade, soaking or other water procedures.
Question. How much salt do you need? For a piece of fillet weighing 2 kg, two tablespoons of coarse rock salt will be enough. In this case, the trout will turn out tender and lightly salted. However, the portion can be increased. This is the most.
Instead of salt, you can also use a salt-pepper mixture, sometimes mixed with bay leaves and herbs. It is important not to overdo it with spices. As for the classic composition of such a mixture, we list the main ingredients:
- Rock salt – 1 part.
- Ground black pepper – 1/3 part.
- Sugar – 1/2 part.
- Bay leaf (crushed) – 1/2 part.
This mixture will be something like a dry marinade, giving the fish a special spicy taste and aroma. Sprinkle the fillets placed on a baking sheet with salt or a salt mixture.
As for the greens, they use dill, the sprigs of which are placed on top - after the fish is salted. This is how, in general terms, salting trout is done at home - the recipe may vary.
An interesting tip is to use vodka as the last ingredient. A small amount of vodka (20-30g) is sprinkled on the fillet at the very end of the process, as if fixing the result. Perhaps vodka plays the role of a preservative.
If you salt the fish this way during the day, it will be ready to eat in the evening. And good luck to you in such an endeavor as salting trout at home, the recipe for which we just discussed.
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Have you noticed that salted fish in stores costs twice as much as frozen fish? Then why overpay if you can prepare your favorite delicacy yourself and be sure of its freshness? In this article we will look at all the stages of preparing delicious red trout - a favorite of fishermen and a delicious representative of the entire salmon family.
How to cook salted trout at home?
The first stage is choosing fish for salting. Quality standards are easy to remember: red gills, clear eyes and a “non-fishy” smell are sure indicators that the fish is fresh. If you buy a frozen product, you should make sure that the fish has not been subjected to secondary freezing: the absence of brown spots and damage to the skin of the fish confirms its good quality.
After purchasing, the selected fish must be cut, so before salting, wash the trout, clean it, separate the fins and wipe it dry. Now it’s time to cut the fillet: run a sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones.
Now let's figure out how to store salted trout. Of course, home-salted fish does not contain preservatives and therefore spoils much faster than the factory version, therefore, we recommend eating the fish immediately after salting. True, trout prepared in this way can be covered with paper or cellophane: such a covering partially protects against oxidation, and the fish can be preserved for 5-7 days. Filling or salting in vegetable oil will help extend the life of your favorite product longer.
Trout salted in brine
Perhaps, salted trout in brine is prepared much easier than in all the recipes described below. What is not a good reason to use this method of pickling?
Ingredients:
- trout – 1 kg;
- salt – 4 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- water – 1 l.
Preparation
Dissolve salt and sugar in hot water, wait until the brine cools down, but don’t waste time: cut the fillet into slices the width of your palm (smaller if possible) and remove the bones. Place the fish in the brine; if the trout floats up, press it with a saucer and leave it covered in the refrigerator for a day.
The degree of salting is determined at the rate of 4 tbsp. spoons of salt per 1 kg of fish.
Salted rainbow trout
A recipe for dry salted trout will help you feel the classic taste of salted fish. It will take longer to cook such fish, but once you try it, you definitely won’t regret the time spent.
Ingredients:
- trout – 1 kg;
- salt – 4 tbsp. spoons;
- sugar – 3 tbsp. spoons;
- bay leaf – 3-4 pcs.;
- lemon juice – 2-3 tbsp. spoons.
Preparation
Place one trout fillet on a bed of a mixture of salt and sugar, skin side down, then sprinkle more pickling mixture on the fillet itself, put a bay leaf there and pour in lemon juice. We proceed with the second half of the fillet in the same way. As a result, we get alternating layers of fish and salt. Leave the trout for 1-2 days in a closed container in the refrigerator. The salting process lasts depending on the size of the fish. At the end, drain the released juice, clean the fish with a napkin, but do not rinse it (!), cut it and eat it with pleasure.
Oil is the most reliable protector against oxygen, and, consequently, against product spoilage. Therefore, if you are going to stock up on salted fish for future use, and not for a feast, then choose pickling in oil.
Ingredients:
Preparation
Remove the skin from the fillet separated from the bones and cut into slices. Place them in an enamel or glass bowl, sprinkle with salt and pour in oil. We place the bellies on top without oil dressing, since they themselves are quite fatty. Salting takes 1 hour at room temperature, and then another 12 hours in the refrigerator. Bon appetit!
To treat your family to delicious lightly salted trout, you don’t have to buy a ready-made product in the store. Moreover, the quality of most of the fish offered leaves only much to be desired. Unscrupulous manufacturers (alas, we also have such) may hide under beautiful packaging a product containing all kinds of dyes, flavor enhancers, preservatives that are not at all beneficial for our health.
Therefore, it is better to roll up your sleeves and cook lightly salted trout yourself. This fish turns out many times better than its store-bought counterpart, and it would not be a shame to serve it even on a holiday table.
Salting red fish (trout, salmon, salmon) at home is not difficult. The simplest ingredients for pickling can be found in any kitchen cupboard, and fish can be purchased at the market or supermarket. But you need to do this correctly, because the final result depends entirely on how responsibly you approached the choice of fish.
Lightly salted trout will be tasty if you take the fish fresh and chilled. Of course, you can also buy frozen, but after defrosting the quality of the product will suffer a little. In addition, no one will ever give you a 100% guarantee that frozen fish has been subjected to only one freezing.
For salting, it is best to buy already prepared fish - gutted, without the tail and head. Firstly, the percentage of waste will be much lower, and secondly, professionals will clean the fish much better, with a minimum of losses.
When purchasing, be sure to pay attention to the quality of the trout. A fresh, not stale product emits a specific but pleasant light fishy smell, and when you press it with your finger, no traces are left on the skin. The meat should be elastic and fit snugly to the bones and skin.
Homemade lightly salted trout, the recipe for which I offer, must be stored in the refrigerator. However, its shelf life is short, because it does not contain preservatives. Therefore, it is better to calculate the required amount of trout in advance so as not to over-salt and prevent the product from going to waste. Although, it seems to me, such a delicious dish will not stay in the refrigerator.
Ingredients:
Trout – 800 g,
Salt – 2 tablespoons,
Granulated sugar - 1 tablespoon,
Allspice – 5 peas,
Carnation – 5 stars,
Coriander - half a teaspoon.
How to cook lightly salted trout at home
Clean the trout using a fish scaler.
Tip: in order for the fish to clean well, you need to rinse it with hot water before cleaning.
Start cleaning the fish from the tail to the head, holding it by the tail with a towel so that the fish does not slip out of your hands.
Remove the entrails and gills from cleaned trout. Rinse the fish thoroughly with cold water, outside and inside.
Separate the tail and head from the trout.
Using a sharp knife, make a cut along the spine and remove half of the fish from the spine.
Cut off the belly portion of the fish.
Cut off the top fin.
Separate the second half of the fish from the spine and ribs.
Place the head, tail, peritoneum, fins and spine with ribs in a bag and put it in the refrigerator, from them you can cook a wonderful rich fish broth or fish soup. In this case, we have a waste-free production: you will not only have delicious lightly salted trout, the recipe for which you are reading, but also another, also tasty dish.
Use tweezers to remove large bones. To feel where the bones are, simply run your finger along the fish from head to tail.
To determine how much sugar and salt your lightly salted trout will need, weigh the resulting fillet.
Prepare the pickling mixture. Take salt at the rate of 2 tablespoons per 1 kilogram of prepared trout fillet. And take 2 times less granulated sugar than salt. Since the weight of the trout fillet that I planned to salt was almost 1 kilogram (minus a few grams, but this is not so important), I took 2 tablespoons of salt and added 5 peas of allspice to them.
Add a tablespoon of sugar to the mixture.
Add ground coriander to the mixture.
Grind the cloves in a mortar and also add to the pickling mixture.
Then I thought that it would be better to chop the sweet peas too, so that they release their aroma. And so she took it out of the prepared pickling mixture and, just like a clove, placed it in a mortar. You can do this in advance - just before adding the pepper to the pickling mixture.
Grind allspice in a mortar.
Return the already chopped pepper to the pickling mixture.
Stir the pickling mixture.
Here is our recipe for lightly salted trout, which has reached the very technology of salting.
Prepare glass, plastic or porcelain dishes (most importantly, not metal). Sprinkle the mixture onto the bottom of the prepared dish.
Cut the trout fillet into two large pieces so that they fit into the pickling cup.
Place one piece in the bottom of the cup, skin side down.
Sprinkle the pickling mixture on top of the piece.
Sprinkle the skin side of the second piece with the mixture.
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