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Cured Trout (An Irish Dish)

Russ Myers


The smoked salmon of Ireland are sweet­er and more bland than the Scottish. With the luxury prices of imported Irish salmon, we don't have it very often. However, this Cured Trout is a substitute with a similar, though individual, flavor. The process takes 7 days but requires little work —just a few minutes of attention each day.

★★★★★ 2 votes
12 servings


1 4-lb. trout or salmon trout, butterflied with bones and head removed
4 1/2 tsp. Salt, (divided)
6 Tbs. Olive oil (divided)
1 Tbs. Brown sugar


1Day 1: Place fish skin side down on platter. Rub flesh with 1-1/2 teaspoons salt; cover lightly with waxed paper, plastic wrap or foil; refrigerate 24 hours. Day 2: Drain off any liquid. Wipe fish dry with paper tow­els. Rub flesh with 2 tablespoons oil. Re­frigerate 24 hours. Repeat alternate pro­cesses for Days 3,4, 5 and 6. On Day 6, also rub brown sugar onto fish. Day 7: Hang fish in cool, dry, airy place 24 hours. To serve, cut in paper-thin slices against grain. Makes 12 appetizer servings.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Irish
Other Tag: Heirloom