cured trout (an irish dish)

Name: Cured Trout (An Irish Dish)
Yield: 12
Cuisine: Irish
Ingredients: 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

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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.

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(2 ratings)

yield 12 servings

method Canning/Preserving

Ingredients For cured trout (an irish dish)

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

How To Make cured trout (an irish dish)

1
Day 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.
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