INGREDIENTS

• 2 very fresh rainbow trout filets, approx. 200 g each, carefully de-boned
• 10 g rock or sea salt
• 5 g sugar
• 40 g olive, canola, corn or sunflower oil
• 1 tablespoon finely chopped dill
• 3 peppercorns
• 2 juniper berries
• 1 branch of fresh oregano (can be substituted with dried)

FOR THE GARNISH

• Marinated green salad, dill mustard and cream horseradish

DIRECTIONS

• For the MARINADE, crush salt with sugar, oil, diced dill, pepper, juniper berries and plucked oregano in a mortar and mix well.
• Line a large baking pan/form with cling film. Place fish filets in pan, skin sides down.
• Pour marinade over fish and rub in well.
• Cover pan with cling form and marinate, chilled, for at least 2 days.
• Remove fish from pan and cut on an angle into very thin slices using a sharp filet knife.
• Serve on a cooled plate with garnish of choice.

REST TIME: minimum of 2 days

PREP TIME: approx. 10 minutes (without 2-day rest time)

SERVING RECOMMENDATION: freshly toasted bread slices

SPECIAL TIP: Other types of fish, such as char, salmon or whitefish, can also be pickled according to this recipe.