Someone from America (!) commented very nicely on my old “Home Cured Trout” post (thank you, Sir!) and wanted to know what to do exactly. I feel honored to answer – it’s not difficult and the results are great. Here’s how I did it:

(I used a fairly large trout that I caught that day, but you can also use salmon – since that’s where the recipes comes from – or for example char. I use the old images here.)

2 lbs. trout/salmon/char/etc., skin on
1/2 cup sugar (or, as you wish, 50:50 sugar:honey, I like that better) 
1/2 cup coarse salt 
1 bundle dill 
1 big tbsp. freshly crushed black peppercorns 


Finely chop the dill an mix with the other ingredients. Cut the fish into two equal-sized pieces and cut the skin diagonally, not too deep, about 2-3 mm.

Lay each fish piece on plastic kitchen wrap and cover with the curing mix evenly. Tightly wrap in 2-3 layers of plastic wrap and cut one edge off with scissors to allow liquid to drip off. Put the packages on top of each other, place on a tray and add some weight (I used a profane brick) on top. Place in your fridge at an angle, so the emerging liquids can drain to one dge.

After 24 hrs. look after it, discard any liquid and turn over. Repeat this every 24 hrs. Take out of the fridge after at least 48 hrs, (72 hrs. is better!), rinse and pat dry thoroughly.

Cut into fine slices and enjoy.

Sorry for the “german english”.