Freshwater Aquaculture Association of British Columbia

Gray Trout (with Mustard)

By Jolanda Odermatt

Ingredients:

• 1 whole trout ( 3-4 lb )
• 1 kg salt approx ( 2 lb )
• 1 bunch fresh dill
• 1 bunch fresh basil
• cracked pepper

Cooking Directions:

1. Fillet trout and remove all bones, leave skin on.
2. Choose a dish with high sides that the fillets will just fit into, so you don't have to use too much salt.
3. Cover the bottom of tray with salt. Place the fillets skin down on salt.
4. Dice basil and dill and then cover the meat. Add cracked pepper to your taste.
5. Now cover entirely with salt. Put a matching dish on top and place weight on it.
6. Place in fridge for 15 hours.
7. Gently wash off salt under cold water so herbs stay on meat. Dry with paper towel.
8. Cut into thin slices