Lightly salted trout at home

Ingredients:

Gravlax

• 2.3 kg of fresh red fish (trout or coho salmon), center cut
• 1 large bunch dill + 1/4 cup chopped dill for serving
• 0.5 cup coarse salt
• 0.5 cups of sugar
• 2 tbsp white peppercorns, crushed
• 1 tbsp whole fennel seeds
• Pumpernickel, for serving
• Mustard sauce, see recipe below

Mustard sauce

• 1/4 cup Dijon mustard
• 1 teaspoon mustard powder
• 3 tablespoons of sugar
• 2 tablespoons white wine vinegar
• 1/3 cup olive oil
• 3 tbsp chopped fresh dill

Preparation:

1. Cut the salmon in half crosswise and place the fish skin-side down in a deep dish. Wash and dry the dill and arrange it on top of the fish. Combine the salt, sugar, crushed pepper, and fennel seeds in a small bowl and sprinkle evenly over the fish.
2. Place the other salmon half on the dill, skin side up. Cover with foil. Place a small saucepan on top of the foil and weigh it down with several cans. Refrigerate the entire structure for at least 2 and up to 3 days, turning the fish every 12 hours and basting with any liquid that comes out.
3. Place each salmon piece flat on a cutting board, remove the dill bunch, and sprinkle with finely chopped dill. Using a long, thin knife, cut the fish into long, thin slices, like you would smoked salmon.
4. Serve with pumpernickel and mustard sauce. Top with sliced ​​red onion and capers, if desired.
   
   Mustard sauceIn a small bowl, combine the mustard, sugar, and vinegar. Gradually whisk in the olive oil and add the chopped dill. Serve with gravlax.