Here is a quick way of light curing salmon or trout. It takes 3-5 minutes literally and you are serving tender fish slices to the table. If you have time put it into a fridge for an hour so it becomes even tastier. <br /><br />✅ Ingredients:<br />• trout or salmon – 17 oz /500 g <br />• salt – 6 oz /170 g <br />• sugar – 3 oz /80 g <br />• water – 21 fl oz /625 ml <br />• olive oil – 1 tsp <br /><br />✔︎ You will need:<br />• carving board <br />• deep bowl <br />• paper towel or tissue paper <br />• plastic food wrap <br />• serving plate <br /><br /> Preparation: <br />1. Pour the water into a bowl, add the salt and sugar and stir until fully melted. <br />2. Remove the bones from the fish, peel and cut into thin slices.<br />3. Dip the fish piece by piece into the brine for 3 minutes and flip twice. <br />4. Take the fish out onto a paper towel and dry with another one. <br />5. Lay the cured fish on a serving plate, coat with the olive oil, wrap in a food film and put into a fridge for an hour. <br />6. Serve as an appetizer or on bread with butter sprinkled with spring onion or greens and a lemon slice. <br />❗️ Advices: <br />1. You can serve such a fish at once but we recommend keeping it in a fridge for 1 hour before serving. <br />2. When serving sprinkle fish with smoked paprika, thyme, dill or tarragon to your taste. <br />3. If you are not sure in fish freshness freeze it, let it thaw out in a fridge and only then start curing.
