Pickled Salmon Trout

For the Pickled Salmon Trout, first place a trout fillet skin side down in a suitable dish.

Mix salt, sugar and pepper together and sprinkle half of it evenly over the trout.

Coarsely chop the dill and cover the fillet with it as well, then drizzle with the lime juice.

Now sprinkle the other trout fillet with the rest of the spices and place it skin side up on top of the first fillet. Weigh down with a wooden board or other clean, heavy object and let marinate in the refrigerator, covered with plastic wrap, for 2 days. After the first 24 hours, turn the trout fillets to the other side and continue marinating.

Before serving, slice the pickled salmon trout thinly and serve, preferably garnished with a honey mustard sauce.

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