1 trout, filleted
2 tbsp salt
2 tbsp sugar
2 capfuls of gin, whiskey or vodka (optional)
1tbsp chopped dill (optional)
Curing trout, or salmon is just so simple. Lay the fillets flat side by side on a large piece of cling film. Stroke your hand from the tail end up to feel for any bones and pull these out with a pair of tweezers. Mix the sugar and salt in a small bowl then pat this all over the flesh of the fillets. Dribble over any alcohol if using then sandwich the two fillets together and wrap tightly in cling film and place in a tupperware container (as the curing liquid will leak out). After 24 hours turn the package over so both sides get fully cured.
After 2 days rinse the fillets and pat dry. Slice finely if at all possible. Keeps for up to a week