Put and Take Sverige
Gravad rainbow trout
Gravad rainbow trout is a classic that is surprisingly simple to make yourself on your put-and-take catch. You only need salt, sugar and dill — and patience. Important: because gravad fish is never cooked through it must be frozen for 2–3 days (see below).
How to do it
- Freeze first the fillets for at least 2–3 days and thaw them — or plan to freeze after curing. This deals with parasites.
- Mix salt and sugar. Rub the mix into the flesh side of both fillets.
- Scatter on plenty of dill (and optional white pepper).
- Lay the fillets against each other, flesh to flesh, in a dish or a bag.
- Put a light press on top (for example a plate with a tin) and keep it cold for 1–2 days. Turn the fish once or twice.
- Scrape off the spice mix, wipe and slice thinly on the bias.
Serve
Classically with mustard-dill sauce (mustard, sugar, vinegar, oil and dill), boiled potatoes or on crispbread. Gravad rainbow trout keeps about a week in the fridge wrapped.
More ways to look after the catch
If you would rather smoke the fish, see smoked rainbow trout. If it is going in the oven instead, see oven-baked rainbow trout. The basics of gutting are under gutting fish.
FAQ
Must the rainbow trout be frozen before curing?
Yes. Gravad fish is never cooked through, so it should be frozen for 2–3 days before or after curing to deal with any parasites. Do not skip that step.
How long should it cure?
About 1–2 days in the fridge under a light press. Thinner fillets go faster, thicker take longer. Turn the fish once or twice during that time.
How long does gravad rainbow trout keep?
About a week in the fridge wrapped, or freeze it. If you froze before curing, eat it within a few days.