Put and Take Sverige
Pickled rainbow trout
Pickled rainbow trout is vinegar, sugar and onion. You eat it like herring, but it is the catch. The brine holds flavour, not the parasite question – freeze first. It is not gravad and not ceviche.
How to do it
Freeze and pieces
Thaw. Cut pieces that fit on a cracker. Pieces that are too large never take the brine.
The brine
12% spirit vinegar, water, sugar, salt. It must be cold when it goes on the fish, or you cook the surface and get the wrong texture.
The jar
Layer, cover, chill. A full day is better than two hours.
Serving
Crackers, crème fraîche, dill. A snaps if it is that kind of lunch. Not hot potatoes first – then it is home cooking, not a pickle.
Tips
The same brine works for brown trout. Mark the jar with the date. Five days, not three weeks.
FAQ
Is it the same as gravad?
No. Gravad is salt and sugar without vinegar, sliced. Pickled is brine, pieces, acid. See <a href="/tillaga/gravad-regnbage">gravad rainbow trout</a>.
Do I have to freeze it?
Yes. The brine does not cook the fish. The same parasite rule as for gravad and cold-smoked.
Can I use hot-smoked fish?
Then it is another dish – smoked fish in brine. It works, but skip the freeze rule only if the fish was already heated through when it was smoked.