You may know “Gravadlax”, which is a Nordic dish consisting of salmon cured using salt, sugar and herbs. The fish is then weighted down in the fridge for at least 48 hours to force the salt and flavours into the fish.
In this case, the above mentioned preparation is done using sea trout. Chef buys the sea trout. Makes 2 fillets out of it and marinate them.
The sea trout Lax comes thinly sliced. Great as snack together with some Sardinian crispy bread.
Portion of 100g