Graved Trout and Salmon
Whatever fresh fish you want to prepare this way, you have to cut it into halves lengthwise and remove the bones carefully but leave the skin on. If you don’t know how to do it, then ask your fishmonger to do it for you.
For a salmon of approx 2 kg or 4 trouts prepare the following:
10 teaspoons salt, 2 teaspoon sugar, 1 tablespoon pimento corns, 5 juniper corns, grind with mortar and pestle, add finely grated lemon rind of one lemon and ten turns of fresh black pepper. Cut fresh dill weed (3 bunches ?) finely. Rub the paste on all sides of fish halves. Place the thus prepared fish halves with side of skin on stretch foil on which you have put some of the dill weed. The same amount of dill on the insides. Fold together the fish halves and wrap the stretch foil tightly around so that fluid cannot exit. Place all fish on a big flat plate.
Make room in your fridge and place a heavy brick big enough to cover fish on top of it and close the door. Turn fish once a day and wait patiently for at least three, better 5 days. After that you can also deepfreeze the fish for a later occasion.
When needed or wanted open foil and take some of the dill off. With a sharp salmon knife cut thin slices (slanting cuts). Place on a nice glass plate and decorate with fresh dill tips. Fresh baguette goes nicely with it and a slight mustard sauce but without mayonnaise or cream or a horseradish sauce but also very mild. But actually you won’t need anything at all, perhaps some more turns with your peppermill.