Smoked Trout and Gravlax
recipe

A delightful Scandinavian dish featuring smoked trout and gravlax, perfect for a special occasion.

Preparation Time: 24 hours (includes marinating time)
Serving Size: 4 servings

Ingredients

- 2 medium trout fillets (skin-on and boneless)
- 4-5 tablespoons coarse sea salt
- 1 teaspoon white sugar
- A few grinds of white pepper
- Fresh dill
- 2 medium rainbow trouts
- 3 handfuls of dry alder wood chips
- Additional coarse sea salt
- Parchment paper (for wrapping)

Instructions

1. Gravlax Preparation:
- Place the trout fillets skin-side down.
- Evenly sprinkle the coarse salt over the fillets, followed by the sugar and white pepper.
- Add fresh dill on top of the fillets.
- Place the fillets together skin-side out and wrap tightly in parchment paper.
- Allow to cure for about 24 hours, turning the package a few times.
2. Smoked Rainbow Trout:
- Salt the rainbow trout with coarse sea salt and let it sit for about 2 hours.
- Preheat the smoker with the lid open to burn off any impurities.
- Place dry alder wood chips at the bottom of the smoker.
- Wipe excess salt off the fish and place them on the rack.
- Close the lid quickly and smoke the fish for about 35 minutes.
- Wrap the smoked fish in parchment paper and a kitchen towel, adding a layer of coarse salt on top.
3. Serving:
- Slice the gravlax trout fillets thinly and finish with fresh dill.
- Serve the smoked trout and gravlax together with boiled new potatoes and a chanterelle sauce.
- Enjoy the meal with a dry French rosé wine.

Nutritional Information (per serving)

- Calories: 320
- Protein: 28g
- Fat: 20g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 800mg

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