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Pickled trout: Eat like a Scandinavian

The freshest pickled trout.
The freshest pickled trout.
Michelle Leon

See also: Homemade aquavit

Since we created a homemade variation of traditional aquavit last week (and in honor of this week's City Pages cover story on Scandinavian cuisine) we thought you might dig a Nordic appetizer that highlights those aquavit herbal notes. Starting with a basic recipe for pickled herring, we gave this a regional tweak by using sparkling fresh trout from Star Prairie Trout Farms.

Pickled Trout

2 pounds very fresh trout
3/4 cup water
3/4 cup white vinegar
1 bay leaf
2 cloves garlic
1/4 tspn. black peppercorns
1/4 tspn. whole allspice
1/4 tspn. dill seed
1/3 cup granulated sugar
1 red onion

Soak the trout fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice.

Make pickling solution: Combine water, vinegar, seasonings, and sugar in a saucepan and bring to a boil. Stir to dissolve sugar, let cool. Rinse the fillets with cold water and pat dry with paper towels. Cut fish in 1-inch pieces, removing bones. Peel and slice onion. Separate slices into rings. Arrange trout and onion rings in alternate layers in sterilized jars. Cover with pickling solution and cap. Refrigerate at least three days before serving. The trout will keep up to two weeks in the refrigerator.


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