After a previous expeditions up the lakes in the snow this season, Monday’s trip seemed somewhat a luxury being able to feel my hands.
The mild days we have been having brings on warmer lake margins, increased insect life which equals brown trout feeding in the shallows. So at the first opportunity I got I headed up the top.
The overcast skies and warm(ish) day eluded to what could become a good afternoon fishing. No such luck. The fishing was hard. There were a lot of casts between our 2 fish. At least one of which was a perfect 2 ½ lb brown, and even more perfect for the dinner table.
So what to do with them? Since discovering my friends dad makes Belgrove rye whiskey I have been meaning to try curing trout or salmon with it. Rye bread and smoked trout go hand in hand so surely rye whiskey would partner nicely too. And it did.
1x 2-3lb Trout filleted and pin boned (you can you salmon or ocean trout)
40ml Rye Whiskey (I used Belgrove)
4 tbs Sea Salt Flakes
6 tbs Brown Sugar
1 tsp Cracked Black Pepper
1. Lay the fillets skin down in a tray lined with cling wrap
2. Sprinkle with pepper then a mix of the sugar and salt with slightly more of the thicker parts of the fish
3. Then evenly pour the whiskey over each fillet.
4. Place one fillet on top of the other (flesh to flesh) and wrap the lot in cling film.
5. Lay the package in a tray and place a board with weights on top. You could use tins of soup or alike, then place in the fridge for approx 12hrs.
6. Wash off the salt cure. Then place back in the fridge uncovered to dry out a little – they flesh will get a bit of a sheen and will be quite tacky to touch.
7. Slice thinly and serve.
I would suggest serving with little bit of mayonnaise with a splash of whiskey in it, on thin sourdough toasts with black pepper.
I also like this for breakfast with scrambled eggs
Make sure it is a trout with nice orange flesh – don’t bother if the trout is a bit pale.
Adjust the salt and sugar quantities based on the size fish.
If you have a smoker you could hot or cold smoke the fish after the salting.