Cured Trout Recipe

In a small food processor, add salt, sugar, dill, and peppercorns. Pulse until the mixture is homogenous 

Choose a container that can be covered and has high sides to catch moisture. I like using a glass loaf pan or 8x8 baking dish. 

Put half your mixture down on the bottom, about the size of your piece of fish. 

Lay your fish over the salt mixture. Generously rub down the top and sides of the fish with the remaining salt. 

Cover with saran wrap or tight fitting lid. 

The cure will pull moisture as it sits. Check your fish every 12 hours and flip the fish over to ensure even curing. You will notice lots of liquid pooling. 

The fish will be technically cured after 24 hours, firm by 48 hours, and should not go past 3 days 

Rinse the cure off and pat dry 

Slice thinly as you need it to serve