Trout Pastrami with Juniper and Dill
Fresh trout is first cured in a spiced dry cure, then hot smoked with a classic pastrami pepper crust. The result is an intensely aromatic, tender fish pastrami that can be served both warm and cold. Especially recommended as a cold cut on dark bread or as a starter.
Ingredients(for 1 kg)
Instructions
Dry Curing
12-16 hoursMix curing salt, brown sugar, dried dill and garlic granules. Rub the trout fillet evenly on all sides, wrap in cling film or vacuum seal and cure at 2–4 °C in the refrigerator.
Preparing the Pepper Crust
15 minutesRinse the cured fillet under cold water and pat thoroughly dry with kitchen paper. Mix black pepper, coriander seeds and juniper berries and press the crust evenly onto the flesh side. Allow the fillet to air-dry uncovered in the refrigerator for 1 hour.
Smoking
1.5-2 hoursSet the smoker to 90–110 °C. Use alder and apple wood chips. Place the trout fillet on an oiled cedar plank or grill grate and smoke until a core temperature of 62–65 °C is reached. Allow to rest for 10 minutes before slicing.
Pro Tip
To ensure the pepper crust adheres perfectly, don't rinse the fillets too thoroughly after the dry cure – a slightly salty surface film provides better binding. Placing the fish on a cedar plank in the smoker prevents sticking and adds an additional wood aroma.
Glossary Terms
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