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Fermented Trout
(Rakorret)
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This is a national dish, much appreciated in Norway. The trout are preserved in this manner at the end of August or beginning of September, when they are fat, and are ready to eat in about 3 months, when they are served cold in fillets with whole meal bread or crisp bread and butter.
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| What You Need: |
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Trout about 1 lb.
Salted water (1 teaspoon salt to 1 pint water)
Coarse salt
Sugar
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| How To Cook: |
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1. Clean small, fresh, river trout well and place in salted water for 2 - 3 hours.
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2. Scrape off the scales and slime under running water with the help of a sharp knife and clean the inside of each fish well.
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3. Place the fish in a wide-mouthed stone jar or small wooden barrel so that the belly of every fish faces upwards.
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4. Sprinkle a handful of coarse salt and a little sugar between the layers.
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5. Place a few pieces of wood over the trout, with a heavy weight or stone on top and put a lid over the jar.
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6. Store in a cold place.
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