Ingredients

• 2 speckled trout fillets with skin(500 g)
• 80 ml coarse salt
• 80 ml sugar
• 2 tbsp crushed black pepper
• 1 bunch fresh dill
• 1 Zest of 2 lemons
• 60 ml Quebec gin(optionnel)

Instructions

1. 1

   Mix the salt, sugar, pepper, and lemon zest.

2. 2

   Place one fillet, skin-side down, on plastic wrap.

3. 3

   Cover with dill and the salt-sugar mixture. Drizzle with gin if desired.

4. 4

   Place the second fillet on top, skin-side up.

5. 5

   Wrap tightly. Place a weight on top.

6. 6

   Refrigerate for 48-72 hours, turning the package once a day.

7. 7

   Scrape off the salt and slice thinly on the diagonal.