Salted Trout with Wakame and Dill

Pour 300 g of boiling water over dried wakame (3 g) and leave it for 10 minutes. Drain it through a sieve, let the water run off completely, and squeeze it lightly. Finely chop dill (30 g), check trout (500 g) for pin bones, and place it skin side down in a wide dish or container.

Season the fish evenly with salt (13 g) and black pepper (2 g), then spread the prepared wakame and dill over the surface. Pour fresh orange juice from orange (50 g) and lemon juice from lemon (10 g) over the trout, cover the dish with film, and refrigerate it for 12-15 hours.

Pat the finished fish dry, slice it thinly, and serve it cold.

If the fish stays under the herb and seaweed topping, it is best eaten within 24 hours. Without that topping, the cured trout keeps well in the refrigerator for up to 72 hours, and it can be frozen for up to 60 days.