Salted red fish
Rich in complete protein and omega-3 fats with a clean fish flavor, dill, and bright citrus notes. Keeps you full well and works for cold appetizers, salads, and quick keto breakfasts. The texture becomes denser and more aromatic after curing.
Place trout fillet (500 g) into a dish and season it with coarse salt (20 g), ground black pepper (2 g), and dill (20 g).
Squeeze orange (100 g) and lemon (30 g) over the fish, add a little zest around the edges, cover, and refrigerate for 24 hours. Store the finished fish in the refrigerator for 10-12 days or freeze it for up to 3 months.
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