Ingredients
2lb Hudson Valley Steelhead Trout, Skin On, Pin bones removed
1 Cup Kosher Salt
1 Tsp Cracked Black Pepper
½ Cup Sugar
¼ Cup of Chopped Herbs (Tarragon, Mint, Dill)
¼ Cup of Vodka
Procedure
1.Place a large piece of plastic wrap into a baking dish that is large enough to hold the fish. After all your ingredients are mixed you will wrap your steelhead into a nice tight package. You will have to use multiple sheets of plastic to create a tight little package.
2. Combine salt, sugar and black pepper in a bowl and mix well. Then, sprinkle salt sugar mixture all over the fish (skin side and flesh side) and onto the plastic wrap.
3. Pat the fresh herbs on top of the steelhead. Pour vodka on top of your herbs and wrap tightly in your plastic wrap using several sheets.
4. Next, you will want to place something heavy on top of your package such as soup cans or a couple of heavy plates. This helps in curing the fish evenly.
5. Every day, give your fish package a flip and place weights back on top. This will distribute all those liquids evenly.
6. After 48hrs, remove fish from your package and pat dry with a clean towel.
7. To slice, lay trout skin side down and with a sharp knife, slice thinly. Enjoy!
