Curing fish at home is not that hard, it is so simple as it is nothing more than salt, sugar and some seasoning. In this recipe, the curing process takes only 4 hours, so you can still enjoy your salt-cured trout on a bagel or rustic bread in the same day.

INGREDIENTS:

1 Lb. Trout fillets bone removed

1/2 teaspoon crushed black peppercorn

1/2 teaspoon coriander seeds crushed

1/4 cup granulated sugar

1/2 cup kosher salt

STEPS:

Place the trout fillet on the plastic wrap, skin side down.

Mix the salt, sugar, peppercorn, coriander in a small bowl, then spread over the fillets to evenly coat.

Cover with plastic wrap tightly, refrigerate for at least 4 hours.

Unwrap the trout, rinse off the fillets under cold water, and pat dry.

Serve with drizzle of olive oil and lemon zest.