Smoked trout
Ingredients:
3 kg trout, 0,25 kg of salt
Performance:
Trout cleaned and rinsed. Drain the water and salt. Curing time 3 hours. In summer, about 1 hour, but add more salt. Then lightly rinse. The heated smokehouse cure about ½ hour, then close the air supply and cure from 1 to 1.5 hours.