Home Cured Trout...

Home Cured Rainbow Trout

I am going to let the dish speak for me in this post! {yes, that my way of saying, I really nothing more worthwhile to say.. :)}

Molasses and cumin cured rainbow trout

Home Cured Rainbow Trout1

Molasses, Cumin and Tarragon Cured Rainbow Trout

1 lb fresh rainbow trout (not frozen) fillet, skin on
2 T molasses
1 T sea salt
1 T sugar
2 T tarragon, minced
1 T pepper
2 T cumin

Roughly grind together the spices. Combine all the curing ingredients and spread evenly all over the fillet on the skinless side. Wrap tightly in plastic wrap and refrigerate for at least 3 days until the fish feels firm to touch.

To serve, slice on a bias and peel away from skin.

Potato and Smoked Gouda Pancakes

1 cup russet potato, peeled and grated and water squeezed out
1/2 cup grated smoked gouda
3 T flour
salt and pepper to season
water or milk, just enough to make a thick batter

Mix all the ingredients. On a hot greased skillet, drop a generous dollop of the batter. Let sit on medium high heat until the pancake releases from the skillet easily. Flip over and cook until browned well on both sides.

Serve topped with sour cream, cured trout and blue berries to cut into the savory.