Smoke-cured trout

Smoke-cured trout

Ingredients:

Trout - 1.5-2 kg
Olive oil - 50 g
Salt - to taste
Onion - 1 piece
Red wine - 1 glass
Fruit vinegar - 1 tablespoon
Sugar - 1 teaspoon
Lemon juice - to taste

Clear and draw trout

Then cut off fillet as shown in drawing

Remove all bones

Prokoptite of fillet of fish within 7-10 minutes in the smoking shed on the one hand

Then too most on the other hand

Lay out fish on board and rind with it

Small cut onions, fill in it with red wine and boil on slow fire

Then add olive oil, lemon juice and it is a little salt

At the end water trout with red wine with onions. The dish is ready!

Bon Appetit! -