1 prime, fat rainbow trout
2 Tablespoon vinegar
2 teasooon salt
2 dessertspoons olive oil
2 one pint(=525 milliliter) bottling jars
Cut trout into 25 millimeter(=1 inch) cubes and place
Mix vinegar, salt, and olive oil
Distribute the prepared mixture over the trout in
each of the jars
Seal bottles and place them on wire rack in a suitably
Cover the jars with water and boil a minimum of 4
hours. (Check frequently to make sure that the jars are covered with water,
and add more hot water, if necessary.)
After 4 hours remove kettle from heat, but leave
the jars submerged until cool.
When cool, label both jars with the date.
Do not open for at least 6 months
This recipe was provided by Ian Scott of Tauranga,
New Zealand. Thanks.
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