12,810 views
Moinsen, pickled smoked trout is quick and easy to make and very tasty. You must try it!! ++++++++++++INFOBOX++++++++++++++ 4 - 6 whole smoked trout For the stock (the stock is enough for around 4 - 6 smoked trout, depending on size and container) 0.7 litres apple cider vinegar (please use inexpensive vinegar - not balsamic vinegar or similar) 1 litre apple juice 3 tbsp FTM cooked fish seasoning 2 tsp salt 2 tbsp sugar 3 small onions, cut into thin slices 2 - 3 small apples, cut into wedges Bring everything to the boil and simmer for 1 minute, then allow to cool until the stock is only warm (50°). Pour the stock over the smoked trout and leave to infuse in the fridge for at least 5 days (1 week is better). The fish will then keep in the stock in the fridge for at least 2 - 3 weeks. Goes well with jacket potatoes, fried potatoes or bread with butter. Enjoy your meal http://www.ftmax.de http://angelparadies-hochmoor.de