Whisky-Honey Cure for Trout

Name: Whisky-Honig-Beize für Forelle
Total time: 10 min
Ingredients: 30 g Feines Meersalz; 10 g Rauchsalz; 22 g Honigpulver getrocknet; 15 g Brauner Zucker; 8 g Schwarzer Pfeffer grob gemahlen; 6 g Getrockneter Thymian; 5 g Senfpulver; 4 g Geräuchertes Paprikapulver

RubFishDryingEasy10 minutes

An aromatic dry cure with dried honey powder and smoked salt that gives trout fillets a sweet-smoky depth with a subtle whisky note.

Ingredients(for 0.1 kg)

Fine Sea Salt30 g

Smoked Salt10 g

Dried Honey Powder22 g

Brown Sugar15 g

Coarsely Ground Black Pepper8 g

Dried Thyme6 g

Mustard Powder5 g

Smoked Paprika Powder4 g

Instructions

Prepare Spices

3 Minuten

Coarsely grind black pepper or lightly crush in a mortar so it retains some bite and does not become too fine. Crumble dried thyme between your fingers to release its essential oils.

Mix

4 Minuten

Combine sea salt, smoked salt, honey powder, brown sugar, black pepper, thyme, mustard powder and smoked paprika in a bowl and mix thoroughly until a uniform, slightly yellowish-brown blend is formed.

Fill and Store

3 Minuten

Transfer the finished cure mixture into an airtight jar and store at room temperature in a cool, dark place. The honey powder may clump in humidity, so always seal the jar tightly. Shelf life approximately 2 months.

Pro Tip

For an even more intense whisky aroma, drizzle 1 tbsp of whisky directly onto the trout fillet before applying the cure – the salt draws the aroma deep into the flesh.

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