Here is a quick way of light curing salmon or trout. It takes 3-5 minutes literally and you are serving tender fish slices to the table. If you have time put it into a fridge for an hour so it becomes even tastier.

✅ Ingredients:
• trout or salmon – 17 oz /500 g
• salt – 6 oz /170 g
• sugar – 3 oz /80 g
• water – 21 fl oz /625 ml
• olive oil – 1 tsp

✔︎ You will need:
• carving board
• deep bowl
• paper towel or tissue paper
• plastic food wrap
• serving plate

Preparation:
1. Pour the water into a bowl, add the salt and sugar and stir until fully melted.
2. Remove the bones from the fish, peel and cut into thin slices.
3. Dip the fish piece by piece into the brine for 3 minutes and flip twice.
4. Take the fish out onto a paper towel and dry with another one.
5. Lay the cured fish on a serving plate, coat with the olive oil, wrap in a food film and put into a fridge for an hour.
6. Serve as an appetizer or on bread with butter sprinkled with spring onion or greens and a lemon slice.
❗️ Advices:
1. You can serve such a fish at once but we recommend keeping it in a fridge for 1 hour before serving.
2. When serving sprinkle fish with smoked paprika, thyme, dill or tarragon to your taste.
3. If you are not sure in fish freshness freeze it, let it thaw out in a fridge and only then start curing.