Trout fillet 100-200g (4-8oz) each fresh juniper 2 Tbs. salt per kg(1 Tbs. per pound) fish 1-2 TBS sugar per kg (1/2-1 Tbs. per pound) fish 1 tsp ground white pepper per kg (1/2 tsp. per pound)fish 1 Tbs. cognac per kg (1 1/2 tsp per pound) fish 1 apple per kg (1/2 per pound) fish blueberries sour cream
Instructions
1) Place fish on a bed of juniper and layer w/salt, sugar, pepper, cognac & apple peelings.
2) Refrigerate 48 hrs, turning several times.
3) Cut fillets into 2cm (3/4") lengths & serve w/dressing made from sour cream, finely chopped juniper needles & chopped apple.
4) Garnish w/apple wedges which have been poached in blueberry juice & serve w/flatbread.
