Pat the sea trout fillet very dry with paper towels. Check carefully for any remaining pin bones and remove with fish tweezers. Trim ragged edges so the fillet is an even shape for even curing.

Make the cure mixture

In a bowl combine the coarse sea salt, caster sugar, ground white pepper, crushed juniper berries, and dried or grated lemon zest. Stir thoroughly to distribute the spices evenly. Add the chopped dill and mix. If using, stir in the vodka or aquavit to lightly moisten the mixture and boost aroma (optional).

Apply the cure

On a sheet of cling film or in a shallow dish, spread about half of the cure mixture in a rectangle roughly the size of the fillet. Place the fillet skin-side down on the cure. Press the remaining cure mixture evenly over the flesh side so the fillet is completely covered. Make sure the cure reaches all edges.

Wrap and weight

Wrap the fish tightly in cling film, ensuring the cure stays in firm contact with the flesh. Place the wrapped fillet in a shallow dish, then set another dish or cutting board on top and weigh it down with cans or a heavy can (about 1–1.5 kg of weight).

Cure in refrigerator

Refrigerate for 24–36 hours depending on thickness and desired firmness: 24 hours for a slightly cured, silky texture; 36 hours for a firmer, more 'gravlax-like' texture. After 12–18 hours, carefully unwrap once and redistribute any liquid that has collected to ensure even curing, then rewrap and continue curing.

Rinse and dry

When curing is complete, unwrap the fillet and rinse thoroughly under cold running water to remove excess salt and sugar. Gently pat dry with paper towels. Remove any remaining bits of cure mixture and blot as dry as possible.

Finish the skin

If you prefer, you can lightly brush the skin with a little oil and briefly sear skin-side down in a hot nonstick pan for 30–45 seconds to crisp the skin for a different texture. For classic cured trout, leave raw and proceed to slicing.

Finishing & Serving

Thinly slice

Using a very sharp knife, slice the cured sea trout at a slight angle into very thin slices (2–3 mm). Slice across the grain for tender pieces. Wipe the knife between passes to maintain clean cuts.

Season and plate

Arrange slices on a serving platter or directly on rye bread/crackers. Scatter extra chopped dill over the trout, crack fresh black pepper over the top, and add lemon wedges on the side. If desired, serve with a dollop of crème fraîche or sour cream.

Storage

Keep any unused cured trout wrapped tightly in cling film or in an airtight container in the refrigerator for up to 5 days. For longer storage, vacuum-seal and freeze for up to 2 months; thaw slowly in the refrigerator before slicing.