Pat the sea trout fillet thoroughly dry with paper towels. Check for and remove any remaining pin bones with tweezers. Leave the skin on. Trim the fillet into a neat rectangle if desired for even curing.

Make cure mix

In a bowl combine the kosher salt, granulated sugar, cracked black pepper, dried dill (or chopped fresh), lemon zest, and crushed juniper berries (if using). Stir to distribute evenly.

Apply cure

On a sheet of plastic wrap or in a shallow nonreactive dish, spread a thin bed of the cure mix about the size of the fillet. Place the trout flesh-side down (skin up) onto the cure bed. Spoon the remaining cure mix evenly over the flesh side, pressing gently so the mix adheres. Do not put cure on the skin side.

Wrap and weigh

Wrap the fillet tightly in plastic wrap, ensuring the cure stays in contact with the flesh. Place the wrapped fish in a shallow dish or on a tray and weigh it with a smaller tray or a plate and a 1–2 kg weight (or cans) to encourage liquid extraction and even curing.

Cure time

Refrigerate for 24 to 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. Turn the package over halfway through the curing time and re-weight.

Rinse and dry

When curing is complete, unwrap and rinse the fillet under cold running water to remove cure mix. Gently pat dry with paper towels. Optionally, let the fillet air-dry on a rack in the refrigerator for 1–2 hours to form a slightly tacky exterior (pellicle) which improves slicing and texture.

Finishing & Garnish

Slice

Using a long, very sharp slicing knife held at a shallow angle, slice the cured sea trout thinly across the grain, leaving the skin behind on the board. Aim for translucent, even slices about 1–2 mm thick. Wipe the knife between cuts for clean slices.

Dress

Arrange slices on a platter. Drizzle lightly with extra-virgin olive oil and scatter fresh dill sprigs and a few thin lemon slices or wedges. If you like a touch of pepper, add a crack of fresh black pepper to taste.

Serve

Serve chilled or at cool room temperature with toasted rye, crispbread, or small buttered toasts (100 g toasted rye optional). Garnish with additional dill and lemon. Keeps refrigerated for up to 4–5 days; slice only what you will serve to preserve texture.