Preparation

1

Step 1

Melt the butter in a saucepan, skim off any foam that forms and season lightly with salt.

2

Step 2

Rinse the salmon fillet, pat dry and dice roughly. Dice the trout fillet as well. Mix both in a bowl, season with salt and drizzle with lemon juice.

3

Step 3

Rinse the dill, shake dry and chop roughly. Add to the fish mixture. Pour into the jars.

4

Step 4

Preheat the oven to 180°C. Pour the butter over the fish until it is completely covered.

5

Step 5

Close the jars with rubber rings, glass lids and preserving clips.

6

Step 6

Pour three fingers of water into a large, ovenproof pot, place the jars in it and bring to the boil on the stove.

7

Step 7

Then place the pot on a rack in the oven.

8

Step 8

Let it cook for about 20 minutes. Remove the jars and let them rest on a cooling rack. The salmon will keep for about a week if not refrigerated.

For the recipe, you'll nee:

Ingredients

Portions

3

Food

  • 250.0 g Butter
  • Salt
  • 400.0 g Salmon
  • 150.0 g Smoked trout fillet
  • A little lemon juice
  • 2.0 sprigs Dill
  • 2.0- 3.0 WECK tapered jars 370 ml each with glass lid, rubber ring and preserving clips