Ingredients:
(10 dishes)
about 700 trout fillet
1½ tbsp. salt
½ tbsp. sugar
crushed black pepper
200g unspiced cheese
1 tbsp. horseradish
½ dl hacked dill
1 tbsp. liquid honey

Instructions:
Spread salt over the fillet then add sugar and black pepper. Cut the fillet into two pieces and put the fillet pieces against each other in a casserole. Add the dill between the fillet pieces. Cover the casserole with plastic and put a light weight on top of it. Keep the fillet in the refridgerator for two days and turn the fillet after one day.
Take out the bones with a pincette. Take the skin off. Add horseradish, dill, honey and crushed black pepper. Spread the cheese and serve (with Koskenkorva).