Trout better than larger. Fish wash, cut off the head and tail (this of course will go to great ear).

Cut in half lengthwise and remove the backbone and bones. The bones are very small, they are visible. No scales, no skin I don't.

Sprinkle the coarse salt fishies, it's hard to say exactly how much salt is needed, because fish size may be different. But it was all lightly covered. Then sprinkle with lemon juice and sprinkle ground pepper (preferably black and white). Another great from spices to use dried dill and chopped coriander. After all this procedure the trout folded into a container and cover with lid. To leave to rest. After a couple of hours it is already possible to remove the sample. Leave overnight and in the morning... mmmm... a delight! It is simply impossible to stop! Remove the skin with scales (very easily removed). I cut it thinly and make sandwiches with butter and lightly salted forelka.