Fillet the salmon trout, but do not skin it, and remove the side bones with tweezers. Separate the two fillets cleanly.
Place one fillet with the skin side down in a suitably large mould.
Mix salt with sugar and pepper and sprinkle with the fillet. Coarsely chop the dill with the stems and sprinkle over it. Sprinkle with cognac and season with ground coriander and pepper.
Place the second fillet, seasoned in the same way, with the skin side up on top. Cover with aluminium foil and marinate in the fridge for at least 48 hours.
During this time, turn the fillets twice.
Cut the fillets with a fillet knife into oblique thin slices.
After staining, the marinated fillets can be well packaged or better frozen in a sealed state.
Mustard sauce and small warm potatoes go very well with it.