In Norway it's most common to cure salmon, but Fjord Trout is also great to use. Here is a recipe where Fjord Trout is cured with honey, aquavit and herbs.
Place the Fjord Trout with the skin side down into a casserole.
Sprinkle with salt and pepper.
Crush corander seeds, finely chop dill and mix with aquavit, honey and sugar.
Brush the herb mix on the Fjord Trout.
Cover the Fjord Trout with plastic film and let rest for a couple of hours in the fridge with the skin side down.
Turn the Fjord Trout with skin side up and let the fish marinate for 2 days before serving.
Beat mustard and egg yolks, dilute with the oil to a thick consistence.
Add crème fraîche, capers, dill and season with salt, pepper and lemon juice.
Serve the cured Fjord Trout sliced in thin slices on small pieces of toasted bread topped with dressing.