I could not for the life of me catch a four-pound trout to make this with, so I broke down and got a piece of salmon from the store and put it in the freezer for four days at 20 degrees below. Then I cured it with canning salt, a little brown sugar, black pepper, and dill. This is the result after 48 hours wrapped up with the curing solution. The sauce is a simple mixture dill, mustard, vinegar, and oil. Sliced thin and put on some crackers, Yum! Now I just need to do this to a wild trout.