Here's my recipe for cured lake trout roe. And since you probably want to do something with the trout itself, I'm adding a recipe for vodka-cured lake trout. Cured lake trout roe Yields 8 oz 8 oz lake trout roe, still in its sac (called skein) about 0.35 oz (10 g) salt (see below) 1/8 tsp (0.75 g) curing salt 2/3 tsp (2 g) canola oil Place the roe on a cooling rack over a bowl, and rub gently to separate the eggs from the membrane (see picture below). Rinse the eggs with cold water and strain. Weigh the roe and return to a dry bowl. Weigh 4.5 % of the roe weight in salt, then mix with the curing salt and sprinkle over the roe. Gently mix with a spatula, add the oil and mix again. Transfer to a plastic container and refrigerate for at least 1 day, stirring every 12 hours or so. Vodka-cured lake trout Yields about 6 servings 1 oz salt 1/2 tsp ground black pepper 1 1/2 oz sugar 4 oz light olive oil 4 oz vodka 1 large trout fillet, skinless (about 16 oz when cleaned) In a blender, mix the salt, pepper, sugar, olive oil and vodka. Place the trout and the curing mix into a plastic pouch, and refrigerate for 48 hours. Flip every 12 hours, making sure the fish remains completely coated in the liquid. Take the fillet out of the pouch, rinse under cold water and pat dry. Slice very thinly and serve.
