Carefully fillet the trout. Keep the head and bone with the tail fin for decoration.
Mix the salt with the sugar, ground coriander and pepper.
Chop the coriander leaves.
Rub the trout fillets with the salt and spice mixture and sprinkle the coriander leaves over them.
Place two trout fillets, skin side down, on a suitable rimmed platter. Place the remaining fillets, skin side up, on top so that the thick part comes to rest on the flat part of the other fillets. Cover with a board and weigh down lightly.
Wrap in plastic wrap and pickle in the refrigerator for two days.
During this time, turn a few times to the other side. Place the marinated trout fillets back on the bone before serving. Swedish mustard sauce and toasted rye bread are classic with it.
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