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Salt-Baked Trout

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16 bay leaves

16 thyme sprigs

8 boneless whole trout, tails cut off (about 8 ounces)

12 cups kosher salt (6 pounds), plus more for seasoning

1 cup drained pickled cocktail onions, thinly sliced

1/4 cup plus 2 tablespoons white wine vinegar

1/2 cup plus 2 tablespoons vegetable oil

Freshly ground pepper

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