Smoked Trout in Dill and Scallion Marinade
This recipe enhances the flavor of the smoked trout even more by adding chopped scallions and a little mustard to the vinaigrette. Serve at room temperature with thin slices of toasted country bread.
4 smoked trout filets
½ cup scallions
½ cup fresh dill
1/3 cup olive oil
3-4 tbs lemon juice
½ tsp Dijon mustard
Chop scallion and fresh dill
Place 2 trout filets in a deep dish and sprinkle with half the scallions and half the dill.
Place the other 2 filets on top, and sprinkle with the rest of the dill and scallions.
Mix the oil and lemon juice in a glass jar and add the mustard.
Pour the sauce over the trout filets, which should be half covered by it. Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.