Smoked Trout in Dill and Scallion Marinade

1. 1

   Place 2 trout fillets in a deep dish and sprinkle with half the chives and half the dill.

2. 2

   Place the other 2 fillets on top, and sprinkle the rest of the dill and chives.

3. 3

   Mix the oil and lemon juice in a glass jar and add the mustard.

4. 4

   Shake until thoroughly combined.

5. 5

   Pour the sauce over the trout fillets, which should be half-covered by it.

6. 6

   Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

7. 7

   Serve at room temperature with thin slices of toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.