Leftover Steelhead Trout BLT with Mayo Dill Sauce
Leftover Steelhead Trout BLT with Mayo Dill Sauce. Spread the mayo dill sauce on a slice of toast. Add salmon, sliced tomato, and spinach (in that order). Top with another slice of toast. Add minced garlic and freshly chopped herbs. Place fish in center of foil (skin down), season lightly with salt & pepper, then brush with garlic & herb mixture. To make Leftover Steelhead Trout BLT with Mayo Dill Sauce you need 8 ingredients and 4 steps quickly.
The ingredients needed to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
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2 slices of your favourite bread
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of Left over salmon or trout
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of Tomato
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of Fresh baby spinach
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of Sauce:
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1 tbsp of mayonnaise
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1 tsp of lime juice
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1/4 tsp of dill
Steps to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
- Start by preparing the sauce. Combine the mayo, lime juice, and dill in a bowl. Set aside.
- Toast up your favourite bread. Brush with some butter for extra flavour.
- Assemble your sandwich. Spread the mayo dill sauce on a slice of toast. Add salmon, sliced tomato, and spinach (in that order). Top with another slice of toast.
- Cut in half and serve with a glass of orange juice. Enjoy.
Pat fish dry with paper towel. Felt it was fairly heavy on the dijon mustard BUT the fish was so moist/tender this time – not at all the firm texture, or dry, as I said from last time. Maybe I did overcook it then. Will be trying steelhead trout again, maybe with a different recipe. Another simple way to cook trout is simply to enhance it with capers, garlic, lemon and butter.
