Leftover Steelhead Trout BLT with Mayo Dill Sauce. Steelhead is kind of a cross between salmon and trout. This recipe can easily be substituted with salmon, and can be done on the BBQ as well be sure to use Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk. Spread mixture evenly over the fish.
Tried this last night with a huge piece of trout. I didn't have enough honey so I used just a little light agave and tried a different dry rub in different sections since it was so large: a tropical. This steelhead trout is cooked with mushrooms and tomatoes, then finished with a cream sauce. You can cook Leftover Steelhead Trout BLT with Mayo Dill Sauce using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Leftover Steelhead Trout BLT with Mayo Dill Sauce
- You need 2 slices of your favourite bread.
- Prepare of Left over salmon or trout.
- Prepare of Tomato.
- You need of Fresh baby spinach.
- You need of Sauce:.
- It's 1 tbsp of mayonnaise.
- Prepare 1 tsp of lime juice.
- You need 1/4 tsp of dill.
It's a relative easy one-pan meal. And some people tell me my. I also really like how well the sauce holds up as leftovers and the salmon is delicious served cold on salad. Feel free to play around with the flavours.
Leftover Steelhead Trout BLT with Mayo Dill Sauce step by step
- 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..
Steelhead trout. main point: hand tied. Dial into big steelies and browns with Ian's Brass Ass trout flies. Copper wire and translucent epoxy triggers nymphing trout and steelhead. If you don't have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill.
