Smoked trout with dill mustard-lemon sauce

Recipe "Smoked trout with dill mustard-lemon sauce":

Smoked trout with dill mustard-lemon sauce


  • 1 kg of smoked trout fillets on the skin
  • big bunch of dill
  • freshly ground black pepper

For the sauce

  • 10 Art. l. Dijon mustard
  • juice and zest of 1 small lemon
  • 1/2 cup "Extra virgin" olive oil
  • 1.5-2 tablespoons liquid honey
  • a small bunch of dill
  • 1 tablespoon freshly ground white pepper

cooking time

3 hours

Number of servings


The complexity of cooking



Meeting with friends, New Year, Cocktail

Step by step recipe for cooking

Step 1

dill leaves, remove from the stems (stems not needed) and carefully grind. Sprinkle with dill and black pepper mix.

Step 2

Trout fillet carefully cut away with using skina long thin knife. Slightly nadsekite fillets on both sides crosswise. The distance between the incisions should be about 1.5 cm, and depth - 2.3 mm. Rub the fish on both sides with a mixture of dill, pepper, wrap tightly in foil and place in the fridge for 2.5-3 hours.

Step 3

For the sauce, finely chop the dill. In a bowl, whisk, mix honey with lemon juice and zest until completely dissolved. While continuing to stir, pour the oil in a thin stream. portions Then add the mustard, dill and pepper. Mix until homogeneous, put in holodilnikna 30 minutes.

Step 4

Cooked trout, remove from the refrigerator and a very thin knife cut into thin slices slightly obliquely to the slices have turned out a little wider. Serve with sauce and a simple green salad mix.

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