Leftover Steelhead Trout BLT with Mayo Dill Sauce
Leftover Steelhead Trout BLT with Mayo Dill Sauce

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leftover steelhead trout blt with mayo dill sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Leftover Steelhead Trout BLT with Mayo Dill Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Leftover Steelhead Trout BLT with Mayo Dill Sauce is something that I have loved my whole life. They are nice and they look wonderful.

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.

To get started with this particular recipe, we must prepare a few components. You can cook leftover steelhead trout blt with mayo dill sauce using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
  1. Take 2 slices your favourite bread
  2. Prepare Left over salmon or trout
  3. Make ready Tomato
  4. Take Fresh baby spinach
  5. Take Sauce:
  6. Prepare 1 tbsp mayonnaise
  7. Prepare 1 tsp lime juice
  8. Get 1/4 tsp dill

We must get back to the point where it was better to avoid disease in the first place. See recipes for Leftover Steelhead Trout BLT with Mayo Dill Sauce too. Rinse and thouroghly pat dry Steelhead or Salmon. Place skin side down on bake sheet that has been foiled and sprinkled with olive oil.

Steps to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
  1. Start by preparing the sauce. Combine the mayo, lime juice, and dill in a bowl. Set aside.
  2. Toast up your favourite bread. Brush with some butter for extra flavour.
  3. 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.
  4. Cut in half and serve with a glass of orange juice. Enjoy.

Rinse and thouroghly pat dry Steelhead or Salmon. Place skin side down on bake sheet that has been foiled and sprinkled with olive oil. Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk. Spread mixture evenly over the fish. These trout cakes freeze well, too.

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