Smoked Trout in Dill and Scallion Marinade

• 4 smoked trout fillets
• 12 cup chopped chives
• 12 cup chopped dill
• 13 cup olive oil
• 3 -4 tablespoons lemon juice
• 12 teaspoon Dijon mustard

1. Place 2 trout fillets in a deep dish and sprinkle with half the chives and half the dill.
2. Place the other 2 fillets on top, and sprinkle the rest of the dill and chives.
3. Mix the oil and lemon juice in a glass jar and add the mustard.
4. Shake until thoroughly combined.
5. Pour the sauce over the trout fillets, which should be half-covered by it.
6. Cover the plate with plastic wrap and refrigerate for 2 to 3 hours, or overnight.
7. Serve at room temperature with thin slices of toasted bread.

trout, chives, dill, olive oil, mustard

Taken from www.food.com/recipe/smoked-trout-in-dill-and-scallion-marinade-422519 (may not work)