Best Lemon Dill Trout Recipes

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Steps:

• Preheat oven to 500 degrees with a rack set in upper third of oven.
• Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
• Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

LEMON DILL TROUT

Steps:

• Preheat oven to 350 degrees.
• Drizzle Foil with oil and sprinkle with Kosher Salt.
• Place fish on center of foil and sprinkle with Dill.
• Place lemon slices inside fish and rosemary on top. Salt to taste.
• Fold up edges of foil and add wine. Seal foil pouch and place in oven on 350 for 12 minutes.

SMOKED TROUT CRACKERS WITH LEMON-DILL MAYO

Steps:

• Combine all ingredients but the trout in a small bowl and blend together. Serve the cracker with some smoked trout on it with a little of the lemon-dill mayo on the top.

WARM TROUT SALAD WITH DILL & LEMON

Steps:

• Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.
• Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.
• Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.