Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, leftover steelhead trout blt with mayo dill sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Leftover Steelhead Trout BLT with Mayo Dill Sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Leftover Steelhead Trout BLT with Mayo Dill Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have leftover steelhead trout blt with mayo dill sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
- Get 2 slices your favourite bread
- Get Left over salmon or trout
- Get Tomato
- Make ready Fresh baby spinach
- Get Sauce:
- Make ready 1 tbsp mayonnaise
- Get 1 tsp lime juice
- Get 1/4 tsp dill
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Instructions to make Leftover Steelhead Trout BLT with Mayo Dill Sauce:
- 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.
But, I hope you try this sauce at least once because it's the bomb. It only takes a couple of minutes to whip up and you can (and should) adjust it to your personal tastes and preferences. Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. Note that making this paste smoothly is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw- and harsh-tasting garlic which will not do justice to the magic of aioli.
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